How to achieve perfectly crispy green beans every time

Green beans are one of the most popular seasonal vegetables. You can prepare them in dozens of different ways, but we often serve them with butter and breadcrumbs.

Sometimes, after cooking, vegetables turn too soft and fibrous. How do you prevent this? Stick to these three simple rules; green beans will never lose their crunch.

Green beans are one of the most popular summer treats. There are two varieties of beans. Although they differ in colour, they taste almost identical. Green beans contain many valuable vitamins, such as vitamins A, C, E and B, potassium, calcium, and magnesium. You can eat them without guilt, as 100 grams of the product contains only 31 kcal.

How do you prepare green beans? The vegetable pairs perfectly with meat, eggs, or dairy products. It is often served with butter and toasted breadcrumbs or crumbled feta and dill. The possibilities are seemingly endless.

How do you cook green beans correctly? Start by thoroughly rinsing the vegetable in cold water. Trim both ends and remove the strings. Place the prepared beans in boiling, lightly salted water. If you want them crispy, cook them for no more than 5-10 minutes. This is very important, as prolonged cooking removes most of their nutritional value and causes them to lose their firmness. After cooking, immerse them in cold water. This way, they will retain their intense colour.

Green beans usually take longer, but there's a way to shorten the cooking time. Add a teaspoon of salt and sugar to boiling water and the beans. Cook them covered for 7-10 minutes, and after this time, transfer them to a colander and rinse under cold water. This trick works well for older bean varieties. Adding sugar helps the vegetable soften faster and ensures it won't be fibrous after cooking.