The secret ingredient that transforms green beans: A culinary tip

Green beans are a childhood taste for many people. Eating them on the porch of grandma's house is a memory we want to return to as often as possible. More precisely — every year when the season for this tasty and healthy vegetable comes. The question is: how did grandma prepare them to make them taste so good? As is often the case in cooking, the answer lies in the most minor details.

Cooking green beans always begins with the same task. We clean the pods, and we can also get rid of the strings, which — especially in the case of slightly older beans — can spoil the whole pleasure of eating later. Then, we bring the water to a boil and prepare the pods. However, before placing them there, the liquid must be adequately seasoned.

Most people season such water with just salt. This mistake results from being accustomed to cooking other products — pasta or potatoes. Green beans should be prepared in boiling water with salt and enriched with a bit of sugar.

The proportions worth considering are very simple. For 500 grams of beans, we use about 1 to 1.5 litres of water. We bring it to a boil with a level spoonful of salt and the same amount of sugar. We keep yellow beans in boiling water for about 7 minutes, and green beans — about twice as long. And it's ready!

How to serve cooked green beans? Contrary to appearances, butter and roux are not the only products that go perfectly with this vegetable. Recently, more and more people have served green beans, for example, in the form of a... casserole. It turns out that combining the pods with other vegetables, cheese, bacon, and mayonnaise and then placing them in a baking dish and baking is an ideal recipe for a family dinner.