The green bean is one vegetable that we really take for granted. But with a little effort, these veggies are actually very versatile and easy to prepare. Available throughout the year, green beans are low in calories but are loaded with nutrients like vitamins A, C and K, potassium, iron and more.

When buying green beans, choose slender ones that are crisp and blemish-free. Green beans keep well in a perforated plastic bag in the refrigerator for about 2-3 days.

Beans taste best when cooked briefly. A quick saut? in the pan or brief blanching in boiling water, is enough to get green beans crisp yet tender. However, if you have beans that are thicker and more mature, simmer them for best results. This allows the beans to release their flavour, and blend with the other ingredients being cooked. Fifteen to 30 minutes in a pan is enough to draw out their flavour and get the ?fork-tender? texture desired.

Long-cooked green beans never have the vibrant green colour you get from blanching, but you can help them look their best by cooking them without a lid. This is because covering the pan causes acids to build up, which dulls the colour, though not their flavour. Even without the lid, they?ll still fade a little. Green beans cooked in this manner are extra tender and have a terrific flavour.

green beans with almonds

Ingredients: 4 tbs butter; 1/2 cup slivered almonds; 1/2 pound green beans, trimmed; 2 tsp minced garlic; salt and pepper to taste; 1 cup water

Method: Melt 2 tbs butter in a non-stick pan over medium heat. Add almonds and cook, tossing until light-brown and toasted. Remove and keep aside. Add green beans, garlic and salt to the pan. Toss to coat the beans with the residual butter. Add water and simmer gently, tossing occasionally, until the beans are cooked. The liquid should be reduced to about 1/4 cup or less. If there?s too much liquid, increase the heat to a boil and let it reduce briefly. Add the remaining 2 tbs butter and toss to coat the beans. Add pepper, toss, and adjust the seasonings. Garnish with slivered almonds.