How do you cook green beans so they are not stringy?
Consequently, why are my green beans so stringy?
Some beans are referred to as string beans, as they have a string that is often removed prior to cooking, lest the beans are too fibrous to eat. All beans are at their peak when freshly picked with tender young pods. One reason beans are fibrous, tough and stringy, may simply be that they are picked past their prime.
Also, what Green beans have no strings? Ramano, Slenderette, and Blue Lake are all tasty string-free beans.
Keeping this in view, what is the difference between a string bean and green bean?
From what I am aware of, green beans and string beans are one and the same. Some call them snap beans too. They are all the same thing. The only difference is the type of the green bean plant that comes in two varieties- bush and climber.
How do you make stringy green beans?
Nice, thin, young beans do not have a tough string. Pick them BEFORE that tough string developes. We bring the water to a boil, turn down the heat, and simmer for about 12-15 minutes. Drain the water ---- add S & P ---- I like a small amount of butter.