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It's Easy Being Green

When beans are snappy and plentiful, take a versatile approach.

By Sheryl Julian and Julie Riven
September 19, 2004

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These days, we cook green beans quite differently than we used to. At one time, we used the blanch-and-saute method, which meant first dropping them into a pan of rapidly boiling water and letting them cook for 2 minutes. Then we lifted them out and cooled them down in an ice bath (i.e., a bowl of cold water with plenty ... (Full Article: 1577 Words)

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