If you're short on time at dinner, add fresh beans to your menu. They cook up quickly , though this is a fact not all cooks have caught on to. Over cook them and you end up with a pot full of green mush. Follow a few basic guidelines about cooking beans in general and top it off with a truly shocking experience -- for the beans, at least -- and you'll have a delicious, healthy side dish the whole family will enjoy.
Boil or microwave your fresh beans by following some basic tenets: beans cook best with little water, and they don't like a crowd. In general, cook no more than 1 pound of beans at a time.
Bring some water to a boil on your stovetop. Place the fresh beans inside the pot, adding or eliminating water until the beans are just covered. Let the water come to a boil again and cook the beans for about five minutes.
Microwave fresh beans by following a general 6-to-1 ratio of beans to water. Use a microwave-safe dish that allows the beans to lay flat so that they cook evenly. Cover the dish with plastic and heat the beans on high for four minutes, stirring halfway through.
Steam your fresh beans by bringing some water to boil in a pot and setting the beans in a steamer basket or colander on top. Let the beans cook for five minutes.
Prepare a “shock bath” for your beans by loading a large bowl with ice cubes and water. When your beans are done cooking on the stovetop, in the microwave or in the steamer, scoop them up with tongs and plunge them in the water bath. Add more ice, if needed, because the beans should generally cool off in this icy bath for as long as they cooked, or about five minutes. Thel shock of the cold water stops the cooking process and prevents your beans from turning to mush.