Green beans are one our favorite summer vegetables, especially when they’re freshly picked and still-tender.
Store green beans unwashed in the fridge for up to a week.
Before cooking green beans, remove the stem end with a knife or snap them off with your fingers (this was one of my favorite kitchen jobs as a kid!). We like to keep green beans simple, blanching them for a Green Bean & Tomato Salad or for a salad with fresh pesto and – if you have them – new potatoes. They’re also good blistered with a tomato-almond romesco-style sauce or sauteed with butter and lemon. And, of course, you can make Dilly Beans.