Green Beans 101
Also called French Beans and String Beans, Green Beans are an extremely popular vegetable across the world. Steamed, sauteed, fried or raw green beans have a fresh mild taste that compliments any recipe. Cutting and handling the beans is fairly straightforward and easy to learn. Understand and learn the typical cutting techniques employed for this fantastic vegetable with our easy-as-pie guide!
- For any green bean preparation you must remove either end.
- Pinch the tip between your fingers, twist it and pull it down sideways. If there are any strings in the beans try to remove as much of it as you can.
- Beans these days are modified to not contain the strings. As such you could also simply cut off the ends with a knife and simplify your prep.
Slit or French Cut
- The french cut is popular for stir fries and salads.
- To slit your bean hold one end between your fingers and run the tip of your knife along the spine of the bean.
- Then simply cut off the tips later. Keeping the tips on helps you get better grip on the beans.
- It is fairly tedious work to french a large quantity of beans. A good hack to utilise your food processor, if you have one. Using the slicer blade attachment, slice up your beans. They won’t look perfect but they will do the job.
- Hold a stack of 5-6 beans together on the cutting board and firmly cut them across the body into 1-2 inch pieces.
- Larger pieces are useful for soups and stews or any preparation which requires the beans to cook for a long time.
- For small pieces chop your stacked beans into 1-2 centimetre pieces.
- These are useful for many dishes that involved quick cooking. They can also be used for stuffings and basic Indian vegetable preparations.
- To change things up every once in awhile you can cut your beans slanting or diagonally.
- For this, hold the bean firmly and cut the beans at an approximately 45’ angle in the desired thickness.
- The slant cut looks more attractive and would look great in salads or quick stir fry vegetables.