Green bean

Look for firm, brightly coloured pods that snap when bent, without limp patches or brown marks. Smaller, slender pods are usually more tender and have fewer developed seeds.

Trim the stem ends, then boil them in salted water for about 4–5 minutes or steam for 5–7 minutes, until just tender. Drain and plunge into iced water to stop the cooking and keep the colour bright.

Keep them unwashed in a breathable bag in the fridge and use within about 3–5 days. To freeze them, blanch trimmed beans for 2–3 minutes, cool them quickly in iced water, drain well and freeze.

Toss them with butter or olive oil, garlic and lemon, or serve them with toasted almonds. They also work well in salads, stir-fries and a green bean casserole.

For a similar crisp bite, use thin asparagus or tenderstem broccoli; both cook quickly, so add them near the end of the cooking time. Peas are a sweeter substitute in salads and mixed vegetable dishes.

No. Green beans are the young pods, eaten whole, while dried beans are mature seeds taken from the pod and usually need soaking and longer cooking. Green beans are also called French beans or string beans.

Yes, a few well-washed green beans can be eaten raw, but they are often tough and less pleasant than cooked ones. Briefly steaming or boiling makes them more tender.