The beans are typically green, but some varieties may have a ... or additional ingredients to enhance your Chinese long beans ...

Look for beans with fresh green skins and a firm texture with no brown spots. They should not be too long or stringy. Fresh beans will ‘snap’ easily and look moist and juicy inside.

Green beans should have a bright, strong colour, with crisp pods with a satin-like sheen. They should not look wilted, discoloured or brown. They are best eaten when young and tender. To tell how ...

Traditionally made with the long green tops of spring onions and garlic, this flavourful stew is paired with lipie, a simple ...

In a medium saucepan, add chicken broth, green beans and celery salt. Cover and bring to a boil over high. Simmer, still covered and stirring occasionally, until the beans are very tender.

Blanch the green beans in a saucepan of boiling water with a pinch of salt, for 3 minutes, or until tender but still a little crisp. Drain well, then toss with the soy sauce dressing and serve ...

I love a good one-pot meal, and this sausage, green beans, and potatoes recipe is always a hit. It’s super simple to make and ...

This week’s recipes are vibrant, sustaining and full of these mighty three, including a flexible new technique that cooks any beans, any greens and any grains together in one pot. Since I’ve d ...

At this time of year, I'm ready to dig into some healthy dinners. And this tuna, vegetable and grain salad recipe is the ...