To do a quick soak, put whichever type of beans you want to cook in a large stock pot, cover them with cold water, bring them to boil over medium-high heat, and boil them hard for 1-2 minutes.

Bite into one; it should have a crisp raw texture, but no hard core. The Slow Cook: Set an electric slow-cooker to high, turn the heat under a saucepan to moderately low, or set a casserole in a ...

The difference between crisp, refreshing green beans and an unsavory, mushy mess comes down to how they’re cooked. Here's how to blanch green beans the best way.

And what’s not to love about green beans? They’re available year-round, they’re quick to cook and they complement almost any meal. Try our best-ever green bean recipes. 1 / 42 ...

Don’t cook at all, but keep all the ingredients ready for a deluxe naan-o paneer-o sabzi: lavash, feta, walnuts, herbs, juicy salad leaves, radishes and cucumbers. Hydrating and delicious.

After washing, put the beans in the pressure pot with enough water. Cook on high heat until the pot whistles, then reduce the heat and let it simmer for 20-25 minutes.