No need to top and tail – just slice them finely or chop into pieces, then steam or boil in salted water. Whether green beans are better al dente or fully cooked is a matter of taste; cook them for between 4 and 8 mins.
Drain and serve immediately or, if you’re using them in a salad or intending to reheat them later, plunge them into a bowl of ice-cold water, wait a few mins then drain. This stops the cooking process so they retain their bright green colour.
Keep in their bag in the salad drawer of the fridge, where they should last up to a week before losing their snap.
Country of origin
Grown in Spain.