Discard moldy, spotted, or very shriveled beans.

Snap off the tough, pointy ends of the greens. Discard the ends. (Unless you have purchased pre-bagged, ready-to-cook beans, which have usually been washed and trimmed for you.)

Measure 2 cups of trimmed green beans.

Set your colander in your sink.

Add 1/2 c of fresh water plus washed green beans to your saucepan and place on the stove. (The green beans should pile mostly above the water.) 

Turn the heat on medium high under your saucepan.

Cover the pan and set a timer for five minutes.

When the timer goes off, use your tongs or spoon to lightly toss the green beans. Cover. (Note: If you will continue cooking your beans as part of a different recipe, now is a good time to remove them from the heat and drain.)

Set time for five more minutes. Reduce heat to medium-low.

At the ten-minute mark, pull out a bean, blow it off to cool and taste-test it for desired tenderness, which is al dente, or crisp-tender. If the bean still seems a little tough, go to Step 11.

Add another one or two minutes as needed, then remove the beans with a slotted spoon or drain them in the colander waiting in the sink. 

Important: Don’t add your seasonings to green beans before draining the water. It dilutes any flavor, and you definitely want fat and herbs to stick to the beans.

If you’re adding beans back to the same pan you cooked them in for seasoning or for serving, remember to remove any cooking water left.

Season to taste and serve warm.