Beans - Snap or Wax

. . . another favourite vegetable . . . 

Selection

Buy 1-1/2 pounds for 4 servings.  They should be clean, firm, crisp, tender and free from blemishes.

Preparation

Young, tender beans need only to be washed and have the ends nipped off.  Cut crosswise into inch lengths, or sliver them lengthwise for French style beans.

Cooking

Cook, covered, in 1/2 inch of boiling saled water.  Allow 15-20 minutes for cut beans; 10 minutes for French style beans.

Serving

Season with salt and pepper, and butter or margarine.  For variety, bacon or ham drippings or crumbled crisp-cooked bacon will add a good flavour.

To serve raw

Reserve a few young beans to cut into mixed green salads.