Try to buy beans of the same size so that they cook evenly. Avoid beans that are bruised or limp. Green and wax beans need little trimming or preparation. I just snap off the stem end, leaving the pointed tip intact. Italians tend to cook beans until they are on the softer side of tender. The slightly longer cooking brings out more of their flavor.
If you are boiling green beans ahead of time for a dish, wrap the cooked beans in a towel and keep them at room temperature up to three hours. Their flavor changes when they are refrigerated.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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