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Keep refrigerated. Cooking times may vary depending on your equipment. Blanch and Shocking: Bring 4 quarts water (salt optional) to a boil on High in a 6-quart pot. Add beans. Cook 4-5 minutes or until desired doneness. If finishing preparation later, shock by transferring to bowl of ice water 2-3 minutes, drain and refrigerate. If ready to serve, carefully drain and season to taste. Chef Tip: Salted blanching water will allow vegetables to stay greener and fresher up to 10 times longer without fading. Steam- Place 2 inches of water in steamer and bring to a boil. Remove desired amount beans from bag and place in basket. Cover and steam 9-12 minutes or until desired doneness. Carefully remove beans and season to taste. Boil- Remove desired amount of beans from bag and place in large saucepan with 3/4 cup water (salt optional). Cover and bring quickly to a boil. Reduce heat; cook 10-15 minutes or until desired doneness. Drain and season to taste. Chef Tip: Drizzle with balsamic vinegar, top with finishing butter or try a dash of lemon pepper seasoning.
French Green Beans.
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