Trimming Green Beans in a Snap
Sitting with a bushel of beans and carefully pinching the ends off each one can be quite relaxing—if you’re sitting on a porch swing on a lazy afternoon. But if you have a cluttered countertop and 15 minutes until dinner, try this technique instead.
Step 1. Line up the stems. The beans’ tough, knobby ends need to go, but the other ends (the skinny, tapered tips) are tender and perfectly fine to eat. Sort the beans so that the stems all face one direction. Scoot a handful against your palm so that they’re even.
Step 2. Using a chef’s knife, cut off the knobby ends with one slice.