← Back to Index

The secret to boiling them perfectly is all about precision—because they are flat, they cook much faster than standard round green beans, and they can go from vibrant and crisp to mushy and gray in a flash.

Here is how to get them perfectly tender-crisp every single time:

The Perfect Boil Method

• Cut them into diamonds
• Bring a large pot of water to a rolling boil. Do not skimp on salt.
• The Quick Boil: 5-8 minutes. (Drop the beans into the boiling water. Leave the lid off (this lets volatile acids escape, keeping them green))
• Drain and Shock (Optional): 1 minute. Drain them immediately. If you aren’t serving them right away, plunge them into a bowl of ice water for 30 seconds to halt the cooking process and lock in that brilliant green color.

Flavour

• The Dutch Classic: Toss with a knob of butter and a generous grate of fresh nutmeg.
• The Savory Upgrade: Fry up some spekjes (bacon lardons) or garlic in a separate pan, then toss the drained beans right in.
• The Summer Fresh: Toss with a splash of lemon juice, a drizzle of good olive oil, and some crumbled feta cheese.