Runner beans are a British summer staple, but many home cooks struggle to get them just right. According to culinary experts, there's one simple step that can elevate your runner beans from mediocre to magnificent.
The Game-Changing Technique
While most people simply trim the ends before cooking, professionals recommend an additional preparation step that makes all the difference. "Stringing your runner beans properly removes the tough fibrous strands that can ruin the texture," explains chef and vegetable expert Sarah Wilson.
Why It Matters
Those tough strings aren't just unpleasant to eat - they actually prevent the beans from cooking evenly and absorbing flavours properly. "When you remove the strings, the beans become more tender and receptive to seasoning," Wilson adds.
How to String Runner Beans Properly
- Wash the beans thoroughly under cold water
- Trim both ends with a sharp knife
- Use your knife or a vegetable peeler to gently pull away the fibrous string running along the seam
- Repeat on the opposite side if necessary
This simple process takes just seconds per bean but transforms the final result. "It's the difference between chewy, bitter beans and sweet, tender ones," says Wilson.
Cooking Tips for Perfect Runner Beans
- Blanch first: 2-3 minutes in boiling water preserves colour and texture
- Don't overcook: They should remain slightly crisp
- Season well: Butter, garlic and fresh herbs complement their natural flavour
With this professional technique, your runner beans will become the star of any summer meal. The extra minute spent preparing them properly pays off in dramatically improved taste and texture.
