Although green beans are available almost all year round, they’re at their peak in the northeast. When purchasing green beans look for beans that are tender, long and firm. They should “snap” when broken. I prefer a two step process when cooking green beans. The first step is blanching, which is a quick dip of about 3-4 minutes in rapidly boiling salted water. Step two is placing the green beans into an icy water bath to halt the cooking process. Blanching ensures that the beans maintain their color and crisp texture. It will preserve some of the nutrients as well. These green beans are addictive especially with a sprinkle of sea salt and a splash of vinegar.