Green beans get topped and tailed, cook six to eight minutes in boiling salted water, and go through cold water to stay green and crisp. Then a turn in the pan with butter or a vinaigrette.
Thin, firm, snapping when you bend them. They must snap.
Snap or cut both ends. Wash them. The thick strings come away when you snap the end and pull.
Five minutes for 500 g, it is the longest move on this list.
In the fridge, three to four days. Frozen, they are very good: straight into boiling water without thawing.
The page "How to boil and steam vegetables": green beans, seven minutes, then cold water.
Very easy