Keep Refrigerated. HOW TO COOK: Cooking times may vary depending on your equipment. Blanching and Shocking: Bring 4 quarts water (salt optional) to a boil in large pot on HIGH. Add beans. Cook 4-5 minutes or until desired doneness. If finishing preparation later, shock by transferring to bowl of ice water 2-3 minutes, drain and refrigerate. If ready to serve, carefully drain and season to taste. Chef Tip: Salted blanching water will allow vegetables to stay greener and fresher up to 10 times longer without fading. Steam: Place 2 inches of water in steamer and bring to a boil. Remove desired amount beans from bag and place in basket. Cover and steam 9-12 minutes or until desired doneness. Carefully remove beans and season to taste. Boil: Remove desired amount of beans from bag and place in large saucepan with 3/4 cup water, (salt optional). Cover and bring quickly to a boil. Reduce heat; cook 10-15 minutes or until desired doneness. Drain and season to taste. Chef Tip: Drizzle with balsamic vinegar; top with finishing butter or try a dash of lemon pepper seasoning.
