First of all, you will need to wash them thoroughly to remove all the dirt and chop off the part that joins the green bean to the plant, roughly half a centimetre.
You can chop them whichever way you prefer, depending on the dish you wish to cook, but we recommend you chop them up into roughly 3 cm-4 cm pieces that are easy to eat.
They are best cooked by boiling, in plenty of water with salt, for 6-7 minutes until tender. Then remove them and cool them down with ice-cold water so they can be chopped for cooking.
Once strained, they can be sautéed, eaten with salad or simply heated and accompanied with boiled potatoes and a generous helping of olive oil.