Fast, controlled cooking is the key for great green beans, full of phytonutrients and antioxidants. If you cook too quickly, older beans will have a woody, unappetizing taste; cook too long and the beans will be so soft you might as well open a can. A short steam will bring out the dazzling color and crisp, garden-fresh taste. Fresh green beans and tomato are a classic Spanish combination and an easy way to add a healthy vegetable to the table. Pick the smallest, sweetest beans available for an appetizing dish that looks great as well.
