You can cook green beans too long and cooking green beans too long can cause the green beans to become rubbery and hard to chew.
To keep green beans from getting rubbery cook the green beans for a short time by blanching the green beans in boiling salted water and then immediately plunge the green beans into ice water to stop the cooking process.
Blanching the green beans will ensure they remain crispy, tender and vibrant and not rubbery.
You can also steam or roast the green beans to get a tender texture without the green beans becoming rubbery.
Also overcooking the green beans can cause the green beans to become rubbery so only cook the green beans until the green beans become tender and crisp.
Cooking raw green beans takes around 10 to 15 minutes.
If the green beans are frozen green beans or canned green beans they are already cooked simply need heated up which can take 2 to 5 minutes.
Some green beans may be ready in 6 minutes.
To boil green beans, bring a pot of water to a boil and season the water heavily with some salt.
Then add the trimmed green beans or green beans to the pot and boil until they are al dente or slightly crunchy.
Then remove the green beans from the pot and immediately strain them in a strainer.
If boiling frozen green beans you can boil the frozen green beans from frozen.
Simply place the frozen green into a bot of boiling water and boil them until they become heated up which can take a few minutes to 5 minutes.
Cooking the thawed frozen green beans can make them mushy so it's best to cook the frozen green beans while they are still frozen.
Frozen green beans are already cooked and just need heated.