How to Trim Green Beans

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That’s the million-dollar question. For stir-fries, salads, or roasting, I love cutting them into two-inch pieces. It makes them easier to eat and look pretty.

But if you’re steaming whole beans for a side dish? Leave them long. They’ll look elegant and vaguely French. Oui, oui.

Here’s my secret: I cut mine on a bias—diagonally. It takes two extra seconds and makes them look like you tried. You’ll get compliments. You’re welcome.

What about the tail end?

Does the pointy tail need trimming too? Short answer: no. The tail is soft and edible. It’s literally just the bean’s little nose.

But if you see a brown spot or a dried-out tip, clip it off. You’re not a monster, but you’re also not obligated to eat sad bits.

Some people trim both ends out of habit. That’s fine. It’s like flossing twice—extra effort for no real gain, but nobody’s angry about it.