Sitting with a bushel of fresh green beans and carefully pinching the ends off each one can be quite relaxing if you’re sitting on a porch swing on a lazy afternoon. But if you have a cluttered countertop and 15 minutes until dinner, try this instead.
Step 1. Line up the beans so the stems all face one direction. (The beans’ tough, knobby ends need to go, but the other ends—the skinny, tapered tips—are tender and perfectly fine to eat.)
Step 2. Scoot a handful against your palm so they’re even, and then use a chef’s knife to cut off the knobby ends with one slice.