Photo from Mann’s
Prepare green beans by washing well and draining. Then trim the stems off the green beans. If you prefer, you can cut off the other (tapered) end of the bean as well but with modern varieties being more tender, that’s no longer necessary. Modern varieties of green beans also no longer need to be de-stringed, but heirloom varieties may require a paring knife to cut off the stem and pull off the string that runs along the middle of the beans.
Depending on the length of the beans, you may choose to cut them into smaller pieces. Cut according to preference and type of recipe. For stews, chilli, or casserole, you can cut into smaller 1” pieces. For stir fries, green bean dishes, or as finger food, feel free to keep the beans whole.