Snap, Count and Cook Green Beans

What you need

• Soft veggies (peppers, cucumber), 1 pound fresh green beans
• Colander, 1
• Bowls, 2
• Pot, 1
• Butter, 1 spoonful
• Salt, 1 pinch
• Water, enough to half fill the pot
• Spoon, 1

How to do it

Grown-up prep: Set out a pound of fresh green beans, a colander, two bowls and a pot so little hands can snap at the table while you handle the stove.

1. Wash the green beans in the colander under cool water.
2. Carry the beans to the table and set out two bowls.
3. Snap the stem end off each bean with your fingers.
4. Snap the extra long beans in half so they fit.
5. Race to 25! Count out loud as you snap.
6. Guess how many beans are in the bowl, then count them.
   Ask: How many beans do you think are in there? More than 100?
7. A grown-up heats the pot of water over high heat. A grown-up does this
8. A grown-up cooks the beans for 4 to 5 minutes, until bright green. A grown-up does this
   Ask: What do you think will happen to the color of the beans?
9. A grown-up drains the beans and stirs in butter and salt. A grown-up does this
10. Taste a cooled bean. Need more salt? Now serve them to everyone!
    Ask: Do they still snap, or are they soft now? Who will you share them with?

Play it again

• Ends only: try to snap so the end piece is as tiny as possible.
• Sound check: close your eyes and count the snaps you hear someone else make.
• Veggie swap: snap sugar snap peas or asparagus next time and compare the sounds.