>Why are my fresh green beans tough when I follow the directions that

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You probably needed to cook them a little longer--at least 5 minutes. The
ice-water bath would probably be so you could serve them cold, as in a salad.
It would keep the color nice and green, and the beans crisp.
===============>Why are my fresh green beans tough when I follow the directions
that
>include boiling them for 5 minutes at a full boil followed with a ice
>water bath. Is it simply a function of cooking time, or is there
>more?
>Thanks for the help.
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