How do you slice your beans?

I love my little hand held bean slicer! But the beans need to be not too thick.

I slice from top to bottom never use a slicer .

I also slice from top to bottom.

I just use a sharp veg knife, hold the struggling bean down on the chopping board ,
Cut off top and bottom bits, take the stringy bits from the sides of it and then split top to bottom and chop into pieces.

I cut mine into diagonal strips using scissors.

I use already-sliced frozen ones!

I cut mine into diamond shapes ( on the diagonal). They look pretty that way. ?

I use one of these:
www.amazon.co.uk/Krisk-Bean-Stringer-and-Slicer/dp/B0001IXA9Y/ref=sr_1_1?ie=UTF8&qid=1472678208&sr=8-1&keywords=krisk+bean+slicer+and+stringer

Slices and strings them in one go then you can cut into lengths required. There is also a sharp bit at the top for topping and tailing.

Easy-peasy, I really struggled using a knife.
Yes, it doesn't take very large beans but they are usually tough and only fit for the compost!

My favourite vegetable. Top down, but would really like to get another slicer.

Ps also available from Lakeland and other outlets

I slice from top down, first removing top and bottom. I slice at an angle and aim for lengths of 2 - 3inches, but French beans I slice across the whole bean to 1inch lengths, you have made me wonder why, and of course that is how my Mother prepared them!

Ours are very plentiful in garden at present so only eat the tender ones, and no longer freeze any as they just do not taste the same, so if anyone has a good tip how to freeze runner beans so they still taste fresh, please share!

I don't like the taste or texture of runner beans after they've been frozen, so now we only grow French beans and open freeze them before bagging up; they taste newly picked when thrown into boiling water for a minute or so.

Agree withJalima all the way!

I have only sliced 5 runner beans so far this year - but they are growing at last after a very hesitant start!

I only top and tail French beans and cook them whole.

French beans I cut in half, and runners I slice on the slantindicular after stringing them.

I cut top bit off, string sides if needed and then slice at an angle from top to bottom in 2/3" pieces.
I've had to freeze some as we have had so many, not keen on them frozen but they will go into mixed veg.

I freeze runner beans in my frost free freezer. I do not blanch them but choose fairly small ones and they taste good for several months. I could never do this when using our old freezer which had to be defrosted by hand. They used to dry out quickly. Maybe that is the reason.

Well it certainly looks as if I'm on my own going bottom to top. How can I have got to 66 without ever knowing nobody else slices runner bean the same way I do, and my mum did before me?!

Blimey, I don't know whether it's top or bottom, they get pushed through a slicer like Jalima uses ?
French beans are topped and tailed and cooked whole.

I was very proud to have sliced the beans with the slicer in about three minutes flat yesterday - plenty for both of us. [smug]
Put them on to steam, then found another three beans dropped on the floor