Sounds simple, right?

Turns out there are a couple tips that will help you keep your fingers intact and make the process less tedious.

First, the straighter the bean, the better! I got lucky with the beans out of my Ragtag Garden as they were all relatively straight.

Second, a long knife works best to get a precise cut.

After removing the stem end of the bean, position it so the seams are level with the surface of the cutting board. Cut the bean length-wise. Narrower beans will only require one cut. Wider beans may require two.

Be especially careful with this technique because the beans will roll - placing your fingers under the blade. Be mindful before you cut.

Take your time!

Last, if the bean has too much curve, cut it into shorter lengths. You will end up with some odd looking bits, but that just tells folks it's not out of can! Not a bad job for a first attempt...

I stirred up a bit of ham soup base to cook them in. I used a steamer basket immersed in the liquid (to make clean up easier) and simmered them, covered, for about a half hour. They definitely cook quicker this way! Oh, and I have no connection to this product other than it's damn good and lives up to it's name.