The key to perfect coleslaw is a creamy base, a hint of sweetness, a touch of tangy vinegar, and in the case of Cajun versions, a little kick from hot sauce or cayenne pepper.

Once the beans are trimmed, all you need is a large, hot pan, and the rest is one big, quick sizzling action. These will keep for up to a week in a tightly covered container in the refrigerator.