To parboil the green beans, you’ll need just four basic kitchen tools: a medium-large pot (like a Dutch oven or soup pot, 4-quart capacity is fine), a large work bowl, a mesh strainer, and a clean dishtowel or two. Fill the pot with 2 quarts water and 1 Tbs. coarse salt and bring it to a boil. Fill the work bowl mostly with ice and cover with cold water. Dump your prepped beans into the boiling water and cook for 4 to 5 minutes. Begin timing as soon as the beans are in the water; don’t wait for it to return to a boil. And don’t go anywhere—use your mesh strainer to transfer the veggies to the ice bath just as soon as the time’s up. Let the green beans sit for a minute or two in the ice water to stop the cooking and cool down. Lift the beans (use your hands or the strainer again) out of the ice bath and let them drain well in one layer on a dishtowel (or paper towels). Store them in a shallow container (lined with paper towels to absorb any excess moisture), covered with a slightly damp paper towel or dishtowel. They’ll keep in the refrigerator overnight. If you plan to use them right away, make sure they’re very dry.