Blanched green beans how to#

Serve them just like that, or dress them up more with toasted almonds or pine nuts, grated Parmesan cheese, red pepper flakes, or fresh herbs like basil, parsley, or thyme. Then, I toss the blanched beans with olive oil, lemon juice and zest, garlic, and salt to pep up their flavor. Blanch the beans in a pot of large salted water until bright green, tender but with some snap, 90 seconds or so (this will largely depend on how thick, old and. Remove from heat and dump the beans into a bowl of ice water to stop them from cooking. In the summer and early fall, when fresh green beans are at their best, I often serve them on their own as a side dish. Boiling, lightly salted water cook the beans until the turn bright green. That’s it! The string beans are ready to eat. Let them chill for at least 15 seconds you want them to cool completely.įinally, drain the beans, and spread them on a kitchen towel or paper towels to dry. Then, chill! Immediately transfer the blanched beans to the bowl of ice water to stop the cooking process. Cook for 2 minutes, until crisp-tender and vibrant green. When the water is boiling, drop the trimmed beans into the pot. If you mess those up, the whole thing will be ruined. The green beans are the most significant part of this recipe. Label the bag with the date and place it in your freezer. Remove the beans from the sheet and place them in a freezer bag. Spread the beans on a baking sheet and freeze them for about an hour. In reality, there are really only three significant steps to remember. Break the beans into tiny pieces if you like. While you work, bring a large pot of salted water to a boil. The recipe below includes seven steps, but it breaks everything down separately. Rinse them in a colander under cool running water, and snap off the stems. This initial step ensures that the beans won’t all freeze together in a clump.

Blanched green beans how to#

My method for how to cook green beans is super simple! Here’s how it goes:įirst, wash and trim the beans. Arrange the blanched green beans in a single layer on a baking sheet and freeze until firm. They include ideas for Thanksgiving, summer picnics, and dinners all year round. Heck, they even make a great green bean casserole!īelow, you’ll find a step-by-step guide to how to cook fresh green beans, as well as my favorite green bean recipes. They’re perfect for serving as a side dish or adding to salads and sandwiches. It’s quick and easy, and it yields beans that are vibrant, crisp-tender, and not at all mushy. If you ask me, everyone should learn this method for how to cook green beans. Taste, adjust the seasoning as needed and serve immediately.Nearly all of my fresh green bean recipes begin with blanching the beans. Blanch by immersing the green beans in boiling water for only 2 minutes and then immerse in cold water immediately to stop the cooking process. Or steam blanch: boil 1-2 inches of water in a pot, bring to boil. Put vegetables into blancher (wire basket, coarse mesh bag or perforated metal strainer) and lower into boiling water. Use 1 gallon water per pound of prepared vegetables or 2 gallons water per pound leafy greens. Remove them from the water and drain immediately, place them in a bowl and toss them with coarse sea salt, pepper and the garlic flavoured olive oil. Wash, drain, sort, trim and cut vegetables. Once the water has come to a boil add the asparagus and green beans, cooking for 2-3 minutes, until tender yet crisp. Drop the green beans into the boiling water and cook for 2 to 3 minute until they are tender but still crisp. While the water is coming to a boil, add ice and water to a large mixing bowl. If you want to keep this recipe nut-free, use toasted Panko bread crumbs instead. Add salt and 4 quarts of water to a large pot. Add red pepper flakes to this green bean dish to add a little spicy heat. Snap the woody ends from the asparagus and slice them in half on the bias. Frozen green beans don’t need to be blanched. This will allow the flavours of the garlic to infuse in the olive oil. Remove the pan from the heat and let the oil sit and cool.

Drain and rinse under cold water to cool. Add the green beans and cook for 3 to 5 minutes, until tender, yet still crisp. 2 Heat a large pot of water over high heat until boiling. Meanwhile, heat the olive oil in a small fry pan over medium heat, add the sliced garlic and fry until fragrant and golden brown, between 1 and 2 minutes. 1 Trim the stem end from the green beans. 1 pound (1/2 kg) fresh green beans, washed and trimmedĢ tablespoons (30 mL) extra virgin olive oil *īring a pot of salted water to a boil over high heat.