Master how to cook green beans and achieve the perfect texture and color every time. The simple blanch and shock method is the key to bright and crunchy beans.
Nobody likes to eat mushy and dull-colored vegetables, that’s why learning how to cook green beans like a pro will be a game-changer in the kitchen. There is an easy method to achieve beautiful bright and crisp beans called “blanch and shock.”
It’s a two-step process that takes less than 10 minutes to ensure perfect results. From there, you can refrigerate the beans for later use in recipes, or rewarm them immediately with seasonings for a tasty side dish. Once you’ve mastered this cooking technique, you will never have to worry about the dreaded green bean disaster being served to your guests every again!
What is Blanching?
Blanching is submerging vegetables in a large pot of boiling salted water for just a few minutes to soften the cell walls. For green beans, what you’ll observe is the dull green chlorophyll transform into a bright green color. The change is due to the air between the cells bubbling off in the hot environment and the tissue of the plant becoming more transparent.
Beware! Do not walk away from the pot. If you cook the vegetables too long or don’t stop the cooking process, the bright green can change to the dull olive green. This is because as the chlorophyll molecules get heated, the magnesium ion contained in the center releases, and causes the unpleasant color change. What should you do to prevent this?
Let the Beans Chill!
The quick blanching helps cook and tenderize the green beans, but shocking them right after in a large ice water bath stops the cooking and any further change in color. The result is crisp, tender, gorgeous green vegetables.
Just reheat the vegetables right before serving. You can also freeze or refrigerate the blanched beans until ready to cook. This method is also perfect for green vegetables like broccoli, snow and snap peas and asparagus.
More green bean recipes
- Green Beans with Orange Miso Sauce
- Haricot Verts with Mushrooms and Caramelized Onions
- Citrus Green Beans with Almonds
How to Cook Green Beans
Ingredients
- 4 quarts water, divided
- 1 teaspoon kosher salt
- 4 cups ice cubes
- 1 pound green beans, or haricot verts
Instructions
- Add 3 quarts of water and salt to a large pot. Heat pot over high heat until a rolling boil is reached and large bubbles break the surface.
- In a medium-sized bowl combine 1-quart water and ice. Set the ice bath aside.
- Add beans to the boiling water and cook until the green beans are bright green and crisp-tender, 2 to 3 minutes.
- Immediately transfer beans to the ice bath for 5 minutes. Drain beans and use them as desired.
Recipe Video
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Pam says
Love when you tell how to cook/use a vegetable, fruit, herb. I print the recipe out and put in the front of the recipes for that food (this will be in the front of all the recipes for green beans).
Question: Do I have to use salted water? I am asking because I used to plan/cook all the meals for someone who was to be kept on a low-salt diet of below 1500mg. In fact, the doctor really wanted it at 750 to 1000mg which I did by using salt substitutes. I used the salt sub in the boiling water for the vegetables and pasta and doing that allowed me to keep her at 750mg most days.
Jessica Gavin says
You can salt the beans after you cook them. Glad that you are finding the cooking guides helpful!
Patricia Faithfull says
Never salt the water for beans. It will make the skins tough. Salt AFTER cooking.
Kevin says
Thank you for an uncomplicated explanation of how to do this. This works better than any of those other authors’ confusing method instructions that are utterly impossible to follow. Do it like Jessica and you can’t go wrong. Thank you.
Jessica Gavin says
Awww, I appreciate your feedback Kevin!
rhonda says
How would I use fresh green beans in a stew after blanching them?
Jessica Gavin says
I would add then towards the end of cooking to warm them up, unless you want them very soft like a braise.
Helen Kelly says
Hi, what’s the best way to re-heat the beans or broccoli for use in a roast dinner for example?
Jessica Gavin says
I like to reheat beans on the stovetop with some oil and any aromatics or seasonings you want to use to flavor the vegetable. Broccoli can be reheated in the microwave, on the stovetop like the bean, or on a sheet pan in the oven with seasonings after you make the roast.
Amy Robbins says
Excellent video, Jessica! I just got a heap of green beans on sale at the grocery store, and am blanching+shocking them this morning so they’ll be ready to go come dinnertime, when I’ll likely be too tired to face this key step! (One question: I’m planning to sauté them in olive oil, so should the prepped beans be dried off and stored in the fridge wrapped in paper towels?) Thanks and cheers!
Denise Corklin says
So simple…so basic….and perfect! I couldn’t stop eating them out of the ice water. I need to stop and leave a few for dinner.
Jessica Gavin says
Hehe, so happy that you enjoyed the cooking method for green beans!
Joel says
I like ur recipe
Jessica Gavin says
Thanks!
Denise says
If your green beans were frozen to begin with and then you blanched and shot them, then put them in the refrigerator for a couple days, can you refreeze them,?
Jessica Gavin says
I wouldn’t recommend refreezing the already frozen then blanched beans, otherwise, the texture may be mushy and soft.
Lisa I. says
Thank you, Jessica! Can you tell me how many days the blanched green beans can stay in the fridge before using them?
Jessica Gavin says
The blanched green beans will be good stored in an airtight container in the fridge for about 5 days.
Barb says
After blanching green beans, what is the best way to reheat them?
Jessica Gavin says
If you are reheating the next day, in a microwave works well. I like to add some olive oil or butter to a saute pan over medium heat an reheat them that way, plus add seasonings.
Twila Chaloupek says
I am sure you are busy with family this Thanksgiving Day. I am trying to settle a situation between my retied chef brother, and myself. I used to help Mom a lot with the blanching of some vegetables. I am of the opinion that I do not have to blanch the beans before cooking them, if we are going to eat them today. I am going to proceed without blanching and I hope I do not regret it.
Jessica Gavin says
I always blanch or parboil the green beans to help tenderize them, but if I’m serving them right away, I won’t shock them in cold ice water. Let me know how it goes!
Brandon says
Can I leave the green beans in the ice water overnight then drain and reheat the next day of do they need to be drained before putting them in the fridge?
Jessica Gavin says
Drain the green beans before you put them in the fridge.
Elise Vincett says
Argh! I just processed 6 pounds of green beans. I erred by blanching in 3 large batches, and landed on the bright-green-but-mushy square. What can I do to use these watery beans that are not “company-friendly” to say the least? BTW…your book looks fabulous, and I cannot wait til it arrives soon in my mailbox!
Larry Harman says
Sounds like it’s time for vegetable soup! Get some beef broth, potatoes, celery, carrots and the beans will fit right in !
Gary says
My green beans should have been picked earlier, they’re good looking, but too big and probably tough (past prime). How can I now cook them?
Virginia says
I just cook the old ones a little longer. When they’re drained and in a serving bowl, mix them with butter and squeeze some fresh lemon juice over them. They’ll still be delicious!
Ceara says
Can I do this process with fresh green beans from the garden? and how long from the time they are picked can I wait to do this?
Kylie Kardashian says
For years Ive been looking and wondering what blanch meant and how to do it and finally came across this article. so happy you wrote this. Very informative and it feels good to finally know what blanch is and even how too.Thanks a bunch
Jeannee says
I want to make bright green fresh green beans…but I want them to be tender not crunchy. Will this recipe do that??
Jessica Gavin says
Yes, just continue to cook the beans until you get the desired texture. I would check every 30 seconds, just grab a bean and take a bite.
Lisa says
Thank you I’m trying it now
Lele says
Thank you so much for sharing this. I made my beans and came out so perfect. I could not stop picking at them. When I made beans in the past they always end up soggy and nobody wants to eat them even myself. This time my beans taste so yummy and yes crisp. Thanks again
Jessica Gavin says
Great job Lele, so happy to hear that the tutorial was helpful 🙂
Beth says
Hi Jessica! Thank you for the great tips on cooking perfect green beans! I am wondering..what is the best way to reheat the beans? Microwave? Oven? Hot water? Thanks in advance!
Jessica Gavin says
Hi Beth- I would reheat them either in the microwave in 30 seconds internals, or I saute them with some oil or butter, and any other flavorings like garlic, onions, or herbs.
Edie says
Thank you for your information. I am the most undomsticated woman in the universe.
Jessica Gavin says
No way you got this friend!
Patricia says
I am really enjoying reading your TIPS Jessica and look forward to Trying them . Thank you so mush for Sharing.