How to Cook Green Beans
Yield: 4 servings
Calories: 35kcal
Learn how to cook green beans to achieve the perfect texture and color every time. The blanch and shock method is the key to bright and crunchy beans.
Ingredients
- 4 quarts (3.8 L) water, divided
- 1 teaspoon (8 g) kosher salt
- 4 cups (520 ml) ice cubes
- 1 pound (454 g) green beans, or haricot verts
Instructions
- Boil the Water - Add 3 quarts of water and salt to a large pot. Bring to a boil over high heat with large bubbles breaking the surface.
- Make the Ice Water Bath - In a medium bowl, combine 1 quart of water and the ice. Set the ice water bath aside.
- Cook the Beans - Add the beans to the boiling water and cook until bright green and crisp-tender, 2 to 3 minutes.
- Chill the Beans - Immediately transfer the beans to the ice bath for 5 minutes. Drain and use them as desired.
Notes
- If Using the Beans Immediately: Skip the chilling step, drain the cooked green beans, and add the desired seasonings or sauce.
- Reheating: To reheat chilled green beans, add them to a large skillet with 1 tablespoon or oil or butter to saute. Alternatively, add 2 tablespoons of water, stock, or broth to reheat without browning. Cook over medium heat, stirring occasionally, until warmed, about 3 to 5 minutes.
- Storing: Refrigerate in an airtight container for up to 7 days or freeze for 3 months.
Nutrition
Calories: 35kcal | Carbohydrates: 8g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 307mg | Potassium: 237mg | Fiber: 4g | Sugar: 2g | Vitamin A: 750IU | Vitamin C: 25.6mg | Calcium: 40mg | Iron: 1.1mg
Recipe Link
Recipe Video