How to Blanch Green Beans
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How to Blanch Green Beans
Description
This method starts with washing and trimming green beans, removing stem ends and any tough strings. Boil a large pot of salted water and add the green beans, cooking for 3 to 5 minutes until they achieve a tender-crisp texture without losing color. Immediately transferring the beans to an ice water bath halts the cooking process and preserves their bright green appearance.
The result is a green bean with a fresh snap, clean flavor, and texture that holds up well for further cooking or serving cold. Blanching is commonly used to prep beans for salads or freezing, as it keeps them from overcooking later. Beans are best chosen for firmness, vivid color, and lack of blemishes.
Trimmed green beans store best unwashed in an open bag in the refrigerator for about a week. Leftover blanched beans can be refrigerated covered for up to four days. Removing tough strings improves eating quality but tails can remain if desired.
Ingredients
- 1 pound green beans washed and trimmed (see note 1)
Instructions
- In a large saucepan or stock pot, bring 4 quarts water and 1 tablespoon salt to boil. Meanwhile, set out a large bowl of ice water.
- To the pot of boiling water, add the green beans and boil until tender-crisp but still bright green, about 3 to 5 minutes.
- Transfer to the ice bath to stop the cooking. Once the beans are completely cool, drain well and pat dry.
Notes
- Trim stem ends and remove any tough strings for better texture; tails can remain if preferred.
- Select green beans that are vivid green, firm, and snap when broken; avoid limp or spotted beans.
- Store unwashed, untrimmed green beans in an open bag in the refrigerator for up to one week.
- Refrigerate leftover blanched green beans covered for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 35 kcal
% Daily Value*
| Serving | 4ounces | |
| Calories | 35kcal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 7mg | 0% |
| Potassium | 239mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 782IU | 16% |
| Vitamin C | 14mg | 16% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5
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