Dried beans require different cooking methods, since blanching will not fully cook them.
Alternatively, you can fill the prep sink with cool water, bathe the beans, and drain.
If the beans are particularly long you may choose to cut them in half. This will not affect the blanching process, but may make them easier to include in a salad or other dish.
Optionally, add salt to the water for flavor. Leave enough space in the pot to fit the beans. If the amount of water required does not fit within approximately 2/3 of the pot, use a larger pot or blanch the beans in multiple batches.
Ice is recommended to keep this water cold. If you are blanching a large quantity of beans, use approximately equal amounts of ice and beans by weight. [3] X Trustworthy Source National Center for Home Food Preservation Publicly-funded center dedicated to educating consumers about research-backed safety practices for preserving food Go to source If the cold tap water from your sink stings or numbs your hand, it is cold enough to use. This water will warm to room temperature quickly, however, so if you are not using ice you may wish to fill the water bowl toward the end of the boiling process. Replace the water frequently to keep it cold if you are blanching more than one pot of beans.
If the water takes more than 60 seconds to return to a boil, you may be using too much water. Reduce the amount of water next time to avoid losing flavor and nutrients. If you have a blanching or steaming basket, you may place the beans inside it and lower it into the water. This makes it possible to remove the beans without draining your water, which can then be used to blanch the next batch of beans or cook other foods.
This sudden chilling process is sometimes called “shocking”. Leave the beans in for approximately 3 minutes if you are not sure whether they are cool.
To remove most of the air from a resealable bag, place a drinking straw into the mostly sealed opening and suck out the air. Remove the straw and seal the rest of the way.
