Only snap about a quarter inch off of the ends. Try to leave as much of the bean intact. Snapping too much off the ends leaves the inside of the bean exposed. This can cause a loss of flavor and crunch when boiling them in water. [2] X Research source You can also fill your prep sink with cool water—simply bathe the beans and drain.
Though you do not have to include salt in your water, doing so will help prevent nutrients and flavors from seeping out of your beans. [3] X Research source Salted water has a higher density than the water inside the beans. This helps keep most of the taste concealed in your beans rather than having them leak into the boiling water. Salt your water liberally. The general rule of thumb is that blanching water should be “ten times saltier than the sea. " If you have trouble judging by taste, simply add a couple of tablespoons of kosher salt for every quart of water in your pot. Salting your beans generously helps maintain that bright green color, which is great if you intend on presenting a colorful dish. It also ensures that the beans will be seasoned evenly. Don’t worry about your beans tasting too salty. They will only be in the boiling water briefly and won’t soak up as much salt as you think. [4] X Research source
Though you may be blanching only a few green beans, using a big pot is ideal because it minimizes the length of boiling time. The goal of blanching is to cook the beans as quickly as possible to avoid losing crunch and color. Set your pot to high heat so your water can reach a rolling boil. Pay attention to the bubbles in your pot. Small bubbles forming at the edges of the pot are just air bubbles from the water and don’t necessarily mean your water is boiling. When big bubbles begin to steadily stream from the bottom of the pot, your water is ready to go. [5] X Research source
Fill a large bowl with water that is cold or at room temperature. Grab some ice cubes from your freezer and distribute them evenly throughout the water. Avoid preparing your ice bath early in your cooking process. The goal of shocking your beans is to stop the cooking that is still taking place inside the bean. Leaving your ice bath out at room temperature may decrease the effectiveness of shocking your beans. Don’t prepare the ice bath after the cooking process. Shocking needs to occur immediately after beans have been boiled so that they do not become overcooked in their own steam. Also avoid preparing an ice bath while your beans boil. Since it is a quick process, you can easily lose track of time and overcook your beans.
Don’t overcrowd your beans. Steadily distributing them will ensure even seasoning and cooking. Taste a green bean a minute or so after boiling. It should taste crisp yet cooked. [7] X Research source If your green beans are tender, you have overcooked them. [8] X Research source
Don’t feel rushed. Although blanching requires speed, it also requires care. You don’t have to scoop out all of your green beans in one go.
Avoid setting your beans down on a surface before shocking them in water. The longer your beans sit, the more they continue to cook. Keep your beans in the ice water until they have cooled down completely. Removing them before they have fully cooled allows cooking to continue from the inside out, which can result in a mushy final product. [9] X Research source Also avoid keeping the beans in the ice bath for too long. If you can’t feel any more warmth with your fingertips, the beans are likely cooled. Keeping the beans in the water for too long risks making them heavy and soggy. [10] X Research source
Pat your green beans while they are inside the paper towel. This will help speed up the drying process. [11] X Research source Skipping the drying process risks making the beans soggy and defeating the purpose of blanching, which is to achieve a crispy texture.
The steps are generally the same as blanching on the stove with a few minor tweaks. Instead of keeping your green beans whole, chop them into small pieces. Put salt on them directly instead of in the water. Fill a casserole dish with 3 quarts of water. Place two cups of green beans into the dish and cover. Microwave the casserole dish for 5-6 minutes, stopping to stir at least twice throughout the cooking process. Shock and dry the beans as you normally would after boiling. This technique is best for smaller quantities of green beans and for when you may not have access to a pot or stove. Know that microwaving may not be as effective as boiling when trying to achieve crunchier and brighter green beans. [12] 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
Use a pot with a tight lid and a steam basket that holds food at least three inches above the pot. Put an inch or two of water in the pot and bring it to a boil. Place your green beans in a single, even layer so that the steam reaches all parts quickly. [13] 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 Cover the pot with the lid and keep the heat on high for about 3-4 minutes. Shock and dry the green beans how you typically would. Steam blanching, while a nice alternative to water blanching, is not as efficient. It takes approximately 1 1/2 times longer to steam blanch green beans than to water blanch them. [14] 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 Using steam is typically advised for specific vegetables, such as broccoli or sweet potatoes. Though you can blanch all vegetables in steam, water blanching green beans is quicker and more effective.
After drying your beans, heat a large skillet over medium heat. Add oil and butter and Sauté the mixture for about 30 seconds. No exact measurements are required; just add enough oil and butter to fully coat your beans. Add the beans and continue to Sauté until they are coated in butter and heated through. Remove the beans from the skillet and add lemon zest, salt, and pepper. For even greater flavor, mix red pepper flakes and garlic into your butter before sauteing your beans.
After drying your beans, heat a large skillet over medium heat. Add oil and butter and Sauté the mixture for about 30 seconds. No exact measurements are required; just add enough oil and butter to fully coat your beans. Add the beans and continue to Sauté until they are coated in butter and heated through. Remove the beans from the skillet and add lemon zest, salt, and pepper. For even greater flavor, mix red pepper flakes and garlic into your butter before sauteing your beans.
