Description
This simple recipe shows you how to blanch green beans to achieve perfectly crisp-tender vegetables. Blanching preserves their vibrant color, fresh flavor, and texture, making them perfect for salads, sides, or healthy snacks. The process involves boiling the green beans briefly, then immediately cooling them in ice water to stop the cooking.
Ingredients
Scale
Ingredients
- 1 lb. fresh green beans
- 1 tsp. salt (plus more for serving)
- 1-2 Tbsp. butter (optional)
Instructions
- Prepare the Beans: Snap off the stems of the green beans by hand or cut and remove the ends with a knife to clean and trim them for cooking.
- Boil in Pot: Bring a large pot of water to a rolling boil and add 1 tsp. of salt. Carefully add the green beans using a slotted spoon and cook for about 4-5 minutes until they are crisp tender. Start checking at 3 minutes to prevent overcooking.
- Blanch in Ice Water: Immediately remove the green beans from the boiling water with a slotted spoon and transfer them to a large bowl of ice water. Let them soak for at least 2 minutes to stop the cooking process and preserve their bright green color.
- Drain and Serve: Drain the cooled green beans in a colander. Optionally toss with butter and season with additional salt before serving. They can be eaten as a snack or used in salads and other recipes.
Notes
- Use fresh green beans for the best texture and flavor.
- Do not overcook to keep the beans crisp and vibrant green.
- The ice water bath is essential to stop cooking and maintain color.
- Butter is optional but adds richness when serving.
- Blanched green beans can be stored in the fridge for up to 3 days for meal prep.
