How to Blanch Green Beans to Keep Them Crispy

If you were put off by canned green beans when you were a kid, let me assure you: fresh green beans have nothing to do with those graying, soggy beans floating around in murky water. When cooked properly (i.e. not boiled to death), green beans are a vibrant vegetable that can enhance pasta, sprinkle in a salad, or stand alone as a side dish. . Here’s the best way to blanch green beans so they really look appealing.

To blanch green beans, fill a large saucepan with water, set over high heat and bring to a boil. Salt the water (per liter of water, estimate one tablespoon of kosher salt), which will bring the green beans to life and enhance their flavor. Once the water is boiling, add the beans and cook for two to three minutes. While the beans cook, fill a large bowl with cold water and ice. As soon as the beans are cooked, immediately transfer them to the ice bath to stop the cooking process and maintain their bright green color. Leave the beans in the bowl of ice water for a few minutes before removing them with tongs. From there, toss them with butter and lemon zest, put them in pasta, or use them as the base for everyone’s favorite side dish (OK, maybe not everyone’s). world): green bean casserole.

You can also freeze blanched green beans for future use. Once they are completely cooled, transfer them to a few layers of paper towels or a clean kitchen towel and pat them dry to remove any excess moisture. Once dry, place them on a plate covered with parchment paper or plate them and stick them in the freezer; spread them in a single layer to prevent the grains from sticking together. Once frozen, transfer the beans to an airtight container or freezer bag for permanent storage. Frozen vegetables like green beans are best eaten within three to six months. Although they are not dangerous to eat after this time, their quality will begin to deteriorate.