How to Blanch Green Beans

How to Blanch Green Beans

Learn how to blanch green beans so they are deliciously tender-crisp every single time. Then you can sauté them for dinner, add them to salads, or just snack on them throughout the day.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 5

cooling time 10

Total Time 20

Servings servings

Calories 35kcal

Author Meggan Hill

Ingredients

1 pound green beans washed and trimmed (see note 1)

US Customary - Metric

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.

Video

Notes

Trimming: Remove the stem ends with a knife or kitchen scissors. If your beans have them, remove any tough strings that run along the length of the beans. There’s no need to trim off the tails. Some love their green beans “frenched,” or sliced lengthwise down the middle.
Buying: A green bean at its best should have vivid green color, a firm texture, and make an unmistakable “snap” when broken. Avoid any limp beans with rusty brown spots or slimy, darkened stems.
Storing: Green beans should be stored in an open bag in the refrigerator. Unwashed, untrimmed green beans will last about 1 week.
Yield: 1 pound of blanched green beans feeds about 4 people.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition