The Basics: How To Blanch Green Beans


Cooking Essentials

The Technique

How To Blanch Green Beans

Blanching is a technique where by food is cooked for a small amount of time. The procedure is generally used when either a second cooking method will be implemented or if the food is to be stored for longer periods of time in the freezer. The purpose of blanching, which is usually applied to fruits & vegetables, is to help maintain quality over time. Cooking green beans for a short amount of time retains nutrients & brings out their rich, vibrant color. You’ll also reap the benefits nutritionally when the cook time is fast. Once the green beans have been snapped, place them in a colander & rinse them well under cool water. The beans will then be ready to be blanched in boiling water.

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How To Blanch Green Beans

In order to prepare green beans for the procedure, rinse them first under cool water, then snap them by removing the stem end. This can be accomplished one by one or quickly with a chef knife. If left uncut, use them to prepare Lemon-Thyme Green Beans. Conversely, 1-pound of green beens may be sliced into 1 1/2-inch pieces before the cooking process begins. Once the vegetables have been blanched, they may be refrigerated until you’re ready to finish them for side dishes such as Lemon-Dill Green Beans & Butter Pecan Green Beans. The blanching process can be executed several hours in advance to save valuable preparation time close to the dinner hour.

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.


No. 1

For 1-pound of prepped green beans, fill a 3-quart saucepan with water halfway up the sides. Add 1/2 teaspoon of kosher salt. Bring the pot of water to a boil over High heat. 


No. 2

Add the green beans & start your timer. Anywhere from three to five minutes is a standard time to blanch them. The point to consider is that green beans will generally be cooked again according to specific recipe instructions so if you prefer a crisper texture & snap, blanch them for less time. Meanwhile, fill a very large bowl with ice & water. If a larger amount of the vegetables are to be blanched, use a Dutch oven or large pot & increase the salt accordingly. 


No. 3

When the alarm sounds, drain the green beans in a colander in the sink. 


No. 4

Quickly transfer the hot green beans to the ice water bath using a pair of tongs. Allow them to stand about 5 minutes or until they are ice cold to be certain the beans have stopped cooking. If the ice melts & the beans are still warm, add additional cubes to the water. Drain the green beans well in a colander once again. Vigorously toss them to release as much water from them as possible. 

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