How to Blanch Green Beans

Level up your cooking skill by learning how to blanch green beans. They cook quickly, are naturally tasty, and are pleasantly crisp when blanched. Season them with salt and pepper, and you'll have a deliciously healthy side dish in no time.

Course Side

Cuisine Southern

Diet Gluten Free

Prep Time 5

Cook Time 5

Servings

Calories 23kcal

Author Imma

Ingredients

1 pound (450g) green beans, washed and trimmed
4 quarts (3.75l) boiling water
3-4 tablespoons salt
Ice cubes
Cold water

Instructions

Place the green beans in a colander and rinse under running water, then give a shake to dry.
Trim the ends easily by individually snapping off the non-edible ends or cutting off the tips of three or more green beans at the same time using a knife or kitchen scissors. Remove tough strings at the sides of the beans (if they have them).
Pour about four quarts of water into a large pot. The pot should hold enough water to cover the green beans without boiling over.
Calculate the amount of salt (1 tablespoon per quart) and stir it into the water.
While your water is coming to a boil, put ice cubes and water in a large bowl so you can put the beans in as soon as they come out of the boiling water.
Add the green beans to the boiling water for 3-5 minutes until it's tender-crisp and the color is bright green.
When the desired color and texture are achieved, remove them immediately from boiling water and transfer them to the ice bath.
Once the beans cool, drain them completely, and they are ready to use.

Notes

Keep an eye on the pot! Keep the green beans from cooking completely. Once the color becomes brighter, remove it immediately from the heat.
Always trim and snap stem ends. Remove any tough strings for a more enjoyable experience.
Wash with cold water and shake them dry.
Boil the salted water first before adding green beans. This avoids overcooking and the beans from tenderizing before giving bright green color.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition