A foolproof recipe for blanching green beans!
- 1 pound green beans
- Kosher salt
- Bring a large pot of water to a boil.
- Meanwhile, wash green beans then trim off stem end using a sharp knife or kitchen shears. Prepare an ice water bath in a large bowl.
- Heavily season water with kosher salt (at least a tablespoon.) Drop green beans into boiling water and cook until crisp-tender and vibrant in color, 3–5 minutes.
- Using a slotted spoon or spider, immediately transfer green beans to ice water bath and let cool completely.
Buying: When buying green beans, make sure they are free of any dark spots, and are dry and crisp, not slimy or flimsy.
Storage: Store blanched green beans in an airtight container in the refrigerator for up to 4 days.
Freezing: For longer storage, freeze blanched green beans by arranging them in an even layer on a parchment-lined baking sheet. Freeze green beans until solid then transfer to a resealable zipper-lock bag and store in the freezer for up to 9 months.
- Serving Size: 4 ounces
- Calories: 35
- Sugar: 4g
- Sodium: 15mg
- Fat: 1g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: how to blanch green beans, how long to blanch green beans, blanching green beans, blanch green beans