Serve them just like that, or dress them up more with toasted almonds or pine nuts, grated Parmesan cheese, red pepper flakes, or fresh herbs like basil, parsley, or thyme. Then, I toss the blanched beans with olive oil, lemon juice and zest, garlic, and salt to pep up their flavor. In the summer and early fall, when fresh green beans are at their best, I often serve them on their own as a side dish. That’s it! The string beans are ready to eat. Let them chill for at least 15 seconds you want them to cool completely.įinally, drain the beans, and spread them on a kitchen towel or paper towels to dry. Boil the green beans: Add the green beans to the boiling water and cook until crisp, tender and al dente (5 minutes). Then, line a sheet pan with paper towels (or a clean kitchen towel) and set both aside. Prepare the ice bath: Fill a large bowl with ice and water. Then, chill! Immediately transfer the blanched beans to the bowl of ice water to stop the cooking process. Bring the water to a boil over medium-high heat. Cook for 2 minutes, until crisp-tender and vibrant green. When the water is boiling, drop the trimmed beans into the pot. While you work, bring a large pot of salted water to a boil. Rinse them in a colander under cool running water, and snap off the stems. My method for how to cook green beans is super simple! Here’s how it goes:įirst, wash and trim the beans. They include ideas for Thanksgiving, summer picnics, and dinners all year round. Heck, they even make a great green bean casserole!īelow, you’ll find a step-by-step guide to how to cook fresh green beans, as well as my favorite green bean recipes. They’re perfect for serving as a side dish or adding to salads and sandwiches. It’s quick and easy, and it yields beans that are vibrant, crisp-tender, and not at all mushy. If you ask me, everyone should learn this method for how to cook green beans. Nearly all of my fresh green bean recipes begin with blanching the beans.
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