Blanching green beans: it's so simple anyone can do it, and it's a basic technique all cooks should know. It's also the best way to cook green beans. Dress them up in many delicious ways and serve immediately, or chill and serve later. It's a quick weeknight side dish that works with just about any main dish. Make green beans simple or fancy with garnishes. If you've ever wondered how to cook green beans, this is it!
Cooking something briefly in boiling water is called blanching. It’s a restaurant trick used with vegetables to partially cook them for heating or finishing at a later time.
I shared this simple technique with a friend and her kids will now eat green beans! From simple weeknight sides to holiday dinners, blanching green beans is the best and easiest technique ever. And it works for many vegetables, not just green beans.
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Why You'll Like This Recipe
- Blanching green beans cooks them perfectly in 5 minutes and they stay bright green.
- Tender green beans, not gray, overcooked or soggy.
- Serve immediately or shock in ice water to serve later.
- Dress green beans to your hearts content! The options are practically limitless.
What else is blanching good for? Instead of serving raw carrots on your next vegetable party platter, blanch the carrots for 1-2 minutes. They are so much better! The same for broccoli florets and snap peas (1 minute blanch then shock in ice water).
Recipe Ingredients
- Green beans: Use fresh green beans. My favorite are the French variety labeled haricort vert or baby green beans because the are flavorful and tender, but get what looks best at your market. Bright green, crisp, no spots.
- Salt: Salt is key for blanching. Use kosher salt, 1 tablespoon per quart of water.
Chef's Note: Green beans vs string beans? They are one in the same, just a different name. Today they are mostly called green beans. Another name you might hear is pole beans. Green beans grow in bush and pole as they are climbing vines. There are lots of kinds of beans.
Substitutions and Variations
- There aren't any substitutions to this simple recipe, but lots of variations. If you are looking for fresh green beans recipes, the toppings, garnishes and dressing options make almost endless variations. See ideas at the end.
Recipe Instructions
To save time cleaning the green beans (snapping or chopping off the stem end), buy the ready-to-cook baby green beans widely available in produce sections.
- Fill a large pot ¾ full with cold water. You need a big pot and lots of water for successfully blanching green beans. Use a 5-6 quart pan.
- Add 1 tablespoon of kosher sea salt per quart of water. Just eye it when you add the water. It seems like a lot, but it's how the green beans are seasoned. It makes a big difference in taste, and you don't consume all of that salt. It seasons the beans then the water is tossed, so most is discarded.
- Add green beans and cook until tender. How long to boil green beans? I do mine 4-5 minutes. Taste test one and see if they are tender enough for you. Don't over cook them.
- How to season green beans? The salt in the blanching water gives them flavor. Taste and add any additional salt and a little fresh ground black pepper for a simple side dish, or use one of the garnish ideas.
To Serve Right Away
After blanching green beans, drain, dry and serve right away dressed however. you prefer. Green beans are so versatile. To speed the time to the table, be sure your green bean dressings or garnishes are done before cooking.
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To Serve Later
To serve later, set up an ice batch while the green beans are cooking. Fill a large bowl ½ full of ice and fill with cold water. Plunge the cooked beans immediately into the ice water after cooking (called shocking). Let them get very cold, then drain, dry well, and store in an airtight container for 4-5 days.
Serving Suggestions and Garnish Ideas
After blanching green beans, serve hot, room temperature, or cold.
If you want to dress them up, add a sprinkle of chopped fresh herbs, chopped nuts, citrus zest, or even pomegranate seeds. Crumbled bacon, toasty bread crumbs, vinaigrette, there are so many options! Ideas below.
- Simply dress with olive oil, salt and pepper, plus a little fresh chopped parsley or other herb.
- Add chopped nuts such as walnuts, pecans, pistachios or pine nuts for crunch and texture.
- Sprinkle with citrus zest for color and flavor.
- Use a “fancy” finishing oil, such as walnut, hazelnut, white truffle, lemon, rosemary or basil.
- Make a cool green bean, tomato and corn salad. This is great for warmer weather
- A more dressed up side dish, Green beans with shallots, pecans and pomegranate seeds.
- Top green beans with oven-roasted baby tomatoes (which you can make ahead in 20-25 minutes).
- Drizzle with store-bought or homemade Balsamic syrup
- Toss with sautéed mushrooms and a little toasted sesame oil and ginger for Asian flavor.
Recipe FAQs
How long you cook green beans depends on the size of the green beans, but in general, 4-5 minutes. You want them tender to the bite but not overcooked. Pick one out of the pot, run it briefly under cold water and eat it. Then you'll know.
The best way to season green beans starts with the cooking process: blanching. Use 1 tablespoon of kosher salt per quart of boiling water and use a big pot. Adding salt to the blanching water makes a big difference in how the green beans taste before you do any additional seasoning. And don't worry, most of that salt is discarded with the cooking water, you don't consume it.
Green beans, string beans, and snap beans are one in the same; different terms for the same delicious bean. They can also be called or labeled haricort vert, French beans. Another name you might hear is pole beans. Green beans grow in two ways: on bushes and on poles as they are climbing vines. There are lots of kinds of beans, more than 100 varieties.
More Fresh Green Bean Recipes
Try some of the fresh green bean recipes! Another recipe I love is this South-of-France salad called a Nicoise Salad, using fresh green beans.
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📖 Recipe
Blanching Green Beans
Ingredients
Blanching green beans
- 12 ounces fresh baby green beans aka haricot vert
- 3 tablespoons kosher salt
- Salt and pepper to season after cooking
Garnish options are endless!
- 1 tablespoon extra virgin olive oil
- 2-3 tablespoons chopped pecans, pistachios or pine nuts
- 1 tablespoon Balsamic syrup
- 2-3 tablespoons pomegranate seeds
- ½ tablespoon citrus zest
- 1 tablespoon fresh chopped herbs
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Instructions
- Fill a large pot (5-6 quarts ) ¾ full with cold water adding 1 tablespoon of kosher salt per quart of water. Bring to a full boil.
- Drop green beans into boiling water and cook for 3-5 minutes. Test one and see if it's tender enough for you. Don't over cook them. Ready a strainer or colander to drain cooked green beans. Dress as desired and serve while hot or plunge into a bowl of ice water to stop the cooking process. Drain and dry, store in an airtight container, and refrigerate up to 5 days.
Madonna/aka/Ms. Lemon says
Oh my gosh, I am working on a green bean story now. Yours looks so wonderful.