Blanched Green Beans

Blanched Green Beans

Bright green beans stay crisp-tender with a quick boil and an ice bath.

Total 15 min Makes 4 servings Calories 31/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover

Blanching keeps green beans vivid and snappy while removing the raw bite, making them ready for salads, sides, or a quick sauté with butter and garlic. The ice bath afterward locks in color and stops the cooking instantly, so the beans hold their crunch instead of turning drab and soft.

Ingredients

  • 1 pound green beans, trimmed
  • 2 quarts water
  • 1 tablespoon salt, for the blanching water
  • 4 cups ice water, for the ice bath

Method

  1. Trim the stem ends off the green beans and rinse them under cold water.

  2. Fill a 6-quart saucepan with the water, add the salt, and bring to a rolling boil over high heat.

  3. While the water heats, fill a large bowl with ice and water to create an ice bath.

  4. Add the green beans to the boiling water and cook until bright green and crisp-tender.

  5. Using a slotted spoon or strainer, transfer the beans immediately into the ice bath to stop the cooking.

  6. Let the beans sit in the ice bath until completely cooled, about 3 minutes.

  7. Drain the beans well and pat dry with a clean towel before serving or storing.

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    Blanched Green Beans

    Blanching keeps green beans vivid and snappy while removing the raw bite, making them ready for salads, sides, or a quick sauté with butter and garlic. The ice bath afterward locks in color and stops the cooking instantly, so the beans hold their crunch instead of turning drab and soft.

    15 min 4 servings 31 cal

    Ingredients

    • 1 pound green beans, trimmed
    • 2 quarts water
    • 1 tablespoon salt, for the blanching water
    • 4 cups ice water, for the ice bath

    Method

    1. 1

      Trim the stem ends off the green beans and rinse them under cold water.

    2. 2

      Fill a 6-quart saucepan with the water, add the salt, and bring to a rolling boil over high heat.

    3. 3

      While the water heats, fill a large bowl with ice and water to create an ice bath.

    4. 4

      Add the green beans to the boiling water and cook until bright green and crisp-tender.

    5. 5

      Using a slotted spoon or strainer, transfer the beans immediately into the ice bath to stop the cooking.

    6. 6

      Let the beans sit in the ice bath until completely cooled, about 3 minutes.

    7. 7

      Drain the beans well and pat dry with a clean towel before serving or storing.