How to Blanch Green Beans

5 from 1 vote

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Learn this quick and easy way to Blanch Green Beans to ensure the best color, texture, and taste of the green bean every time.

Blanching green beans is a simple cooking method that creates a crisp and tender green bean. Blanching is also how you prep your green beans that you are going to freeze.

green beans in water in pot on cooktop
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How to Blanch Green Beans

Blanching is a cooking method often referred to as “blanch and shock.” First you boil water, then place the green beans in for a couple of minutes, and finally move the green beans to a bowl of ice water to “shock” or stop the cooking process. 

Before you begin blanching you will want to wash and trim your green beans. I rinse mine in a colander under cold water and then shake to dry. As for trimming, you (or your kids) can snap off the hard ends by hand or you can cut them with a knife. 

It is such a simple method but it makes a huge difference in the overall quality and taste of the green bean. 

What is the purpose of blanching?

There a several reasons for blanching. When you blanch a vegetable if brightens the color. This is especially good for green vegetables like broccoli or green beans. Blanching removes any bitter taste from vegetables. Blanching also affects the texture. When you blanch green beans you end up with a very crisp and tender bean. The blanch method is a tool used to preserve the nutrients in preparation for freezing vegetables. 

Frequently Asked Questions:

Do you salt water when blanching vegetables?

I salt the water when blanching green beans because it improves the taste and also helps the green beans maintain their color.

How long do you blanch green beans?

Once the water is boiling you will only blanch the green beans for 2-3 minutes depending on their size.

How to look for the best green beans?

When buying green beans you want to find firm, bright green beans that snap. Avoid any limp or discolored beans.

How do I freeze green beans?

Once you have blanched your green beans, arrange the beans on a sheet pan lined with parchment paper and place in the freezer. Once they are frozen, you can put the green beans in an airtight bag and enjoy them throughout the year. 

snapped green beans in strainer

More green bean recipes:

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green beans in water in pot on cooktop
5 from 1 vote

How to Blanch Green Beans

Blanching green beans is how you prepare them for going into the freezer! This is a great thing to know and makes preserving a small amount of green beans possible. 
Prep: 15 minutes
Cook: 1 minute
Total: 13 minutes
Servings: 4

Ingredients 

  • As many green beans as you have to preserve,, it can be a large or small amount
  • A pot of water
  • A large bowl of ice water

Instructions 

  • Prepare your green beans by washing them, breaking off the stem ends, and snapping them into bite sized pieces. 
  • Bring a pot, half filled with water, to a boil. You can add 1/2 teaspoon of salt to the water if you’d like.
  • While the water is boiling, add in some green beans, working in batches if needed, as to not over fill the pot. 
  • Bring the water back to a boil and boil the green beans for 1 minute. 
  • Use a slotted spoon to remove the green beans from the boiling water and place them in the bowl of ice water to stop the cooking process. 
  • Repeat the boiling and ice water bath process as needed to use all of your green beans. 
  • Your green beans are now blanched and you can put them in freezer safe containers and freeze or use them in recipes that call for blanched fresh green beans. 

Notes

  • This recipe is ideal for getting small amount of green beans into the freezer. If my garden hasn’t produced enough to can a bunch, I’ll just put little batches in the freezer as I have extras. It’s so nice to have fresh (frozen) beans in the winter!

Nutrition

Serving: 1/2 cup green beans, Calories: 16kcal, Carbohydrates: 3.5g, Protein: 0.9g, Fiber: 0.9g, Sugar: 1.6g
Like this recipe? Rate and comment below!

Blanching green beans is an easy process that really changes the outcome of your vegetable. If you want your green beans to be crisp, tender, bright in color, and tasty-try blanching.



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