John Myers
How to properly blanch green beans
Like almost any vegetable, you can also blanch beans. This way the beans keep their color and their bite.
- You must prepare fresh beans for blanching. But that’s not a lot of work. Clean the beans thoroughly, then cut off the top and stem with a sharp knife. If the beans are very long, you can also cut them into pieces.
- Boil enough water in a saucepan and add the beans to the boiling water.
- The blanching time varies when blanching the different types of vegetables. Beans should sit in the boiling water for about three minutes before removing them.
- After the three minutes, remove the beans from the boiling water with a slotted spoon and immediately place them in a bowl or other container of ice water. Rinsing with cold water interrupts the cooking process and the vegetables stay crisp and firm to the bite.
- When the beans are completely cool, drain the vegetables in a colander. This can also be done in a pot. Then pat the beans dry with some kitchen paper. You can then either freeze the beans or process them further.
- Tip: If you have very salty bacon you want to wrap the beans in as princess beans, it’s worth blanching the beans before frying. This way you don’t have to fry the bacon for so long. Otherwise, the bacon releases too much salt when frying.
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