Blanching Green Beans
The goal is to cook the beans just enough to remove the harsh, raw edge while maintaining a distinct crunch. If you skip the ice bath, the residual heat will continue to cook the beans until they become dull and soft.
Control the temperature at every stage.
Have your ice bath prepared before the beans ever touch the boiling water. The transition between the heat and the cold must be immediate.
- Large stockpot
- Large mixing bowl
- Slotted spoon or spider strainer
- Colander
What goes in.
- 1 lbfresh green beans, ends trimmed
- 2 tbspkosher salt
- 2 qtwater
- 2 cupsice cubes
Stopping the carry-over cook
Moving the beans from boiling water directly into ice water arrests the cooking process instantly. This preserves the bright chlorophyll green and the crisp structure of the bean.
The method.
Prepare the ice bath
Fill a large mixing bowl halfway with cold water and add the ice. Set it right next to your stove.
Boil the water
Bring the 2 quarts of water to a rolling boil in your stockpot. Add the kosher salt; it should taste like seawater.
Submerge the beans
Carefully drop the trimmed beans into the water. Set a timer for 3 minutes.
Test for doneness
At 3 minutes, pull one bean out. It should be tender enough to bite through easily but still possess a firm, audible snap.
Shock
Use your spider or slotted spoon to move the beans directly from the pot to the ice bath. Stir them gently until they are completely cold to the touch.
Drain
Transfer the cooled beans to a colander and shake off all excess moisture. Lay them on a clean kitchen towel to air dry before serving or storing.
When it doesn't go to plan.
Do not crowd the pot; if you are cooking more than a pound, do it in batches to ensure the water stays at a boil.
The salt in the water is not just for seasoning; it helps keep the color vibrant.
If you plan to store them, pat them bone-dry; moisture trapped in a container will cause them to degrade faster.
The ones that keep coming up.
Can I blanch them ahead of time?
Yes, blanched beans hold well in the refrigerator for up to 3 days in an airtight container.
What if they turn olive green?
The beans were likely left in the hot water too long or the ice bath was not cold enough to stop the cooking.
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