Use a knife to stem larger quantities of beans. Divide the beans in to manageable batches. Arrange each batch on a cutting board with all the stems lined up. Hold the beans in place and use a large chef’s knife to carefully trim off all the stems at once.
Blanching is the process of boiling vegetables for a short time and then stopping the cooking process quickly with an ice bath. It’s a good way to preserve a vegetable’s color, flavor, and texture before storage, and especially before freezing.
Plunging the beans into the ice bath will immediately stop the cooking process.
Once the beans have drained, they are ready to be eaten, cooked any way you like, or stored in the refrigerator or freezer.
You can season steamed green beans with salt, pepper, lemon pepper, garlic powder, or any other herbs or spice you like. You can also use a portable metal steamer basket and cook the beans in a
To finish the beans, you can sprinkle them with some shredded cheese, such as mozzarella, parmesan, or cheddar. [13] X Research source You can also use canola or grapeseed oil in place of the olive oil. [14] X Research source
Vegetable casseroles Rice casseroles Lasagna Taco casseroles
Broccoli Cream of chicken Minestrone Beef and barley Cream of asparagus Mushroom stew
For washed and stemmed beans, wrap them in a sheet of paper towel before transferring them to the bag. This will absorb excess moisture and keep the beans from spoiling. [16] X Research source One effect of blanching is that it will help to extend the shelf life of your green beans, in part because it kills germs. Blanched green beans will last in the refrigerator for several days longer than unblanched beans.
It’s best to blanch beans before freezing, because this will help them retain their color, taste, and texture.
