How to Blanch Green Beans Without Making Them Mushy

You’ve just read in a recipe that you need to “blanch the green beans”, and you are not sure what does it actually means? How long should you cook them? Here’s a complete guide on how to blanch green beans the right way, so they stay bright green, crisp, and full of flavor.

Why Blanch Green Beans?

Most recipes that use green beans call for blanching them first. But what does that really mean, and why is it so important?

To blanch vegetables means briefly boiling them in water, then immediately plunging them into ice water to stop the cooking. It’s a simple technique that can be used for all kinds of vegetables (green beans, broccoli, peas, cauliflower, or even leeks). And there are a few good reasons to do it:

• To preserve the color. For green vegetables especially, the heat sets the chlorophyll which helps keeping their beautiful, vibrant green. The ice water bath then stops the cooking and prevents them from turning dull and grayish.
• For the texture. Blanching partially help the beans stay crunchy. It’s ideal for salads or quick pan-searing afterward.
• To prep for freezing. In fact, you it’s not recommended to just freeze raw green beans, you have to blanch them first to keep them crunchy, bright, and more nutritious once thawed.

Pro tip: You might ask me, why not just steam them instead? Steaming is gentler but doesn’t stop the cooking right away. With blanching, you have much better control over the texture.

Step-by-step Guide to Blanching Green Beans

I’ll be honest, I used to skip blanching my green beans out of pure laziness (yep, guilty!). But once I realized how quick it is and how much better the beans turn out, I never skipped it again. Here’s exactly how to do it so they stay bright green and perfectly crisp:

Step 1: Prep the beans

Choose fresh, firm, and bright green beans, they’ll give you the best texture. (Frozen beans are already blanched, so you can skip this step if that’s what you’re using.)

Rinse them under cold water, then trim the ends. Bring a large pot of salted water to a boil (about 1 tablespoon of salt for every 2 liters / 8 cups of water). While it heats, prepare a large bowl of ice water, add a bit of salt here too, if you can. This will stop the cooking later and help lock in the green color.

Step 2: Cook in Boiling Water

Once the water is boiling, add the green beans. Cook them for 3 to 5 minutes, depending on their size. They should turn a bright, vibrant green while staying slightly firm to the bite.

Step 3: The Ice Bath (a.k.a. the thermal shock)

Drain the beans (or lift them out with a slotted spoon) and quickly rinse them under cold running water first, this keeps the ice from melting too fast. Then immediately plunge them into your bowl of ice water.

Let them cool for 1 to 2 minutes to completely stop the cooking and set that fresh green color. Finally, drain well and pat dry with a clean kitchen towel or paper towels.

Common Mistakes to Avoid

Blanching green beans is super easy as you just read, but there are still a few common mistakes that can ruin the color or texture. Here’s how to avoid them:

• Don’t overcrowd the pot. If you add too many beans at once, the water temperature drops and they’ll cook unevenly. For a large pot, I never go over 1 lb (about 500 g) of beans per batch.
• Don’t overcook them. Beyond 5 minutes and they might lose their nice color and turn soft. Taste one after 3 to 4 minutes, it should be hot through, tender, yet still slightly crisp.
• Never skip the ice bath. That’s what locks in the color and stops the cooking instantly. If you don’t have ice on hand, at least rinse them under the coldest water you can.

What to Do After Blanching

Once your green beans are blanched, you can freeze them, cook them further, or even serve them cold in a salad. Here are a few ideas:

Freezing Blanched Green Beans

After blanching them, make sure to dry them really well on a clean kitchen towel or paper towels first. If they are still humid, the moisture can cause ice crystals to form and make the beans soggy once thawed.

Then store the green beans in airtight containers or freezer bags. They’ll keep for up to 3 months. When you’re ready to use them, no need to thaw, just toss them straight into boiling water or sauté them in a skillet.

Cooking After Blanching

Otherwise, you can use them right away. Here are some of my favorite ways to use green beans:

Recipe Card

How to Blanch Green Beans?

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Blanching green beans is the best way to keep them vibrant green and perfectly crisp. It’s very quick and ideal for salads, sautéing or freezing.

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Side dish

Cuisine French

Servings 4

Calories 39 kcal

Print Recipe

• Rinse the green beans and trim the ends.

• Bring the salted water to a boil. Add the green beans and cook them for 3–5 minutes until they are bright green but still firm.

• Drain, rinse briefly under cold water, then plunge immediately into the ice water for 1–2 minutes.

• Drain well and dry thoroughly on a clean towel or paper towel.

• Use in a salad or sauté for a few minutes with a little butter or olive oil.

Storage: Blanched green beans keep for 3–4 days in an airtight container in the fridge.
Freezing: Freeze once well dried; they keep for up to 3 months. Reheat from frozen by sautéing or dipping in boiling water for 1 minute.

Calories: 39kcal | Carbohydrates: 9g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 589mg | Potassium: 264mg | Fiber: 3g | Sugar: 4g | Vitamin A: 863IU | Vitamin C: 15mg | Calcium: 47mg | Iron: 1mg

FAQ – All About Blanching Green Beans