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Patty Catalano
Patty CatalanoFood Editor at The Kitchn
The only subject that has ever held my attention has been food, because there’s no end to what you can taste, smell, learn, and cook. I patchworked my way to recipe development and food writing by earning degrees in Family & Consumer Sciences (you may have known it as Home Ec) and Food, Nutrition, and Culinary Science, and working anywhere that would take me: university food services, local bakeries, and the set of Good Eats on Food Network. Early on, I asked my mom how she knew what a cookbook recipe (with no pictures) would look and taste like. While my mom was there to teach me, I realized that not everyone has someone to turn to for trusted cooking guidance. I try every day to be that person for The Kitchn’s readers by sharing smart recipes they can feel proud to serve. Recipe development is the most fun job I can imagine, but it also comes with a lot of dirty dishes and hours spent in the grocery store. I’ve found that I actually really love grocery shopping — especially at Costco and Aldi — and it brings me such joy to share my finds with The Kitchn readers.
updated Apr 19, 2024
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Make this simple recipe your go-to side dish any night of the week.
Serves4Prep5 minutesCook2 minutes to 3 minutesJump to Recipe
Jump to Recipe
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Green beans are the little black dress of the vegetable drawer. With fresh green color and a crisp snap, you can dress them up with garlic-Parmesan bread crumbs (perfect for Thanksgiving!) or keep it simple and serve warm with lemon slices or chilled with ranch dressing.
This is my foolproof method for cooking fresh green beans perfectly every time. Fresh green beans are so flavorful, they need little more than a quick dunk in boiling water before they’re ready to serve. But if you sauté them in some oil and garlic for just a couple of minutes, they take on a ton more flavor.
Why You’ll Love It
- The only recipe you’ll ever need for green beans. Use this recipe for versatile and recipe-ready green beans you can add to classic casseroles, chopped salads, or serve warm from the skillet.
- You’ll never end up with sad, limp green beans. This recipe shows exactly how to cook green beans, so they have a vibrant green color and crisp tender texture.
Key Ingredients in Cooked Fresh Green Beans
- Green beans: Choose beans that are green and firm, with no yellow or brown spots or blemishes.
- Kosher salt: Adding kosher salt to the pot of boiling water seasons the green beans as they cook.
How to Make Cooked Fresh Green Beans
- Boil water and prepare an ice bath. Cook the green beans in a large pot of boiling water so that the water temperature recovers quickly after adding the beans. Fill a bowl with equal parts ice and water, and have it standing by.
- Cook green beans. Blanch, or cook quickly in boiling water, for 2 to 3 minutes. The green beans will brighten in color and have a crisp-tender texture.
- Chill green beans. Immediately transfer with tongs or a long-handled spider from the boiling water to the ice bath to shock the beans and halt the cooking process.
- Sauté with seasonings (optional). Serve blanched green beans warm by sautéing with garlic or dried red pepper flakes.
Helpful Swaps
- Serve cold. Chilled, cooked green beans are perfect for serving in salads, grain bowls, or adding to recipes.
- Serve hot. You can also serve them warm as a side dish with just a few flavor boosters like lemon, garlic, or red pepper flakes.
- Freeze for later. Blanching is an essential step for freezing green beans, because it stops the enzyme action that causes flavor, texture, and color deterioration.
Storage and Make-Ahead Tips
- Make ahead: Blanch and chill the green beans up to 2 days before serving.
- Refrigerate leftovers: Store cooked green beans in the refrigerator for up to 4 days.
- Freeze for longer storage. Freeze in a single layer on a parchment-lined baking sheet, then transfer to a freezer bag and freeze for up to 3 months.
Ways to Serve Fresh Green Beans
- Green Bean Casserole
- Green Bean Salad with Farro and Crispy Shallots
- Vegetable Soup
- Crispy Honey-Garlic Beef Stir-Fry
How to Cook Fresh Green Beans Recipe
Make this simple recipe your go-to side dish any night of the week.
Prep time 5 minutes
Cook time 2 minutes to 3 minutes
Serves 4
Nutritional Info
Ingredients
- 1 pound
green beans
Kosher salt
Optional for serving:
freshly ground black pepper, lemon slices, 2 cloves garlic, olive oil, red pepper flakes
Instructions
Bring a large pot of heavily salted water to a boil over high heat. Meanwhile, trim the stem end from 1 pound green beans. Prepare an ice bath by filling a large bowl halfway with ice and cold water. Line a baking sheet with a double layer of paper towels or a kitchen towel.
Add the green beans to the boiling water and cook until bright green and crisp-tender, 2 to 3 minutes. Drain and transfer immediately to the ice water to stop the cooking. Let sit until cooled, 1 to 2 minutes.
Drain and remove any remaining ice cubes. Transfer to the baking sheet in a single layer to dry.
To serve chilled:
Top the green beans with kosher salt, black pepper, and lemon slices if desired.
To serve warm:
Mince 2 garlic cloves. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add the garlic and/or red pepper flakes and cook until fragrant, about 30 seconds. Add the green beans and cook until coated and warmed through, 1 to 2 minutes. Taste and season with kosher salt and black pepper as needed.
Recipe Notes
Make ahead: The green beans can be blanched and chilled up to 2 days ahead before serving.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze in a single layer on a parchment-lined baking sheet. Once frozen, transfer the beans to a freezer bag and freeze for up to 3 months.
A version of this recipe was first published in November 2018 by Meghan Splawn.
Filed in:
Side Dish
Vegetables
vegetarian
Gluten-Free
vegan
Make Ahead
