Organic Cooking

How to Cook Green Beans Like a Pro



Master how to cook green beans and achieve the perfect texture and color every time. The simple blanch and shock method is the key to bright and crunchy …

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48 Comments

  1. No, I have to disagree. I am from the south and we generally cook our beans to a soft texture, which does taint the color a bit but the tendency is to cook them slowly in stock with bacon, garlic, and onion. I also "string" the beans, to remove that nasty growth stalk that goes down the entire veg, both sides, top to bottom. Otherwise you have that fibrous, indigestible stalk which is unpleasant. To say the least. The crunch might be nice in a cold salad, but for that, after removing the sting I cut them into very small pieces. You still get the crunchy texture but in manageable bites. Down here you can't pass off beans that aren't fully cooked. Sorry. It's a cultural thing I suppose.

  2. Jessica, I am only 19 years old. Anyway, I opened the container of green beans, washed them and ate them without cooking. I then realized I most likely missed something -.- thanks for this video

  3. I never understood USA's fascination with mushy, overcooked, and tasteless green beans sitting under a heat lamp for hours. It doesnt do the fruit justice. Crispy cooked, or even raw, is better

  4. Thank you for sharing this technique! I could use this method to cook green beans that I want to include in my vegetable spring rolls. I just didn’t want to cut them tiny and sauté them with meats because they always come out mushy and dull colored, too. That’s why.👍🏽👍🏽👍🏽This idea is definitely a big help for me. Thanks 🙏 again!

  5. I must say I don't think I've ever wanted green beans to be crunchy or cared what colour they are. The only good reason to cook them this way that I've seen is that 'overcooking' can cause some nutrient loss.

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