Blanched Green Beans
Easy blanched fresh green beans make a great side dish when topped with olive oil and lemon. Or make them when meal prepping to add them to your favorite recipes.
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Large mixing bowl
extra-virgin olive oil
juice and zest
Add salt and 4 quarts of water to a large pot. Bring to a boil. While the water is coming to a boil, add ice and water to a large mixing bowl.
Drop the green beans into the boiling water and cook for 2 to 3 minute until they are tender but still crisp.
Immediately remove the beans and plunge into the ice water long enough to cool completely, 15 to 30 seconds.
Drain the green beans in a colander. Use in any recipe that calls for blanched green beans.
Optional Serving Suggestion
To serve a green bean salad, toss the blanched green beans with the olive oil, garlic, lemon juice, lemon zest, salt and pepper.
Store beans in a tightly sealed container for 3 to 5 days in the refrigerator.
Place the green beans in a freezer bag. Seal and store in the freezer for up to 8 months. Use as you would any store-bought frozen green bean.
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