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Here’s how to cook green beans very simply so that they are crisp, vibrant, and delicious!
We all know that one of the great pleasures of the bounty of summer is that it tastes so good you don’t need, or want, to do much beyond getting it to the table. But as with writing, and perhaps as with anything, restraint in cooking has its challenges. Restraint requires attention to detail so that cooking times and seasonings make green beans taste even more like green beans.
Green beans, also known as string beans or haricots verts, are one of my all-time favorite veggies both to cook and to eat. I love them as a healthy side dish for weeknight dinners as much as I’d do for a celebration or holiday meal. For the best green beans recipe I know–and the simplest–mastering the cooking process is essential to achieving tender green beans with crisp integrity. One of the easiest and most flavorful methods is my special hack for perfect beans every time. Never overcook beans again! My method involves boiling salted water, then allowing the beans to cook in the residual heat until perfectly crisp-tender. This technique preserves their vibrant color and natural flavor while requiring minimal effort. My favorite is soon to be your new favorite too!
Choosing the Best Green Beans
Start with fresh green beans for the best green beans experience. Look for vibrant green color, firm texture, and a smooth surface without blemishes. Haricot verts or thin snap beans tend to cook faster and have a more delicate flavor, while bush beans are larger and a bit more fibrous. Regardless of the variety you choose, fresh green beans will deliver a tender yet crisp texture perfect for sautéing, steaming, or roasting in your favorite way.
Preparing Green Beans for Cooking
Wash the fresh green beans thoroughly under cold water. Trim the pointy end and, if desired, remove any strings along the sides with a sharp knife or vegetable peeler, especially for string beans.
Often I see white green beans (?!) alongside green beans at the farmer’s maket. These wax beans can be sweet and delicious. I like to cook both together for a unique look and delicious twist.
The Best Green Beans Cooking Process
Boiling in salted water! This method emphasizes simplicity and flavor. Fill a large skillet or pot with water—enough to submerge your amount of green beans—and heat it over medium-high heat until it reaches a rolling boil. Add a generous pinch of salt (table salt, kosher salt, or sea salt) to the boiling water; this enhances the beans’ natural flavor. You want the water to be salted enough to taste slightly salty, similar to the sea—this seasoning step is crucial for developing flavor from the inside out.
Once the water is boiling and salted, add the trimmed green beans. Let the water return to a boil, then turn off the heat. The residual heat in the water is sufficient to gently cook the green beans, so avoid turning the heat back on. Cover the pan with a lid or foil to trap the heat; the beans will cook in the residual warmth for just about 3 to 5 minutes, depending on their size and thickness. The goal is to achieve tender green beans with a crisp tender texture—no mushiness here.
Check for doneness by tasting a bean or poking one with a knife tip. If perfectly cooked, they should have a vibrant green color and a slight snap when bitten into. Use a slotted spoon to transfer the beans from the water to a bowl of ice water to stop the cooking process and preserve that bright color and crisp texture. This step, known as an ice bath, may seem like a pain but it really does ensure the green beans stay crisp and vibrant.
Serving Ideas and Variations
Once cooled, drain the green beans and pat them dry with paper towels. You can crunch on these plain for a healthy snack or healthy side dish, or elevate their flavor with simple seasonings, like so:
Toss the green beans in a little bit of olive oil, minced dried or fresh herbs like parsley or mint, fresh garlic or garlic powder, a squeeze of lemon juice, salt, and black pepper. A sprinkle of grated parmesan cheese adds an umami-rich layer, while toasted sesame seeds or pine nuts offer a crunchy texture and nutty flavor. We use a pinch of my Garlic Mint Salt blend available in my shop here and it is perfect. And SO easy!
Next level ideas:
Make a pomegranate vinaigrette and quick-marinated onions for my Pomegranate Green Beans recipe. Or stew them with tomato and juicy pieces of beef for the traditional Lebanese Green Beans stew dish, lubieh.
Sauté the green beans in a hot pan with a splash of sesame oil and add sautéed white onions, chopped red bell peppers, and red onion thin strips. A splash of soy sauce or balsamic vinegar introduce an Asian or sweet tang to the green beans. For those who love spice, red pepper flakes create a delicious side dish full of flavor.
Another popular way: Green Bean Almondine: sauté the cooked green beans briefly with butter, minced garlic, and toasted sliced almonds. Finish with a squeeze of lemon juice for freshness, or toss them in a dash of white wine vinegar for a slightly tart note.
Storage Tips for Leftover Green Beans
If you have leftovers, store them in an airtight container in the refrigerator for up to 5 days. Eat them cold, or to reheat, gently warm them in a skillet with a bit of butter or olive oil on medium heat, or microwave briefly until heated through. For maximum freshness, avoid leaving green beans at room temperature longer than an hour; they will retain their vibrant color and crispness in the fridge and can be enjoyed as part of a healthy side dish again later in the week.
Green Beans Recipe
Ingredients
- 1 pound green beans
- 1 tablespoon salt, kosher, sea salt, or table salt
Instructions
- Wash and trim the green beans but cutting the stem ends off with a knife or scissors.
- Bring a large pot of water to a boil over high heat. Add thesalt and heat to dissolve. Turn off the heat.
- Add the beans to the pot and allow them to cook in the residual heat of the water for 3-4 minutes, or until they are tender but still crisp.
- Fill a large bowl with ice and cold water. Drain the beans and transfer them to the ice bath to stop the cooking and keep them bright green. Once cold, remove the beans from the water and pat them dry. Proceed with seasoning them (see all of the notes in my post!).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Maureen! Thanks for the link to our site. Your photos are lovely – the one with the apricots on the patterned plate is especially pretty. We look forward to trying out some of your recipes! Thanks for the support – keep cooking! Cheers, Karlin & Jason
Tell your sister Peggy too keep making her specialty. I for one love this dish when my friend Em makes it.
Also, tell Peggy I remember her in my second grade class at View. She was the leader of that class back then!
I make “rooz & yuknee” with leftover chicken or turkey and use frozen peas — one of my nieces uses ground beef!! With the cinnamon and allspice, you can’t go wrong.
Your musings are wonderful as are the photos!! Pam Ogle loves your site!!
Say hi to your mom for me — I knew your daddy when we were little kids growing up in south Lansing –
How beautiful, thank you so much! My mom says hello to you too.