Blanched Green Beans
By America's Test KitchenPublished on August 22, 2007
Time
15 minutes
Yield
Serves 4 (Makes about 1 pound)
Ingredients
Before You Begin
To blanch, dress, and serve the beans without holding them first in the refrigerator, increase the blanching time to 5 to 6 minutes and don’t bother shocking them in ice water. Instead, quickly arrange the warm beans on a serving platter and top with the sauce you’ve prepared as the beans blanch.
Instructions
- Bring 2 1/2 quarts water to boil in large saucepan over high heat; add 1 teaspoon of salt and green beans, return to boil, and cook until beans are bright green and crisp-tender, 3 to 4 minutes. Meanwhile, fill large bowl with ice water. Drain beans in colander and transfer beans immediately to ice water. When beans no longer feel warm to touch, drain in colander again and dry thoroughly with paper towels. Transfer beans to gallon-sized zipper-lock bag, seal, and refrigerate until ready to use, up to 3 days.
Time
15 minutesYield
Serves 4 (Makes about 1 pound)Ingredients
Ingredients
Ingredients
Why This Recipe Works
For a green bean recipe that would require no last-minute preparation, we blanched the beans to ensure a crisp texture, then refrigerated them for up to three days. When the rest of our meal was ready, we could toss the beans in a hot skillet with a simple butter sauce just before serving.
Before You Begin
To blanch, dress, and serve the beans without holding them first in the refrigerator, increase the blanching time to 5 to 6 minutes and don’t bother shocking them in ice water. Instead, quickly arrange the warm beans on a serving platter and top with the sauce you’ve prepared as the beans blanch.
Instructions
- Bring 2 1/2 quarts water to boil in large saucepan over high heat; add 1 teaspoon of salt and green beans, return to boil, and cook until beans are bright green and crisp-tender, 3 to 4 minutes. Meanwhile, fill large bowl with ice water. Drain beans in colander and transfer beans immediately to ice water. When beans no longer feel warm to touch, drain in colander again and dry thoroughly with paper towels. Transfer beans to gallon-sized zipper-lock bag, seal, and refrigerate until ready to use, up to 3 days.
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