Green Beans
Cooking Methods
| Method | Temp | Time | Notes |
|---|---|---|---|
| Steamed | Steamer basket over boiling water, covered | 5–7 min (7–9 min frozen) | Start timing once steam fully surrounds the beans; check a bean at the low end so they don't go past tender-crisp. |
| Blanched | Boiling salted water, then ice bath | 2–3 min boil, ~5 min ice bath | Shocking in ice water stops the cooking and locks in the bright green color. |
| Sautéed | Medium-high heat, stovetop skillet | 8–10 min | Pat beans fully dry before they hit the hot oil so they sear instead of steam. |
| Roasted | 425°F (220°C) | 14–16 min | Dry thoroughly and use a single uncrowded layer, or they'll steam instead of caramelize. |
Doneness is about color and bite more than the clock — pull beans as soon as they turn bright green and tender-crisp, since even a minute or two past that turns them drab and soft.
Recipes
- Roasted Green BeansLove and Lemons
- How to Steam Fresh Green BeansBudget Bytes
- Sautéed Green Beans with GarlicRecipeTin Eats
- Sautéed Green Beans with Garlic and HerbsAmerica's Test Kitchen
- French String Beans with ShallotsOnce Upon a Chef