How To Blanch Green Beans

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Golden fork lifting blanched green beans from white bowl with striped napkin, demonstrating How To Blanch Green Beans technique

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In this post, I’ll walk you through exactly how to blanch green beans at home, step-by-step. I’m also sharing tips for freezing, storing, and using blanched beans in your everyday cooking. Trust me—once you try it, you’ll be hooked.

Prep Time5

Cook Time5

Cooling Time10

Total Time20

Course: Extras, Side Dish

Cuisine: American

Servings: servings

Calories: 35kcal

Author: Donya Mullins

Ingredients

1 pound green beans - washed and trimmed
1 tablespoon Kosher salt

Instructions

Bring a large pot of water to a boil, using about 1 tablespoon of salt per 4 quarts of water.
Add the green beans and cook for 2 to 3 minutes, depending on their thickness, until they are bright green and just tender.
Immediately transfer the green beans to a bowl of ice water to stop the cooking process. Let the beans sit in the ice water for a few minutes, then drain and pat dry with a clean kitchen towel or paper towels.
Use immediately in recipes, refrigerate for later, or freeze for long-term storage.

Notes

To Store:

Store blanched, cooled, and dried green beans in an airtight container or zip-top bag in the refrigerator for up to 3–4 days. Make sure they are completely dry to keep their crisp texture.

How To Freeze:

To freeze, blanch and cool green beans, then dry completely. Freeze in a single layer on a baking sheet until solid, then transfer to labeled freezer bags or containers. Use within 8–10 months for best quality.

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