How to Perfectly Blanch Green Beans

Ever wondered how restaurants serve those stunningly vibrant green beans? What’s their secret? The answer is simpler than you might think, and you can easily replicate it at home.

The Blanch and Shock Technique

Green veggies owe their bright color to chlorophyll, the plant pigment. According to Harold McGee in *On Food and Cooking*, when you place raw vegetables in boiling water, the heat causes the cells to expand. This releases trapped gases, allowing the chlorophyll’s bright green hue to shine through.

Blanching and shocking is not only a fun science trick—it’s also a fantastic method for prepping and preserving vegetables. Used widely in professional kitchens, it allows chefs to cook vegetables ahead of time and quickly finish them when ordered. You can easily use this technique at home too!

If you’ve got a garden or a fridge overflowing with green beans, blanch and shock them for storage. After cooling and drying, place them in a freezer-safe container to keep for up to six months. This way, you'll always have fresh, vibrant beans ready to go for any dish.

What You Need Before You Start:

• Don’t walk away from your beans. They only need a short (just a few minutes) time in the boiling water before they need to come out of the pot. 
  
• Prepare your bowl of ice water for shocking while your beans are boiling. Or if you’d like, get it ready before you start cooking. Because like a good boy scout, it’s good to be prepared.
  
• Don’t waste any time moving your beans from the boiling water to the cold water. Submerging them quickly in ice water stops the cooking process, locking in that perfect crispness and green hue.

What You'll Need

Green Beans - Choose beans that are firm and bright green, free from soft spots or mold. They should snap easily when bent.

Water - Give your beans a good rinse under cool, running water to clean them. A colander works great for this task.

Large Pot - Choose a pot big enough to hold both your green beans and enough water to fully submerge them. If you're making a large batch, go with your biggest pot. For 12 ounces of beans, a medium-sized pot should do the trick. Just make sure the beans have room to move around and cook evenly.

Kosher Salt - Just like pasta water, you can season your blanching water with salt. A good guideline is 2 tablespoons per quart of water, but feel free to adjust to your taste.

Ice Water Bowl - Use a bowl large enough to hold both ice and water, plus your green beans, for the shock process.

Tongs - Long tongs are your best friend for safely transferring your green beans from the hot pot to the ice bath.

Steps to Blanch and Shock Green Beans

Step 1: Rinse the green beans thoroughly in a colander under cool, running water.

Step 2: Fill a pot with water and bring it to a rolling boil over high heat.

Step 3: Stir in about 2 tablespoons of salt for every quart of water and mix well.

Step 4: Add the green beans to the boiling water, give them a stir, and cook for about 2 to 3 minutes until they’re crisp-tender.

Step 5: Prepare a large bowl with ice and water for the shock process.

Step 6: Using tongs, transfer the green beans into the ice water, making sure they’re fully submerged to cool down quickly.

Step 7: Once cooled, remove the beans and gently pat them dry with clean towels. You can now use them in your recipe or store them in freezer bags. Freeze for up to 3 months.