Content

• Steps
• Method 1 of 4: Freezing Green Beans
• Method 2 of 4: Bake the Green Beans
• Method 3 of 4: Cooking Green Bean Saute
• Method 4 of 4: Fried Green Beans
• Tips
• What do you need

Fresh green beans are sold for a short period in summer by summer residents and farm shops. If your family loves the taste of fresh summer vegetables, you can stock your green beans by freezing them for future use. You can easily do this at home, and it also gives you the ability to control the food your family consumes. Read on to find out how to freeze green beans and find out three delicious recipes for how to best use them.

Steps

Method 1 of 4: Freezing Green Beans

1. 1 Collect beans from the garden or shop for them.
   • Only use beans that are not stained. Choose pods that are free of small beans. While they don't spoil the taste or quality, small beans are a sign that the best time for beans is over.
   • Use the freshest beans as possible. Freeze the beans immediately after harvesting them from your vegetable garden or bringing them in from the store. If you need to postpone freezing, store it in the refrigerator during this time.
2. 2 Rinse the beans thoroughly.
3. 3 Trim the beans.
   • Use a paring knife to trim off the ends of the beans. If you notice insect bites or any streaks on the beans, you should also cut them out with a knife.
   • Slice the beans as long as you like. You can keep the pods at their own length, or you can cut them into a couple of centimeters long. There is a special device with which you can cut the pods into thin long strips (bean Frencher).
4. 4 Prepare the dishes.
   • Put a large pot of water to boil. Leave room for the beans. Covering the pot with a lid will help the water boil faster and conserve energy.
   • Fill a second large saucepan with water and ice cubes.
5. 5 Blanch the beans in boiling water for 3 minutes.
   • This process will eliminate the enzymes that spoil the quality of the beans.
   • Do not boil the beans for too long, or they will overcook.
6. 6 Transfer the green beans to cold water.
   • Use a slotted spoon to transfer the beans from one pot to another.
   • Add more ice cubes to the beans, if needed.
   • Cool the beans for at least three minutes.
7. 7 Dry the beans.
   • It is very important to remove as much moisture from the beans as possible. Otherwise, the liquid will turn into ice crystals on the beans, impairing the flavor.
   • Use paper or plain towels to remove excess moisture.
8. 8 Pack green beans.
   • Use vacuum bags or ziplock bags.
   • Place enough beans in each bag for one meal for your family. This way, you can defrost just the right amount of beans at a time. An approximate measure is one handful of beans per meal.
   • Close the package almost completely. Insert a straw into the small hole. Draw out the remaining air through a straw. Remove the straw when done and close the bag.
   • Write the date of the freeze on the bag.
9. 9 Freeze green beans.
   • Spread the beans so that they are as flat as possible. This will allow the beans to freeze quickly and retain their fresh flavor.
   • Frozen beans will last 9 months in a regular freezer and longer at lower temperatures.

Method 2 of 4: Bake the Green Beans

1. 1 Preheat oven to 218 degrees.
2. 2 Remove the beans from the freezer. Empty the bag and spread the beans evenly over the baking sheet. Some of the pods may have frozen together; separate them as much as possible with your fingers and a fork.
3. 3 Sprinkle the beans with oil. Olive oil, sesame oil, peanut oil, grape seed oil are all great.
4. 4 Season the beans with salt and pepper. Sprinkle some with the spices you like, like cayenne pepper, cumin, chili powder, garlic powder, oregano, and any other spices you like to use with vegetables. Shake the beans to make sure they are completely covered in the seasoning.
5. 5 Place the beans in the oven. Cook it for about 10 minutes, then remove it from the oven, stir with a spatula. Return to oven and cook until some of the beans are brown and crispy - then bake for another five minutes.
6. 6 Remove the beans from the oven. Add more spices or grated cheese if desired. Serve hot.

Method 3 of 4: Cooking Green Bean Saute

1. 1 Remove the beans from the freezer. Pour the beans from the bag into a bowl. Use a wooden spoon to separate the pods that are frozen together.
2. 2 Pour some oil into a saucepan and place over medium heat. Let the oil warm up.
3. 3 Place the beans in a saucepan. Stir the beans with a wooden spoon until they are evenly coated with oil. Thanks to this, it will begin to thaw and release water. Cook the green beans until all the water has evaporated.
4. 4 Season the green beans with salt and pepper. For added flavor, add other spices like garlic, fresh ginger, lemon zest, and red pepper flakes.
5. 5 Fry the green beans until they are lightly brown and crispy. Remove from heat before softening.
6. 6 Transfer the beans to a bowl. Serve hot as a side dish, or add to spinach or other salad greens for great textural contrast.

Method 4 of 4: Fried Green Beans

1. 1 Remove the green beans from the freezer. Remove the beans from the freezer bag and transfer to a colander or bowl. Let it melt completely.
2. 2 Pat the green beans dry with a paper towel. Excess moisture can cause the beans to be soggy.
3. 3 In a small bowl, combine a glass of beer, a glass of flour, 1 1/2 teaspoons of salt, 1/2 teaspoon of pepper. Whisk it all into a homogeneous mass.
4. 4 Pour 3-5 centimeters of vegetable oil into a large skillet over medium heat. Allow the oil to warm up so you can cook with it. Check the readiness of the oil by dipping a wooden spoon into it - if bubbles begin to collect around it, then the oil is ready.
   • Do not use olive oil for frying as it breaks down when the temperature rises. Peanut oil, vegetable oil, or canola oil are great.
5. 5 Place the batter in a large food bag. Place the beans inside the bag. Close and shake well.
6. 6 Use tongs to transfer the baked beans to the hot oil. Continue transferring the beans from the bag to the skillet until you have an even layer.
   • Don't put too many beans or it will get damp.
   • Do not stack the pods on top of each other.
7. 7 Cook the beans until they are brown and crispy. Remove the cooked beans with a slotted spoon and place on a plate lined with paper towels to absorb the oil. Sprinkle the beans with salt or pepper and serve hot.

Tips

• You can use the same water to boil up to 5 batches of beans.

What do you need

• Vegetable peeling knife
• Bean slicer (bean Frencher, optional)
• Large saucepan with lid
• Large saucepan or bowl
• Ice
• Skimmer
• Dryer
• Freezer bags
• Product vacuum and bags (optional)
• Straw
• Cooking oil
• Salt and pepper
• Additional spices of your choice
• For batter: flour and beer