Green Bean Preparation and Storage

After having guests watch me prepare green beans, I decided a post was in order as it is apparently not common knowledge that fresh green beans can and should be prepared ahead if you do not plan to cook and eat them immediately. 

Fresh green beans, stems removed and washed.

Green beans do not hold well even refrigerated. So ideally they should be cooked within a few hours of bringing them home, even if they are farm fresh. Often within 24 hours they will begin to blacken and be undesirable for consumption. To preserve their color and flavor, par cook them before refrigeration.

Par-cooked (short for "partially cooked") refers to a technique where food is cooked only part of the way and then cooled and stored to be finished immediately before serving. This method, also known as non-continuous cooking, allows ingredients to be brought close to full doneness—often around 90% readiness—without reaching the point of being completely cooked. 

Cooked, chilled and drying.

So when I bring green beans home, I quickly snip off the stem ends and wash the beans in cold water. 

Bring a large pot of salted water to a rapid boil and add the fresh beans. Reduce to medium-high temperature so the water continues to boil but not too rapidly. Periodically stir the beans to ensure uniform cooking. 

In a large bowl add a couple handfuls of ice. Add cold water until the bowl is two-thirds full. Take one bean and toss into the cold water. Wait a few seconds and taste the bean. It should still have a crunch but be tender enough to eat. When ready, add all of the beans to the cold water to stop the cooking. Let sit in the ice water for 3-4 minutes, then drain.

Spread paper towels on a baking sheet, cutting board or directly on your counter. Scatter the beans and blot dry with more paper towels. Uncover, and let sit to finish drying for another 15 or more minutes. 

Add the beans to an air-tight container and refrigerate. When you are ready to use some or all of the beans, top them with soft butter, salt and pepper, and reheat them in the microwave for 30-60 seconds. Serve. The refrigerated cooked beans will hold well for up to a week, ready for reheating or use cold on a salad all week long. 

Some for later, some for now ready for reheating.