Tillie Doyle
There are many ways to cook string beans in a pot, including boiling, steaming, and blanching. The cook time varies depending on the desired texture and the method used. For example, boiling or blanching string beans in a pot of salted water for 2 to 5 minutes will result in tender-crisp beans with a vibrant green colour. If you prefer softer beans, steaming or boiling them for a longer period, around 5 to 10 minutes, will do the trick. After cooking, string beans can be seasoned with butter, salt, pepper, garlic, lemon juice, and other herbs and spices to enhance their flavour.
| Characteristics | Values |
|---|---|
| Cooking Method | Boiling, steaming, blanching, sautéing |
| Cook Time | 2-5 minutes for boiling/blanching; 5-10 minutes for sautéing; 2 minutes 30 seconds for steaming |
| Pot Type | Large pot |
| Water Type | Salted water |
| Water Temperature | Boiling |
| Add-ons | Butter, olive oil, garlic, lemon juice, salt, pepper, Parmesan cheese, bacon bits |
| Storage | Refrigerate leftovers for up to 4 days |
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What You'll Learn
How to blanch string beans
To blanch string beans, start by washing and trimming the beans. Rinse them in a colander under cool running water, and snap off the stems. Next, bring a large pot of salted water to a boil. You can estimate a tablespoon of kosher salt per quart of water. While the water is heating up, fill a large bowl with cold water and ice. When the water is boiling, drop the trimmed beans into the pot and cook for 2 to 3 minutes, until they are crisp-tender. Immediately transfer the blanched beans to the ice water to stop the cooking process and preserve their bright green colour. Leave them in the ice water for at least 15 seconds or a few minutes, until they are completely cool. Finally, drain the beans and spread them on a kitchen towel or paper towels to dry.
Blanching is a simple technique that helps string beans remain crisp-tender and not limp. It helps them retain their bright colour and avoids overcooking. It also tenderizes the beans and stops the stimulation of enzymes that lead to deterioration. If you are planning on freezing your beans, blanching can help them avoid some of the pitfalls of freezing, such as loss of colour and soggy texture.
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Boiling string beans
Preparation:
Firstly, trim the ends of the beans. You can also trim them at an angle for a more elegant presentation. Prepare an ice bath by filling a large bowl with ice and cold water. Line a baking sheet with paper towels or a kitchen towel.
Boiling:
Bring a large pot of salted water to a boil. The amount of salt can vary according to your taste, but a teaspoon of kosher salt per cup of water is a good starting point. You can also add other seasonings to the water, such as garlic or lemon zest, to infuse the beans with flavour. Once the water is boiling, drop in the trimmed beans.
Cooking:
Cook the beans for about 2 to 5 minutes. The exact cooking time will depend on your preferred texture. For a crisp-tender bite, cook for a shorter duration, around 2 to 3 minutes. If you prefer softer beans, cook for a slightly longer period, up to 5 minutes. Keep in mind that you should not overcook them, as they should remain firm and not turn soft and limp.
Draining and Seasoning:
After cooking, immediately drain the beans and transfer them to the prepared ice bath to stop the cooking process. Let them cool completely, which should take about 15 seconds. Then, drain the beans again and spread them on the prepared baking sheet or kitchen towels to dry. At this point, you can season the beans with butter, salt, pepper, and other herbs or spices of your choice.
Serving:
Boiled string beans can be served as a simple side dish. They are best enjoyed fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to 4 days. When reheating, do so gently in the microwave at 50% power to preserve their texture.
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String beans cooking time
Cooking string beans in a pot is a straightforward process, but it's important to avoid overcooking them. The exact cooking time will depend on your preferred texture and whether you are blanching or boiling the beans.
Blanching
Blanching string beans involves cooking them in boiling water for a short time and then immediately transferring them to an ice bath to halt the cooking process. To blanch string beans, bring a large pot of salted water to a boil. Drop the trimmed beans into the pot and cook for 2 to 3 minutes, until they are crisp-tender and bright green. Remove the beans from the pot and immediately immerse them in the ice bath for about 15 seconds or until they are completely cooled. Drain the beans and spread them on a kitchen towel or paper towels to dry. The entire process, from blanching to drying, should take no longer than 20 minutes.
Boiling
If you prefer to boil your string beans, the process is similar to blanching. Bring a large pot of salted water to a boil and add the trimmed beans. Cook the beans uncovered for about 5 minutes, or until they are tender-crisp. Be sure not to overcook them, as they should remain firm. Drain the beans, shake them dry, and season with salt and butter. Serve immediately.
Sautéing
After blanching or boiling your string beans, you can sauté them for additional flavour. Melt butter in a skillet over medium-high heat and add minced garlic cloves. Cook until the garlic is fragrant, about 30 seconds to 2 minutes. Then, add the beans and cook until they are warmed through, about 1 to 2 minutes. You can also season with salt and pepper to taste.
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How to sauté string beans
To sauté string beans, you can start by blanching them. Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Drop the trimmed beans into the boiling water and cook for about 2 minutes, until they are crisp-tender and vibrant green. Remove the beans and immediately immerse them in the ice water for at least 15 seconds to stop the cooking process. Drain the beans and spread them on a kitchen towel or paper towels to dry.
Next, heat some oil in a wok or skillet over medium heat. You can use olive oil or another cooking oil of your choice. Add the beans to the wok or skillet and sauté until they are softened. You can also add chopped bacon for extra flavour.
If desired, you can also sauté some onion and garlic before adding the beans. Simply add the onion and garlic to the oil and sauté until lightly browned. Then, add the beans and continue sautéing until softened.
Finally, add butter and mustard (if using) and stir well to combine. Season with salt, pepper, and any other desired seasonings to taste. Serve the sautéed string beans as a delicious and healthy side dish.
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Seasoning and serving string beans
String beans can be seasoned and served in a variety of ways. Here are some ideas:
Sautéed String Beans
For a quick and easy side dish, sauté fresh string beans in a skillet with olive oil, butter, or ghee and add a few seasonings. You can use garlic powder, onion powder, salt, and pepper. You can also add lemon juice or lemon zest, red pepper flakes, or fresh herbs like basil, parsley, or thyme. If you want to get creative, you can add mushrooms, onions, or fresh garlic.
Blanched String Beans
Blanching is a popular method to prepare string beans, yielding beans that are vibrant, crisp-tender, and not mushy. You can then toss the blanched beans with olive oil, lemon juice and zest, garlic, and salt. For a more indulgent option, toss them with salted butter and a squeeze of lemon juice. You can also add toasted almonds or pine nuts, grated Parmesan cheese, or red pepper flakes.
Roasted String Beans
Roasting string beans is another option. Preheat your oven to 400 degrees Fahrenheit and spread the beans on a sheet pan with olive oil and salt. You can add garlic towards the end of cooking. Roasting gives the beans a completely different taste and texture. You can also experiment with seasonings like lemon pepper, everything bagel seasoning, or even miso garlic butter.
Fried String Beans
For a heartier option, you can fry string beans in bacon grease or chicken stock. You can also add diced onions and cook them until they are translucent. Then, add butter, minced garlic, sugar, pepper, and a dash of steak seasoning. If you're using canned string beans, don't forget to drain the liquid before adding them to the skillet.
Serving Suggestions
String beans make a great side dish, especially during the summer and early fall when fresh beans are at their best. They can be served on their own or added to salads, sandwiches, or larger green bean recipes like casseroles. You can also get creative and add them to your favourite recipes, like tossing them with mushroom bechamel sauce or making a green bean gomae (a paste made from toasted sesame seeds and shoyu).
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Frequently asked questions
Canned string beans are already soft due to the long cooking time during the canning process. However, if you want softer beans, simmer them for a few minutes. If you prefer crisp beans, steaming is a good option, as it makes them soft without losing vitamins to the water.
To cook fresh string beans, bring a large pot of salted water to a boil. Drop the trimmed beans into the pot and cook for 2-3 minutes until they are bright green and crisp-tender.
To cool the beans, prepare an ice bath by filling a bowl with equal parts ice and water. Transfer the beans to the ice bath with tongs and let them sit for at least 15 seconds or until they are completely cooled.
Drain the beans and spread them on a kitchen towel or paper towels to dry. Season with salt, pepper, and butter or olive oil. You can also add toppings such as grated Parmesan cheese, bacon bits, toasted almonds, or pine nuts.
Cooked string beans can be stored in an airtight container in the fridge for up to 4 days. Reheat them gently in the microwave at 50% power.
