The process of freezing beans is simple. Rinse the beans, and decide if you’d rather leave them whole or cut off their tops and tails and chop them into uniform pieces.
This all depends on how you’d like to use your beans later. I generally leave mine whole. If you do see any blemishes on the beans, remove them before processing.
Bring a large pot of salted water to a boil. Salting the water until it tastes briny will make the beans taste delicious,
and some say it also helps to prevent vitamins and minerals from leaching from the beans into the blanching water.
While you’re waiting for the water to boil, place a colander in the sink, and prepare a nice big ice bath in a mixing bowl. You’ll use this to shock the beans in cold water as soon as they’re done cooking.
When the water boils, add the larger beans, followed about 30 seconds later by the smaller beans. Cook until the beans are exceptionally bright green (or bright yellow, if they’re wax beans),
pour the beans into the colander, shake to remove some of the hot water, and immediately plunge them into the ice bath.
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