Wondering how to cook fresh green beans so they actually taste nice? Try these tips and tricks for the perfect side dish every time!
If you would have asked me a few years ago what I think of green beans, I would probably have answered with a shrug of my shoulders. You mean those tasteless frozen things that always seem to turn out either stringy and squeaky OR limp and brown? Meh.
We actually grew green beans in the garden this summer (ADORE being connected to my food, but it is a labor of love!) and over the many batches I roasted and cooked, I figured out the best formula to make them taste nice (I mean, without drowning them in condensed soup of something – WHO DOES THAT to lovely green beans??!!)
By blanching them first, you give the insides a head start so that the final charring doesn’t need to do too much work. By charring them, you get the flavors you’re after without relying on a hot pan to finish the insides. It’s admittedly a pain in the ass, but still better than eating awful green beans.
Stir in some fun stuff
Now you can check for seasoning and finish them with a special touch. Some of my faves:
- Browned butter and slivered almonds
- Mustard (both whole grain or regular Dijon are nice) and freshly cracked black pepper
- Harissa and pomegranate
- Sriracha and roasted chopped peanuts
- Use fresh and firm green beans
- Trim them just enough so they don’t soak up a ton of water
- Boil or steam until the beans no longer squeak between your teeth
- Drain and rinse under cold water
- Very quickly sauté in a bunch of aromatics
- Stir in a tastemaker (like mustard!) and check for seasoning
Cook the beans until just done
You want to cook the beans in plenty of seasoned boiling water just until they’re done.
How do you know they’re done? Well, depending on the size and thickness of your beans, it will take anywhere from 5-10 minutes for them to cook.
Start checking after 5 minutes – the second they stop feeling squeaky between your teeth (yes – it’s a thing!), are tender yet still crisp: Drain them and rinse them under cold water. That way you’ll stop the cooking process ASAP.
ALTERNATIVELY, steam them in a steamer basket for 4-5 minutes and then come over to kick my butt – because I have one of those baskets. Still in its original package. Oops.
Then you’ll want to add some of the nice stuff to the pan – a bit of olive oil, some chopped onion and garlic are always nice.
If you’re feeling adventurous, some chopped ginger (LOVE!), chili or even a spoonful of curry paste are pretty nice twists.
Sauté your aromatics until tender, then add the green beans. Sauté just until they’re heated.
Tips for Removing Bitterness From Greens
FAQ
How do you get the bitter taste out of beans?
What happens if you overcook green beans?