If you have extra green beans on hand, be sure to also try our foolproof recipe for Air Fryer Green Beans.
How Long To Boil Green Beans?
The ideal boiling time for green beans depends on the desired texture and personal preference. However, in general, it takes about 5-8 minutes to boil green beans.
Fresh green beans Water & ice Kosher Salt
Even better, there are dozens of types of green beans from which to choose! Also known as snap beans and string beans, green beans come in many different varieties. For instance, this vegetable comes as wax beans, purple string beans, romano beans, Chinese long beans, and even Haricots verts (AKA French beans). Although green beans come in many different sizes, textures, and colors, they all have a signature crispness and grassy freshness. Almost any type of green bean will work for this recipe. Though please note that the duration of boiling and blanching may differ based on the type of green beans you are using. The cooking time that I am sharing here is for regular green beans that you find in supermarkets that are also known as Blue Lake.
When shopping for green beans, select veggies with bright green color and firm texture. Also, look for thin beans that don’t have large, bulging seeds. These beans will be sweeter, crisper, and less mealy. An easy way to test for texture is to snap a loose bean in half. Good green beans should break rather than bend.
Rinse your green beans under cold water before cooking them to remove unwanted debris and ensure maximum freshness. Trim the ends of your green beans to remove their tough, stringy tails before cooking. A great way to cut the beans is to line 5-7 of them up at a time on a cutting board and remove the stem end with a single cut. When cooking green beans on the stove, remember that you can cook them as whole green beans or cut them in half into smaller, recipe-friendly pieces.
To check doneness, insert a knife (or a fork) into one of the green beans. If it goes in and out without resistance it should be ready to eat. Otherwise, continue boiling for an additional 1-2 minutes.
Make ahead: Once you blanch green beans, they’ll stay fresh for up to 2 days. Just dry off the green beans completely before storing them in an airtight container. Storage: Once you dry off your green beans, store them in an airtight container for up to 2 days. To reheat: Microwave your green beans in 30-second intervals or lightly saute them in a pan with some water or butter for a few minutes.
To freeze: Dry off your green beans and let them reach room temperature. Then, put them in an airtight container, trying to remove as much air as possible. Note, though, that your green beans may come out softer and more watery after being thawed and reheated. To maintain as much crispness as possible, I recommend slightly reducing your fresh string beans’ cooking time if you plan on freezing them.
Add them to soups: Tender, bite-sized, and earthy, cooked cut green beans are a go-to for many soup recipes, like my one-pot Chicken Vegetable Soup. Add them to salads: Green beans balance any salad with a grassy and crisp bite. Try adding this veggie to my Five Bean Salad or Texas Caviar for a simple recipe. Serve them as a side dish: Boiled green beans make a perfect pair with hundreds of main dishes. Just saute them in garlic and butter, add toasted almonds, top with parmesan cheese, and voilá! Everyone will adore these Garlic Butter Green Beans. Put them in casseroles: Who can resist the creamy taste of Green Bean Casserole? Not me. One of my favorite ways to use this veggie is in this timeless green beans recipe.
Meat and poultry dishes—such as Turkey Meatloaf, Mediterranean Lemon Chicken, Pot Roast, and Baked Chicken Breast—are classic, protein-packed dishes to serve alongside this nutritious veggie. Pasta dishes, like Beef Stroganoff and Chicken Stroganoff, balance the bright color and fresh taste of green beans with hearty, rich flavors. Seafood dishes, such as my Shrimp Scampi and Breaded Fish, are some of the best recipes to pair with this light and healthy side dish.
Salt your water: Like pasta, salt is crucial to giving green beans flavor while cooking. To check if you’ve put enough salt in your water, taste it. It should be about as salty as seawater. Don’t leave the pot: Since green beans’ cooking time is so short, don’t leave your veggies’ side while they’re on the stove. I also recommend checking the beans after 5 minutes of boiling to see if you’ve cooked them as desired. Check your green beans: Always check to ensure your green beans are done to your liking before draining their water. You do want your green beans to have a vibrant green color but it is important that they are cooked to your desired texture as well. French green beans: Because French green beans—also known as haricot verts—are so dainty, they need less time on the stove than other types of green beans. Only 2-3 minutes are necessary to boil French greens. Dry your beans: If you are using your green beans in a recipe, be sure to dry them off first. I suggest lining a baking sheet with paper towels and laying your green beans on top. Season as you wish: While you can serve them as they are, I usually like to season them with salt and pepper (and optionally a pinch of red pepper flakes). A drizzle of olive oil is also a great addition and makes it a great alternative to sautéed green beans.
