Green Beans Sous Vide with Incredible Flavor and Crispy Texture!
This no-fail sous vide green beans recipe, made with just a few simple ingredients, including garlic, makes a delicious side dish to any main meal.
I used to despise green beans and string beans until I discovered the sous vide machine, which never overcooks them.
They make an excellent and simple accompaniment to steak, chicken, or seafood.
WHY SOUS VIDE GREEN BEANS?
Traditional methods of cooking green beans can easily result in an olive-green color and mushy texture, as well as nutrient loss.
Every time, the sous vide method yields perfect green beans with a crispy texture and bright green color!
Green beans have a high fiber, folate, and potassium content. They also have a high iron, protein, and zinc content.
Because the green beans are cooked in a sealed bag, they can retain all of their nutrients, allowing you to maximize the nutritional benefits of sous vide cooking.
WHY THIS RECIPE WORKS
- These green beans are incredibly simple to make. Taking the time to trim the ends will be the most difficult part. Simply season them, seal the bag, and let your sous vide cooker do the rest!
- It’s a simple side dish that can be used for a weeknight meal or a special date night dinner. The green beans can also be made ahead of time, making them ideal for meal prep.
- You’ll never have mushy green beans again because the water bath regulates the temperature and cooks the green beans to the texture you prefer.
WHAT IS SOUS VIDE?
In French, sous vide means “under vacuum.” It’s a cooking method in which food is vacuum sealed in a bag and then cooked to a precise temperature in a sous vide water bath.
HOW DO YOU MAKE SOUS VIDE GREEN BEANS TASTE GOOD?
To make these green beans taste fantastic, you’ll only need a few simple ingredients:
- Fresh green beans: Choose green beans that are firm and crispy in texture. Avoid those that have bruises or discoloration. If they’re fresh, you should be able to snap them easily.
- Garlic: For the best flavor, use fresh garlic.
- Olive oil: It adds flavor to the green beans, but you can omit it if you prefer a healthier side dish.
- To avoid discoloration, add sea salt and ground black pepper after sous vide cooking.
STEP BY STEP INSTRUCTIONS
- Rinse the green beans in a colander after trimming them.
- In a vacuum sealable bag, combine the green beans, olive oil, garlic, and anchovies and arrange in a single layer (as much as possible). If using the water displacement method, a ziplock bag can also be used (see above).
- Preheat a sous vide water bath to 186°F.
- Cook for 60-90 minutes with the sealed bag of green beans in the bath (90 minutes will result in softer green beans, which is how I prefer them).
- Empty the beans into a serving bowl after removing the bag from the water. Serve hot with salt, pepper, parmesan cheese, and chopped walnuts.
SOUS VIDE GREEN BEANS TEMPERATURE AND TIME
The cooking temperature and time are determined by the desired texture.
- Cook for 30 minutes at 186°F (86°C) for a crispy texture with a vibrant green color.
- Cook for 45 minutes at 186°F (86°C) for a tender and softer texture.
Then, at the end, quickly stir fry with garlic and season with salt and pepper.
SEAL THE BAG WITHOUT A VACUUM-SEALER
When sous vide cooking vegetables, a vacuum sealer works better because it can pull out the air more effectively.
If you don’t have a vacuum sealer, you can use a regular zip-top bag to seal the bag using the “water displacement” technique.
PREVENT THE BAG FROM FLOATING IN THE WATER BATH
To keep the vacuum-sealed bag from floating, fill it with sous vide weights and place it in the bag with the green beans.
To keep it fully submerged, use heavy kitchen items such as metal tongs and heavy bowls.
- To make it easier to coat the beans with the oil, garlic, and anchovies, combine all of the ingredients in a bowl before adding them to the vacuum sealable bag.
- If you prefer smaller green beans, cut them in half before putting them in the sealable bag.
- Because green beans have a tendency to be tough, I usually trim the ends off. If you prefer, you can also trim the tips.
- If the bag floats, you may need to remove the air and reseal it halfway through. You can also weigh it down with a wet towel, a heavy bowl (I use my mortar), or a heavy spoon before sealing the bag with the green beans.
Frequently Asked Questions
Preheat a sous vide water bath to 186°F. Cook for 60-90 minutes with the sealed bag of green beans in the bath (90 minutes will result in softer green beans, which is how I prefer them).
Almost all sous vide vegetables are cooked at 183°F (83.9°C) or higher, and all entries below, unless otherwise stated, assume that temperature. Hotter temperatures will cook the vegetables faster, but they will have the same texture in the end.
Blanching green beans is necessary, according to the National Center for Home Food Preservation, because it stops enzyme actions, which can result in flavor, color, and texture loss. Bring a pot of water to a boil, then add the beans and cook for 3 minutes. Remove them immediately and immerse them in an ice bath.
There’s no need to spend money on a vacuum sealer when cheaper Ziploc bags and water will suffice. Zipper bags that are food-safe are ideal for sous vide.
Inspired by: https://izzycooking.com/sous-vide-green-beans/