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.
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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.
Sous Vide Green Beans Recipe [With Garlic and Oil]
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Green Beans Sous Vide with Incredible Flavor and Crispy Texture! This no-fail sous vide recipe, made with just a few simple ingredients, including garlic, makes a delicious side dish to any main meal.
- 1 pound fresh green beans washed and ends trimmed
- 1 tablespoon olive oil
- 4 cloves garlic thinly sliced
- salt and ground black pepper to taste
- Fill a large pot or container halfway with water. Set the temperature of the sous vide precision cooker to 186oF/86oC.
- Green beans should be washed and the ends trimmed.
- Put them in a zip-lock bag and spread them out into a single layer.
- Use the “water displacement” technique to seal the bag: seal all but one corner of the bag and slowly place it in the water bath. Make certain that everything below the zip-line is submerged in water. Then, seal the remainder of the bag. (If you have a vacuum sealer, use it.)
- Clip a heavy spoon to the bag’s edge to weigh it down. Alternatively, keep the green beans completely submerged in water by using a heavy kitchen item. (Ensure that the seams are above the water.)
- If you prefer a crispy texture and a bright green color, cook for 30 minutes. (For a tender and soft texture, cook for 45 minutes.)
- When the timer goes off, take out the bag and remove the green beans.
- Heat the oil in a skillet over medium heat. When the oil is hot, add the garlic slices. Cook for a few minutes, stirring frequently, until golden brown.
- Season the green beans with salt and pepper. For about 30 seconds, stir fry. Serve immediately and enjoy!
Cooked green beans can be stored in an airtight container in the refrigerator for up to 3-5 days.
- Category: Vegetables
- Method: Sous Vide
- Cuisine: French
- Serving Size: 4 servings
- Calories: 71kcal
- Sugar: 4g
- Sodium: 7mg
- Fat: 4g
- Saturated Fat: 1g
- Fiber: 3g
- Protein: 2g
Keywords: Sous vide green beans, green beans sous vide recipe, sous vide, green beans recipe, sous vide recipe
Inspired by: https://izzycooking.com/sous-vide-green-beans/