Steamed green beans are a simple and delicious veggie side that can complement any meal. They’re easy to prepare and super nutrient-dense. Steamed green beans are a great way to get more greens into your diet or serve them with your favorite protein.
Everyone in my family loves steamed green beans, and the recipe is so easy that I make them every week. This recipe is written to steam green beans in the microwave, but we’ve also included instructions for cooking them on the stove if you’d rather!
The list of ingredients is pretty much as simple as you’d think it would be! The only thing you’ll need to make steamed green beans is…
Green beans are a versatile vegetable that can be prepared in many ways. However the two most common cooking methods are steaming and boiling. This leads to the hotly debated question – is it better to steam or boil green beans? Understanding the differences between these techniques allows you to make an informed decision for cooking green beans to perfection.
Green Beans – A Nutritious and Delicious Vegetable
Before comparing steaming and boiling, it’s worth highlighting why green beans are such a popular vegetable. Green beans, also known as string beans, are a rich source of vitamins, minerals, and antioxidants.
They contain vitamin C, vitamin K, folate, iron, and manganese. The vibrant green color indicates the presence of chlorophyll and antioxidants like carotenoids. This impressive nutritional profile makes green beans a healthy addition to any diet
In terms of taste, green beans have a sweet, grassy flavor and crunchy texture. They pair well with spices, herbs, oils, and dressings. When cooked properly, green beans make for a flavorful and wholesome side dish or salad component.
Key Differences Between Steaming and Boiling Green Beans
While both steaming and boiling are easy cooking methods, there are some notable differences:
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Nutrient retention – Steaming preserves more vitamins and minerals compared to boiling. Less nutrient leaching occurs into cooking liquid.
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Flavor – Steamed green beans have a brighter, more vibrant taste. Boiling mutes flavor.
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Texture – Steaming maintains the crunchiness of raw beans. Boiling makes them softer.
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Cooking time – Steaming is faster, taking just 5-10 minutes. Boiling takes 10-15 minutes.
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Water usage – Steaming requires less water than immersion boiling.
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Convenience – Boiling is simpler for larger batches. Steaming works well for smaller amounts.
Steaming – Optimizing Taste, Texture and Nutrition
Steaming green beans utilizes moist heat to cook vegetables gently and efficiently. Here’s why it’s an advantageous cooking method:
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Since beans aren’t submerged, fewer vitamins and minerals leach out. This preserves nutrients, including heat-sensitive ones like vitamin C.
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The vibrant green color is retained instead of greying or becoming olive colored.
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The crisp, snappy texture of raw green beans is maintained.
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Natural sweetness and flavors are intensified without being diluted.
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Cooking time is faster -beans steam in just 5-10 minutes.
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Minimal water is required compared to boiling.
For optimized results, steam over boiling water in a skillet or steamer basket. Avoid overcrowding and cook beans just until tender-crisp. Then toss with seasonings like olive oil, garlic, lemon juice, and herbs.
Boiling – The Quick and Simple Technique
Boiling has its advantages as a no-fuss way to cook green beans:
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It’s easy for batch cooking larger quantities quickly.
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Little preparation is required compared to steaming. Just boil water and add beans.
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Cooking time takes 10-15 minutes for tender beans soaked in liquid.
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The soft texture produced may be appealing for those who don’t like crunch.
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Seasonings can be added to the boiling water for flavor infusion.
However, the high heat of immersion boiling can destroy nutrients. The beans soak up liquid and become less flavorful. Use a lower temperature and avoid overcooking to mitigate nutrient and flavor loss.
Finding the Right Method for You
Determining whether it’s better to steam or boil green beans ultimately depends on your priorities:
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If you want maximum nutrition and flavor – steam them.
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If you’re cooking large batches quickly – boiling may be better.
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If you like softer beans – boiling produces a softer texture.
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If you enjoy tender-crisp beans – steaming is superior.
The good news is that both steaming and boiling are easy, budget-friendly techniques. By understanding the differences, you can choose the best method for each purpose or preference. Emphasize nutrition or batch cooking, a soft bite or a crisp crunch – green beans offer versatility for everyday enjoyment.
Tips for Preparing Perfect Green Beans
Follow these tips for green beans cooked to perfection:
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Select fresh, crisp beans without brown spots. Store in the refrigerator.
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Wash and trim ends before cooking. Leave beans whole or cut into pieces.
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Steam over boiling water for 5-10 minutes until tender-crisp.
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For boiling, use 1-2 cups water for 1 pound of beans. Cook for just 10-15 minutes.
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Toss steamed beans with oil, herbs, garlic, lemon juice, salt, and pepper.
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For boiled beans, add seasoning directly to the water for flavor infusion.
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Do not overcook beans. They should be tender but still have some snap.
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Serve green beans hot, at room temperature, or chilled as a salad or side.
With the proper technique, green beans are a simple, healthy vegetable to include in your repertoire. Both steaming and boiling have their place, so choose the best method for your needs.
Steaming and Boiling – Two Great Options for Green Bean Goodness
When it comes to green beans, both steaming and boiling produce stellar results. Steaming optimizes flavor, texture and nutrition. Boiling offers simplicity for cooking large batches quickly. With an array of benefits, green beans deserve a regular spot on our menus. Armed with knowledge of the ideal cooking method for each situation, we can fully enjoy this versatile vegetable in all its glory. So savor the snappy goodness of steamed green beans or the soft comfort of boiled beans – either way, vibrant taste and wholesomeness shine through.
Is it better to steam green beans or boil them?
I prefer to steam my green beans versus boil them. The reason is that it takes a lot less time (a lot less time) to boil an inch of water than a whole pot of water. Also, rumor has it that less nutrients leach out when they’re steamed vs. submerged in boiling water.
How to Steam Green Beans on the Stove
In this recipe, the green beans are steamed in the microwave. If you’d rather steam them on the stove, you can! Here’s what you’ll need to do:
- Bring water to a boil in a pot. For a medium- to large pot, add an inch of water and boil over high heat.
- In a pot, put the green beans in a steamer insert. First, trim the green beans and put them in the insert. Then, put the insert in the pot.
- Steam: Put the green beans in the insert and steam them for 6 to 8 minutes, until they are bright green and a fork can easily go through them.
How to Cook Green Beans Like a Pro
FAQ
Is it better to steam or boil vegetables?
Does steaming green beans remove nutrients?
How to know when steamed green beans are done?
Why are my steamed green beans tough?
Should you steam green beans before cooking?
Steaming green beans is often considered a better option as it helps retain their vibrant green color and nutrients while maintaining a tender-crisp texture. Boiling can lead to overcooking, make them mushy and less nutrients. Should You Soak Green Beans In Water Before Cooking? It’s not necessary to soak fresh green beans in water before cooking.
Can green beans cause blood clots?
Foods rich in vitamin K interfere with the functioning of anticoagulants, if the person has a venous thrombosis or stroke and is using the medicine, it is not recommended to consume the sources of vitamin K that are: broccoli, cabbage, lettuce, chicory, arugula, spinach, cabbage, watercress, cauliflower, parsley, chives, rosemary, basil and other green vegetables. Beans may contain vitamin K, but they are not one of the richest in the nutrient, so there is no contraindication.
Can you eat steamed green beans hot or cold?
Their sweetly mild flavor makes them a great side served hot or cold. Steamed green beans are so easy to prep and only use 3 simple ingredients. Prep them and serve with butter, salt, & pepper or steam to add to recipes. A perfect topper for white or brown rice, steamed green beans are the ideal starch/vegetable combination for any entrée!
Can you cook green beans over boiling water?
You can steam them a little longer if you want them more tender. After 5 minutes of steaming green beans over boiling water, they should get a crisp and slightly tender texture. If green beans are undercooked, they’ll be too firm. If they are overcooked, they’ll be soggy.