should i blanch green beans before sauteing

Should You Blanch Green Beans Before Sautéing?

When it comes to cooking green beans blanching is a useful technique that can optimize texture and flavor. But is it necessary to blanch green beans before sautéing them? In this article we’ll explore the pros and cons of blanching beans prior to sautéing to help you determine if it’s the right choice for your green bean dishes.

What is Blanching?

Blanching is a preliminary cooking process where green beans (or other vegetables) are briefly boiled in water, then immediately cooled in ice water This process serves several purposes

• It partially cooks the beans to set the color and soften them slightly.

• It destroys enzymes that can cause loss of color, texture, and flavor.

• It removes some bitterness and harsh flavors.

• It preserves the vibrant green color of the beans.

• It shortens the final cooking time.

After blanching, the beans are ready for final cooking techniques like sautéing, roasting, or steaming. The brief blanch softens the beans so they cook more quickly compared to unblanched beans.

Benefits of Blanching Before Sautéing

There are some advantages to blanching green beans before sautéing them:

• Blanching partially cooks the beans so they require less sauté time. This prevents overcooking.

• It helps the beans sauté more evenly since they start at a more uniform, softened state.

• The beans retain bright color rather than turning an olive green from direct sautéing.

• Any bitterness or harsh flavors are removed, leaving just the delicate, sweet bean flavor.

• Blanching can be done ahead of time, allowing the sauté to come together quickly.

• The beans hold up well after blanching and reheat without losing texture.

For these reasons, many cooks opt to blanch green beans as the first step before finishing in the sauté pan.

Downsides of Blanching Before Sautéing

However, blanching green beans does come with a few disadvantages:

• It’s an extra step that takes more time and effort compared to just sautéing raw beans.

• Some nutrients are lost in the blanching water.

• It can remove flavor complexity, leaving more one-note green bean flavor.

• Beans develop a soft, mushy texture if over-blanched.

• The beans lose their raw crunch and bite.

So blanching isn’t necessarily the best choice for every green bean dish. It depends on the flavor, texture, and visual appeal you want.

Tips for Blanching Green Beans

If you do opt to blanch your beans before sautéing, follow these tips:

• Use a large pot of salted water (1 tbsp salt per quart water). Salt helps keep color.

• Blanch beans 1-3 minutes until partially softened but still crunchy.

• Shock in ice bath for 1-2 minutes to stop cooking process.

• Drain beans well and pat dry with paper towels before sautéing.

• Blanch beans up to 1 day ahead. Store covered in fridge.

• Add aromatics like garlic during the blanch to add flavor.

Sautéing Green Beans Without Blanching

Not blanching beans first allows you to capitalize on their raw, snappy texture. Here are some benefits of sautéing beans without blanching:

• Maximize the crunchy, crisp texture green beans are prized for.

• Retain robust green bean flavor that can be lost in blanching.

• Cut out an extra step to allow for quicker cooking.

• Avoid nutrient loss from blanching.

• Add garlic, herbs, spices, or oil to the raw beans to infuse more flavor.

The key is to sauté over moderately high heat for just 3-5 minutes. Cook until the beans are heated through but maintain a little crunch. Stir constantly to prevent scorching.

You can finish with a splash of lemon juice, flaky salt, or grated Parmesan to brighten flavor. The beans will have nutty browned edges and tender, yet toothsome, centers.

Simple Green Bean Sauté Recipes

Once you’ve decided on blanching or not, try these easy sautéed green bean recipes:

• Sautéed Green Beans with Garlic – Just garlic, olive oil, and beans for a simple side.

• Green Beans with Bacon – Bits of crispy bacon add a smoky, salty pop.

• Lemony Green Beans – Bright lemon zest and juice give a tangy finish.

• Green Beans with Toasted Almonds – Crunchy, toasted almonds add nuttiness.

• Green Beans Amandine – A French bistro-style dish with almonds and lemon.

• Green Beans with Mushrooms – Savory mushrooms enhance earthy flavor.

• Green Beans with Shallots – Caramelized shallots lend sweet allium flavor.

Whether you blanch your beans ahead of time or sauté them straight from raw, you can make delicious green bean dishes. Blanching offers some benefits like color retention and uniform cooking. But skipping it maximizes the signature crunch of green beans. Test out both methods to see which you prefer.

The most important thing is to not overcook the beans during the sauté stage. Cook just until heated through and still retaining bite. Then finish with extras like garlic, herbs, spices, nuts or acid for flavor. Both blanched and raw beans can shine with these simple sauté techniques.