Should I Soak My Green Beans Before Cooking?

Don’t know how to cook fresh green beans so they taste good? These tips will help you make the perfect side dish every time.

A few years ago, if you had asked me what I thought of green beans, I would have probably just shrugged my shoulders. You mean those tasteless frozen foods that always end up either stringy and squeaky or limp and brown?

This summer, we grew green beans in the garden (I LOVE being close to my food, but it’s a lot of work!). After roasting and cooking a lot of them, I found the best way to make them taste good (without drowning them in something like condensed soup; WHO DOES THAT to lovely green beans?!).

As a hearty, healthy side dish, green beans are a staple in many home cooks’ repertoires Their crisp, fresh flavor pairs well with all kinds of entrees. However, when it comes to prepping fresh green beans, many wonder if soaking them before cooking is necessary or beneficial Let’s take a look at the reasons for and against soaking green beans prior to cooking.

Why Soak Green Beans?

Some cooks advocate soaking fresh green beans in water for 30 minutes to an hour before cooking, There are a few potential benefits to doing so

Softens the beans – Soaking causes the beans to become more pliable and tender. This can shorten the cooking time.
Enhances flavor – Soaking may help amplify the fresh, vibrant taste of the beans. Rehydrating dried out beans improves flavor.
Removes dirt or debris – A soak cleans the beans by loosening any grit or dirt on the surface. Rinsing afterward washes it away.
Eliminates pesticides – If not organic, soaking may help rid beans of some chemical residue from pesticides.

Reasons to Skip Soaking Green Beans

On the flip side, there are also valid reasons why pre-soaking green beans is unnecessary:

Doesn’t significantly shorten cooking time – Green beans cook quickly either way, making the time savings negligible.
Makes little textural difference – With a crisp-tender vegetable like green beans, soaking doesn’t drastically change the texture.
Washes away nutrients – Valuable vitamins and minerals leach out into the water during a lengthy soak.
Adds extra step – Soaking takes time and dirties another bowl. It complicates a very simple process.
Alters taste minimally – The flavor impact is subtle. Fresh green bean taste shines through regardless.

Weighing the Pros and Cons

When looking at the potential advantages and disadvantages, the choice comes down to personal preference. For some cooks, shaving a minute or two off the stovetop time makes soaking worthwhile. For others, the added step doesn’t justify the minimal benefits.

Here are some factors to consider when deciding about soaking green beans:

Cooking method – If steaming or microwaving, soaking is unnecessary. If simmering or sautéing for a long time, it may help tenderize.

Desired texture – If you prefer very soft, well-done beans, soaking can start the softening process. For al dente beans, don’t soak.

Time constraints – When time is tight, opt out of soaking to streamline the process. Soak if you have time built into your schedule.

Type of bean – Thinner French beans or haricots verts don’t need soaking. Larger, thicker beans benefit more from hydrating.

Personal taste – Try it both ways and see if you detect a major difference in flavor or texture based on soaking.

Best Practices for Cooking Green Beans

Whether you soak your beans or not, follow these tips for the best cooked green beans:

Wash and trim – Rinse beans, drain, and trim stem ends. Remove any blemished or discolored portions.
Use a large pot – Allow ample room for the beans to move freely while cooking.
Salt the water – Add 1 to 2 teaspoons salt to the cooking liquid to infuse flavor.
Blanch first – For maximum color and crispness, boil uncovered for 2 minutes then drain and rinse.
Don’t overcook – Cook only until vibrant green and just tender but still crisp. Avoid mushiness.
Shock after cooking – Plunge beans into ice water immediately to halt cooking, locking in color and crunch.
Season and serve – Toss cooked beans with olive oil, salt, pepper, herbs or spices. Serve warm or at room temperature.

Sample Soaking Methods

If you do opt to soak your beans, here are two simple methods:

Cold water soak

Add green beans to a large bowl and cover with cold water by 2 inches.
Allow beans to soak for a minimum of 30 minutes, up to 1 hour.
Drain beans in a colander and rinse thoroughly before cooking.

Hot water soak

Place green beans in a heat-proof bowl and cover with hot tap water.
Let stand for 10 to 15 minutes to rapidly soften beans.
Drain and proceed with cooking recipe as directed.

The hot water technique speeds up the hydrating process, but leaches out more vitamins and minerals compared to a cold water soak. Again, neither soaking method is mandatory. Simply washing the beans is sufficient preparation for most recipes.

Cooking Green Beans Without Soaking

Don’t let a lack of time for soaking deter you from enjoying green beans. With or without a pre-cooking soak, you can make tasty green beans in just 10 minutes start to finish:

Wash and trim 1 pound green beans. Leave whole or cut into 2-inch pieces.
In a skillet, heat 1 tablespoon olive oil over medium high heat.
Add green beans and sauté for 3 to 5 minutes until bright green and crisp-tender.
Season with salt, pepper, garlic powder, lemon juice or chopped herbs if desired.
Serve the quick sautéed beans immediately while hot.

Even when you don’t soak them first, fresh green beans make a speedy, healthy side to complement all kinds of meals any night of the week. Their reliability and ease, soaked or unsoaked, makes them a home cook’s secret weapon.

The Bottom Line

Pre-soaking green beans is optional. While a water bath may intensify flavor and color slightly, the benefits are marginal. For most recipes, simply rinsing fresh green beans under water will suffice before cooking. Consider your schedule, the recipe at hand, and personal preferences when deciding whether or not to incorporate the extra soaking step. Then enjoy those crisp, tasty beans in your favorite dishes all season long.

should i soak my green beans before cooking

How To Cook Fresh Green Beans

should i soak my green beans before cooking

Cook them while fresh

There is nothing worse than old green beans. If they’re already limp when you take them out of the fridge, you already lost the game.

When you buy green beans, plan to use them soon-ish. They should be firm, brightly green and without brown flecks.

You need to trim the beans – unless you like eating the stems, that is.

BUT. Be careful when trimming:

If you don’t trim the beans enough, they will soak up too much water while they’re cooking.
Don’t use a knife; instead, use kitchen shears to cut quickly and accurately.
Choose whether to cut off just the stems or both sides. The plants look pretty with their little tails still on.

How I Plant my Green beans// Soak or Not Soak your Beans ??

FAQ

How long should you soak green beans before cooking?

The 10- to 12-hour overnight soak is the easy and always effective method, but you can quick-soak beans by bringing them to the boil for one minute, then covering the pan and letting them sit for one hour.

What happens if you don’t soak beans before cooking?

Modern cooking websites often say it doesn’t matter. In a way, they’re both right. Soaking beans can help improve the texture of the final product once the beans are cooked and reduce the gas produced when the food is being digested. But it isn’t necessary to soak them.

Can I cook green beans without soaking?

Here’s a secret you may not know: You don’t actually have to soak your beans at all. Just add them to your pot and plan on cooking your recipe for another hour or two beyond the usual cooking time. Keep an eye on the level of liquid, adding more water, broth or stock if the pot looks dry.

What happens if you soak green beans overnight in water?

If you soak the beans for longer than 12 hours, you run the risk of the beans losing both their characteristic flavor and texture. At that point, you’ll be dealing with a gritty, tasteless bean that does no one any favors at dinnertime.

How do you soak beans before cooking?

There are three main methods to soak beans, ensuring they’re ready for cooking. Before soaking beans, inspect them and remove any damaged beans or debris. Then place the beans in a pot large enough to accommodate their growth as they typically triple in size. Next, choose one of the following soaking methods:

What is the best way to eat beans?

The best way to eat beans is to first cook them in a large pot of water, about 4 cups of water to every 1 cup of beans. Adding lemon grass or other herbs to the water can improve the flavor. Once beans are cooked the best thing to do is combine them with cooked rice, this is because beans are low in methionine and rice is low in lysine, so combining them makes a more complete protein.

Does soaking beans prepare them for greatness?

Whether they’re destined for baked beans or bean soups like minestrone, many home cooks believe that soaking beans prepare them for greatness. Oops, something went wrong Enter your email and we’ll send you some samples of our favorite classes. See why leading organizations rely on MasterClass for learning & development.

Should you Blanch green beans before cooking?

Let the Beans Chill! The quick blanching helps cook and tenderize the green beans, but shocking them right after in a large ice water bath stops the cooking and any further change in color. The result is crisp, tender, gorgeous green vegetables. Just reheat the vegetables right before serving.