Say no more to soggy green beans. With the sous-vide method, you’ll cook fork-tender and crisp green beans every time. Serve Sous Vide Green Beans as is, or use them in your favorite recipes!
Did you know you can sous-vide more than just meat? These step-by-step instructions will show you how to use an immersion circulator for cooking green beans sous-vide style. The beans emerge from the water brighter green than before, full of flavor and the perfect crisp-tender bite.
If you’re new to this technique, let me quickly explain. The term refers to cooking vacuum-sealed food in a temperature-controlled water bath. In French, it literally means “under vacuum.”
The sous vide method is the BEST for cooking vegetables, especially green beans, which can be tricky to cook just right. However, there is no need to worry about overcooking or undercooking your green beans. Sous vide green beans have the perfect fresh and crisp texture no matter what!
👉 These Green Beans Sous Vide Are
- Perfect! Never face the misfortune of mushy green beans again!
- Easy to make. Tasty weeknight or fancy dinner side dish.
- Customizable. You can amp up the flavor with spices, seasonings, and sauces for a delicious and healthy side dish.
- The best way to blanch green beans. The beans retain more flavor and nutrients than boiling.
📝 Ingredients You’ll Need
- Green beans – Bright green & fresh! They should snap effortlessly when bent.
- Olive oil – Use quality olive oil for the best flavor.
- Sea salt & black pepper – Simple seasonings enhance the naturally sweet and pleasantly earthy flavor, but you can use any spices and herbs you like.
- Garlic powder – for some optional zing!
🥣 How To Make Green Beans Sous Vide
1️⃣ Trim green beans. First, wash your beans and drain them well of any excess water. Then, trim or snap off the ends and place the trimmed green beans in a mixing bowl.
2️⃣ Season green beans. Drizzle all over the top with olive oil and season with salt, pepper, and garlic powder (if using). Give everything a good toss.
3️⃣ Heat water with an immersion circulator. Fill a large pot with water, and place the immersion circulator inside. Set the temperature to 180F.
4️⃣ Enclose green beans in a vacuum sealer bag. While the water preheats, place the seasoned green beans in a vacuum sealer bag in a single flat layer, and vacuum seal the bag closed.
5️⃣ Cook green beans. Once the water reaches 180F, submerge the vacuum-sealed green beans into the hot water. Use a sous-vide weight or heavy kitchen tool to keep the bag from floating to the top. Let cook for 60 minutes.
6️⃣ Season and serve. Remove the bag with tongs once the time is up, and carefully cut it open. Season with preferred sauces and toppings, and serve hot.
💭 Recipe Tips
- No vacuum sealer? There must be no air in the bag. However, you can use a zip-top plastic bag and the “water-displacement method” to remove air.
- The water displacement method – Place veggies in a zip-top bag leaving a small opening for air to escape at the top. Slowly submerge the bag in water and then close the opening once all of the air is pushed out.
- The fresher, the better – For the best results, use the freshest green beans you can find and use pods roughly the same length.
🥓 Variations & Add Ins
Green beans sous vide style are perfect just the way they are. Yet feel free to upgrade your green beans with any flavor or use them in your favorite recipes.
- Serve topped with crumbled bacon, french-fried onions, or grated parmesan cheese.
- Toss with butter and fresh minced garlic immediately after sous-vide cooking while the green beans are still hot. The heat will melt the butter and gently cook the garlic.
- Make “angry beans!” with a spicy pinch of red pepper flakes or chili garlic sauce.
- Toss with sesame oil, sesame seeds, and sriracha for schezwan-ish flavor.
If casseroles are a staple on your holiday table, make sous vide green beans for your favorite recipes. For example, try them with my keto green bean casserole!
🧊Storing & Freezing
Storing: If you aren’t using the green beans right away, transfer the vacuum sealer bag from the pot of water to an ice bath for at least 10 minutes. Then, keep it in the fridge for up to 4 days.
If you’ve already opened the bag, let the leftovers cool and refrigerate in a glass, air-tight container for 3-4 days.
Freezing: Please do not try to freeze sous-vide cooked green bean leftovers (unless you like mushy green beans).
Heat the water between 180F and 186F. If you like your green beans tender with crisp, heat the water to 180F. For softer green beans, heat the water to 186F.
Yes! It can take more time than common cooking veggies, but the results are worth the wait. The sous vide method yields consistently fork-tender, crisp vegetables.
I do not recommend sous-vide cooking your green beans from frozen. The proteins and fibers deteriorate as they thaw, making mushy, unappetizing green beans.
This is most likely because of the green beans themselves. They’re best picked when the pods are young and tender. As they mature, the fibers become tough and stringy.
More Sous Vide Side Dish Recipes
Sous Vide Green Beans
- medium mixing bowl
- sous vide weight or heavy kitchen tool
- 1 pound fresh green beans washed & trimmed
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder optional
- Wash the green beans and drain them of any excess water. Trim or snap off the ends and place in a medium-sized bowl.
- Drizzle with olive oil and season with salt, pepper, and garlic powder (if using). Toss to coat.
- Fill a large pot with water, and place the immersion circulator inside. Set the temperature to 180F.
- While the water preheats, transfer the seasoned green beans to a vacuum sealer bag in a flat single layer and vacuum seal the bag closed.
- Once the water reaches 180F, submerge the bag of green beans into the water. Use a sous-vide weight or heavy kitchen tool to keep the bag from floating to the top. Let cook for 60 minutes.
- Once the time is up, remove the bag with tongs and carefully cut it open. Season with preferred sauces and toppings, and serve hot.