Sous Vide Green Beans
Cook fresh green beans perfectly every time with the sous vide method. Serve as a healthy side dish, or use your crisp-tender green beans to get a head start on green bean casseroles.
Servings: 6
Equipment
- colander
- medium mixing bowl
- pot
- sous vide weight or heavy kitchen tool
Ingredients
- 1 pound fresh green beans washed & trimmed
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder optional
Instructions
- 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.
Notes
If you aren't using the sous vide green beans immediately, transfer the bag from the hot water to an ice bath for 10 minutes. Keep in the fridge and use within 4 days.