When you need to get some veggies on the table, stat, there’s almost no quicker way to cook them than blanching. Simple blanched green beans would be excellent left alone, with nothing more than a splash of soy sauce or a drizzle of olive oil. But often, blanching is just the first step in preparing them. This task is basic and quick. You may be familiar with the traditional step of dunking blanched green beans in an ice bath to stop the cooking and preserve that verdant color.
How to blanch green beans Arguably the easiest way to cook green beans: Bring a big pot of water to a rolling boil and season it generously with salt. With Diamond Crystal, you can eyeball about 1 Tbsp. kosher salt per 1 qt. water. While the water is heating up, use that prep time to rinse the green beans in a colander, then use a sharp knife to trim their woody stem ends. Add the green beans to the boiling water and set a timer for 2 minutes.