Discover the secret to perfectly crunchy green beans every time
Green beans with butter and breadcrumbs are a childhood favourite. However, this simple dish doesn't always turn out as we would like. After cooking, it is often too soft and fibrous. How can we avoid this? Discover a simple method.
21 June 2024 10:59
Green beans are one of the most popular seasonal vegetables. They can be prepared in various ways, but we often serve them with butter and breadcrumbs.
Sometimes, after cooking, vegetables become too soft and fibrous. How can we prevent this? Follow these three simple rules, and green beans will never lose their crunch.
How to cook crunchy green beans?
Green beans are one of the most popular summer treats. There are two varieties of beans. Although they differ in colour, they taste almost identical. Green beans contain many valuable vitamins, such as vitamins A, C, E and B, potassium, calcium, and magnesium. You can enjoy them without guilt, as 100 grams of the product contains only 31 kcal (about 130 kJ).
How do you prepare green beans? The vegetable pairs perfectly with meat, eggs, or dairy products. It is often served with butter and toasted breadcrumbs or crumbled feta and dill. The possibilities are endless.
How to cook green beans correctly? Start by thoroughly rinsing the vegetable in cold water. Trim both ends and remove the fibres. Place the prepared beans into boiling, lightly salted water. If you want them crispy, cook them for no more than 5-10 minutes. This is very important, as more prolonged cooking deprives them of their nutritional value and causes them to lose their firmness. After cooking, immerse them in cold water. This way, they will retain their intense colour.
Add a spoonful to the water. The green beans will come out soft and retain their colour
Green beans can cook a little longer. However, there is a way to shorten the cooking time. Add a teaspoon of salt and sugar to boiling water and the beans. Cover them and cook them for 7-10 minutes. After this time, transfer them to a colander and rinse under cold water. This trick will also work for older bean varieties. Adding sugar makes the vegetable soften faster and won't be fibrous after cooking.
