Green beans make for a perfect meal that can go with absolutely anything from rice to roast chicken. They have a bright green appetizing color and a crispy texture that feels too good in the mouth, making them quite popular in many kitchens.
However, all that green bean goodness can be ruined by overcooking. Overcooked green beans are mushy and brownish with fewer nutrients.
It makes sous vide your go-to cooking style for this delicacy if you want to set everything on your plate while still vibrant looking, consistently cooked, and with all the nutrients intact.
Below are five green beans sous vide recipes that will leave you (and your dinner counterparts) yearning for more. Let’s get cooking!
- Recipe 1: Sous Vide Green Beans Amandine
- Recipe 2: Sous Vide Green Beans with Garlic and Coriander
- Recipe 3: Sous Vide Szechuan-Style Green Beans
- Recipe 4: Sous Vide Green Beans Casserole
- Recipe 5: Sous Vide Green Beans with Bacon
Recipe 1: Sous Vide Green Beans Amandine
Amandine, also called almondine, is simply a meal with almonds as garnish. The almonds can be whole or flake toasted.
Butter is usually involved in the seasoning so that the almonds will stick well. Amandine usually goes with green beans, fish, asparagus, or potatoes.
Sous vide temperatures: 194°F (90°C)
Prep Time: 10 minutes
Cook Time: 30 minutes
Chill Time: 10 minutes
Total Time: 50 minutes
1 pound of green beans
1/2 teaspoon kosher salt
3 tablespoons of unsalted butter
2 tablespoons of minced shallots
1/4 cup of sliced almonds
1 tablespoon of fresh lemon juice
Ground black pepper to taste
Heat water bath to temperatures of 194°F (90°C).
Place the green beans in a vacuum bag. Try to smoothen them out in the bag so that they look evenly placed.
Then vacuum seal it. You can slowly put the bag in water to get rid of the air, then zip it up right before you submerge it entirely.
Place the sealed bag in your heated water bath and use something heavy to weigh it down. The bag should sink to the bottom.
If the water does not cover a part of it, it will not cook like the rest of the submerged parts.
Allow the green beans to cook for 10 minutes.
After cooking, take out the bag. You can use tongs to hold them.
Place the hot bag in a water bath with ice and let them chill for 10 minutes. Doing this stops further cooking of the beans preventing overcooking.
As the green beans cool down, prepare the other ingredients you have. Begin by heating a skillet over a medium flame.
Add butter to the pan and let it start foaming. Add in the shallots and cook them until they are translucent. Add the almonds and stir until they are brown.
Now take out your chilled green beans and add them to the almonds with lemon juice, black pepper, and salt. Toss them together for a few minutes.
Serve the green beans with steak or any meal of your choice.
Recipe 2: Sous Vide Green Beans with Garlic and Coriander
Garlic and coriander add a rich flavor to green beans. Here’s how to go about the simple recipe:
Prep time: 10 minutes
Cook time: 1 hour
Total cook time: 1 hour 10 minutes
A pound of fresh green beans (well-trimmed)
Lemon zest (from 1 lemon)
1 Tablespoon of lemon juice
3 Garlic cloves (minced)
1 Red bell pepper (sliced)
2 Tablespoons of olive oil
1 Tablespoon of fresh coriander (chopped)
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Preheat your sous vide water bath at temperatures of 185°F.
Place the green beans in a vacuum bag.
Take a small bowl and mix your ingredients: olive oil, garlic, lemon zest, fresh coriander, lemon juice, salt, and black pepper.
Pour the mixture into the vacuum bag and shake it well to ensure that it covers the green beans evenly.
Vacuum seal the bag and place it in the heated water bath.
Let it cook for one hour.
After one hour, the beans are ready to eat. Take them from the bag and serve.
Garnish with more fresh coriander. Enjoy!
Recipe 3: Sous Vide Szechuan-Style Green Beans
Szechuan is a type of Chinese cooking method involving spices, oil, and pepper. Sous vide Szechuan green beans make for a tasty spicy, and crunchy dish.
Sous vide temperatures: 186°F / 85.6°C
Prep Time: 15 minutes
Recipe Time: 45 minutes
Total Cook Time: (60 minutes) 1 hour
12 ounces fresh green beans
1 tablespoon Sriracha chili sauce
1 tablespoon red chili flakes
1 tablespoon dried onion
1 teaspoon toasted sesame oil
1/2 teaspoon garlic salt
1 tablespoon toasted sesame seeds
Preheat your water bath to 186°F (86°C).
Place the green beans, red chili flakes, sesame oil, garlic salt, and dried onions in a vacuum bag. Shake them well to coat the beans evenly.
Try to smoothen out the beans into a uniform layer and vacuum seal the bag.
Place the sealed bag in the heated water bath and let it cook for 45 minutes. If you want the beans to be a little softer, leave them to cook for 1 hour.
After cooking, take out the bag and pour them into a serving dish. Garnish with the toasted sesame seeds and chopped scallions.
Serve and enjoy!
Recipe 4: Sous Vide Green Beans Casserole
Green beans are a common casserole ingredient. A green bean casserole is the most popular side dish for Thanksgiving dinners in the United States.
Let’s see how to make it with a sous vide twist.
Prep time: 10 minutes
Cook time: 2 hours
Total cook time: 2 hours 10 minutes
300g fresh green beans (cut into small pieces)
1/2 medium shallot (peeled and diced)
7 ounces (100 ml) condensed cream of mushroom soup
1 egg (beaten)
1/4 cup (60 ml) bread crumbs
2.8 ounces (78 g) crispy fried onions
Salt and pepper to taste
Preheat the sous vide water bath to 185°F (85°C).
Place the ingredients apart from the fried onions into a vacuum bag. Massage the bag to mix everything evenly.
Vacuum seal the bag using a vacuum sealer or the water displacement method and place it in the heated water bath.
Let it cook for 2 hours. Cover the water bath with a lid to prevent evaporation. If you do not have a lid, you can substitute it with foil.
After 2 hours, take out the bag and empty the contents into a serving dish. Garnish with crispy fried onions.
Serve and enjoy!
Recipe 5: Sous Vide Green Beans with Bacon
For our last recipe, we will combine green beans with bacon for a finger-licking serving.
Prep time: 5 minutes
Cook time: 1 hour
Total cook time: 1 hour 5 minutes
1 pound (450 g) of trimmed green beans
1 diced medium onion
2 bacon slices (chopped into small pieces.)
Salt and pepper to taste.
Fill your water bath and heat it to 185°F (85°C).
Season the beans with pepper, salt, and diced onions. Place the seasoned beans in a vacuum bag and add in the bacon slices.
Massage everything in the bag to mix it up well, then seal it.
Let everything cook for 1 hour.
Take the bag out and serve. The dish can be eaten as a standalone or as a side dish. Enjoy!
There you go with 5 delicious sous vide green beans recipes. Green beans are very versatile, and you can use them in a wide variety of recipes.
Remember, you should always use fresh green beans for a better crunchy texture. To find out if the beans are fresh, try to curve them. If they break up fast, they are fresh, but they are not too fresh if they spring right back up.
You can have green beans as a salad or as a side dish for anything from pan-seared chicken to baked pork chops. If you are not eating the sous vide beans right away, you can always refrigerate and warm them up whenever you need a serving.
You will surely love that fiber-rich, and Vitamin C packed vegetable dinner.