Green beans are one of the most widely consumed and appreciated vegetables in Spain , and can be found for sale throughout the year, as it lends itself perfectly to growing in greenhouses. The beans (or beans or beans) are used for their dry seeds or for their physiologically immature fruits and seeds. In Spain, when they are consumed dry, they are called kidney beans or beans and are included under the term “green beans” when they are consumed still immature.
If you are one of those people who have their own garden at home, surely on more than one occasion you have had the need to freeze part of your harvest. Thus, you can enjoy your products throughout the year, that’s why we show you in this article how to preserve green beans .
And for all those who prefer to buy fresh and freeze produce, pay attention to how to freeze green beans before they start to lose their properties. The vegetables will remain intact for months, preserving their flavor as if they were just harvested. Find out how to get it!
How to freeze green beans
We explain step by step how to freeze them.
1. Freeze them fast
If you want to freeze the green beans, it is not worth just putting them in the freezer, but we must prepare them in a specific way. In this way, we can preserve all its qualities, as well as its pleasant taste, without damaging them.
To do this, you should know that, when freezing food, ice crystals are usually created if it is not done correctly. In addition, these crystals can change the structure of the food so much that, in the case of beans, they will cause them to have an unpleasant metal taste. They will also lose the texture that characterizes them, as well as all their nutrients.
You sure want to prevent this from happening, right? Well, to maintain the properties of green beans, their freezing must be fast, so that the ice crystals that form are small and cannot break the cellular structure of the bean. Follow the following recommendations to know how to freeze green beans quickly and correctly, the only way to preserve their properties.
2. Blanch them
Before freezing green beans, as well as any vegetables that are eaten cooked, you must blanch them. Blanching is a culinary technique that involves blanching vegetables in boiling water for a few minutes.
To do this perfectly, place the beans in boiling water for one to three minutes, as the time will vary depending on the thickness and cut of the beans. The larger or depending on how we have cut them, the longer we must leave them in the boiling water, while if the pieces are smaller, they must be less time to scald.
3. Dry them well
After blanching, drain the beans in a colander and immediately place them in cold water with ice cubes. Transfer the beans from the drainer to a large pot or basin with cold water and ice cubes after blanching.
Once they are cold, in order not to spoil the properties of the green beans, drain them again, then dry them very well. This step is essential, because to preserve the green beans in an optimal way they must be completely dried. If you don’t, the remaining water will freeze and burn the beans.
Once they are very dry, if they are frozen immediately we will be able to deactivate the proteins in the beans before they can spoil them with their reactions.
4. Take them to the freezer
When you are all ready to freeze the green beans, remember that it is important to do it in small portions. In addition, if we add to this that they are already cold when you take them to the freezer, you will greatly minimize the risk of crystals forming that could harm their conservation. In this way, the freezing will be done homogeneously and quickly.
If you are going to keep the green beans in the freezer and you want them to remain in good condition, you should keep them for up to 12 months, but we recommend eating them before they exceed that period. A good way to control the time is to write the date of the freezing day on a sticker, so you will know which ones are the oldest and how long they have left before they start to lose their properties.
Finally, when you go to eat them you just have to put them in boiling water for 30 minutes without defrosting. Add them to the pot of boiling water and they will defrost as they cook.
Properties of green beans
Green beans are a widely used ingredient in many recipes, both traditional and more current. In addition, the benefits they bring to our body are even recognized by the WHO.
But before talking about the properties of green beans, we must talk about their origin. This vegetable came to our continent from America and, since then, it has established itself as a fundamental ingredient in all kitchens. Today, we can find two varieties of beans in our markets: the flat ones with a stronger flavor, and the fine and round ones, whose flavor is somewhat more delicate.
These pods are the fruit of a climbing plant of the Fabaceae family, and are an excellent source of nutrients, vitamins and minerals. They also have a very high and beneficial nutritional value for our body.
And it is that for every 100 grams of green beans, we will be ingesting only 31 calories, 0.1 grams of fat, 3.4 grams of fiber, 7 grams of carbohydrates and 1.8 grams of protein. The rest is made up of sodium, potassium, iron, magnesium, calcium, and vitamin C.
Thanks to the many properties of green beans, including them in our menu will have a positive impact on our body. They are a very nutritious food, rich in water and with very few calories, which will also help us to eliminate fluid retention and toxins.
Another of its properties is that they are rich in antioxidants and regulate intestinal transit, which is why it is so important to freeze green beans properly. With these tips, you will be able to keep the green beans in better condition and keep them intact.