Green beans for the freezer

Name: Green beans for the freezer - Cornelia A.
Ingredients: 5 kg of green beans; celery leaves; parsley leaves; water

Conserve - Green beans for the freezer by Cornelia A. - Recipia

It has been many years since I started freezing green beans, especially after I saw how easy it is and how well they keep. Every summer's end, when I find tender beans at the market, I make a big pot and freeze a few portions to have on hand in winter. The recipe is not complicated; it uses no preservatives or other tricks, just the vegetables and a few aromatic leaves. Quick info Total time: about 1 hour and 30 minutes, including cooling. Preparation time: 15-20 minutes (for cleaning and cutting the beans). Cooking time: 40 minutes. Servings: 5 kg of beans – depends on how you portion them; I make bags of 600-800 g each. Difficulty: easy Recipe type: vegetable preservation for winter, base for fasting dishes or side dishes. Ingredients 5 kg green beans (fresh, washed, and trimmed) celery leaves (to taste) parsley leaves (to taste) water (for boiling, about 5 liters) That's it. I don't add salt or other spices while boiling because I prefer to season the food after taking the beans out of the freezer. Preparation method 1. Bring about 5 liters of water to a boil in a large 10-liter pot. Meanwhile, prepare the beans: wash the pods well and break them to the desired size. I prefer to cut them into 4-5 cm pieces, but you can do it however you like. 2. When the water starts boiling, add all the beans to the pot along with a few whole leaves of celery and parsley. The vegetables should be completely submerged. 3. Let everything boil over medium heat for 40 minutes. Do not cover with a lid to prevent it from boiling over and to avoid a bland taste. 4. After 40 minutes, check if the beans are cooked – they should be soft but not mushy. If they need a few more minutes, let them cook a little longer. 5. Drain everything well in a colander. Remove the celery and parsley leaves used for boiling; they have done their job. 6. Allow the beans to cool completely so that they do not condense steam in the bags. 7. Once cooled, divide the beans into freezer bags, depending on how much you usually use for a meal. In each bag, add fresh chopped parsley and celery leaves this time. 8. Seal the bags tightly, removing as much air as possible, and place them in the freezer. Why I make this recipe often This recipe helps me always have green beans on hand, ready for any dish. It’s quick to use, doesn’t create crumbs like canned beans, and doesn’t take up much space. I also like it because, in winter, the taste is just as good as in summer. I use the beans for fasting dishes, but also as a simple side dish when needed. Tips and variations Tips Use the freshest, tender beans, without strings – they will have the best texture after freezing. Do not add salt to the boiling water. Salt can soften the beans too much when thawed. Let them cool completely before putting them in bags to avoid ice forming on them. If you have space, spread them out on a clean towel to cool quickly. Substitutions You can use just parsley or just celery, depending on what you have. Dill leaves work too if you prefer a different flavor. Variations In addition to yellow or green beans, you can also use a mix if you find it at the market. Some add a few sprigs of dill while boiling for a light flavor, but I do not use it. Serving ideas After thawing, the beans go well in a fasting stew or with mayonnaise and garlic in a cold salad. They are also good in soups or as a side dish, quickly sautéed. Frequently asked questions 1. Do I need to blanch or fully cook them before freezing? For this recipe, the beans are fully cooked, not just blanched. This way, they are ready to use directly after thawing. 2. Can I use any type of green bean? Yes, you can use yellow or green beans, wide or thin. The important thing is that they are tender and without strings. 3. Can I freeze raw beans without cooking them? You can, but after thawing, they may remain tough or have a less pleasant texture. The cooked version is safer for quickly cooked dishes. 4. How long can the beans be kept in the freezer? If well packaged, they last without problems for 8-10 months. After a year, they start to lose flavor and texture. 5. Do I have to put fresh leaves in each bag? It’s not mandatory, but fresh parsley and celery leaves add good flavor when cooking the beans in winter. Nutritional values (estimates) For 100 g of cooked beans: Calories: 35 kcal Protein: 2 g Carbohydrates: 7 g Fat: 0.2 g These are just estimates. Exact values may vary depending on the type of beans and how well they are drained. Beans are low in calories and have no significant fat. Storage and reheating Beans are stored in the freezer in sealed bags. When needed, you can take them directly from the freezer and add them to the dish without prior thawing. After cooking, the beans should not be refrozen. If there are cooked beans left, they can be kept in the fridge for 2-3 days. I do not recommend keeping them longer as the texture deteriorates. That’s it – a simple, uncomplicated method that I use year after year to have good green beans all winter.

Green beans for the freezer

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