How to Keep the Color in Green Beans

Cooking, freezing and canning leeches the bright green color from green beans, turning them into a dull and unattractive vegetable. Overcooking causes the loss of color as the heat breaks down the chlorophyll in the vegetables. Brief cooking, both before serving or preserving, retains more texture and flavor, and prevents color loss in the green beans. A process called blanching turns the green beans into a crisp-tender, bright green vegetable that looks and tastes good.

Things You'll Need

  • Knife
  • Pot
  • Bowl
  • Ice cubes
  • Slotted spoon

Instructions

  1. Wash the green beans under cool running water. Trim the ends from the beans and cut them to the desired length.

  2. Fill a large pot with 1 gallon of water. Heat the water to boiling over medium-high heat.

  3. Fill a large mixing bowl with water. Place a handful of ice cubes in the water. Set the ice water near the pot of boiling water.

  4. Plunge 1 lb. of green beans into the boiling water. Return the water to a boil and cook the beans for three minutes.

  5. Remove the beans from the water with a slotted spoon. Place them in the ice water immediately so the cooking process stops. Cooling the beans at room temperature causes them to overcook and lose their color.

  6. Drain the ice water from the blanched beans. Pat them dry and prepare them as directed in your recipe for serving, canning or freezing.

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