Annie & Skyler We are in the heart of green bean season in the FIO gardens and it’s AMAZING. After all, who doesn’t love that sweet, succulent goodness of fresh-picked pods? When you have more than you can eat—or can’t pass up a beautiful bushel at the farmers market—capture the summery goodness in the freezer and you’ll be able to enjoy them all year long. The best part? It’s SO easy! Whether you freeze a huge bumper crop at once, or process a just few bags at a time (our preferred style!), these simple steps streamline the process. We’ll show you how to take your green beans from vine to freezer this summer, PLUS how to add even more flavor each bag.
Pick ‘Em Whether you harvest them from the plant or choose them at the farmers market, opt for green beans that are smooth, firm, and slender. If the pods feel spongy or have big lumps where the beans are inside, they are like past their prime.
Trim Snap off the stem end and tip (if desired), then break the beans into bite-size pieces. We like the elegant look of the curly tips, so we leave them on!
Blanch Bring a large pot of water to a boil. Working in batches of a few handfuls, add the beans to the water. Cover the pot and immediately start a timer for 3 minutes. Meanwhile prepare a large container of ice water. After the 3 minutes is up, use a wire scoop or slotted spoon to transfer the beans to the ice water.
Drain and Bag Drain beans in a colander, then pack into resealable freezer bags. Squeeze out as much air as possible then seal, flatten bag, and label. Freeze up to 1 year.
Butter ‘Em Up If you’re feeling creative, add a slice or two of compound butter to your frozen green bags for extra flavor.
Here’s how to do it: Combine ½ cup softened salted butter (1 stick) with whatever chopped fresh herbs you like OR one of the flavor ideas below (or make up one of your own!). Transfer the mixture to a square of waxed paper. Gently roll the waxed paper up around the compound butter to form a log, then twist the ends of the paper, tootsie roll-style, to enclose. Chill or freeze until firm, at least 1 hour, then add 1 or 2 slices to each bag of frozen green beans (or any veggie!).
• Basil-Garlic 2 Tbsp. chopped fresh basil + 1 clove garlic, minced + ½ tsp. freshly ground black pepper.
• Sesame-Ginger 2 tsp. grated fresh ginger + 2 tsp. toasted sesame seeds + 1 tsp. soy sauce + 2 green onions, finely chopped
• Pizza-Style 2 tsp. tomato paste + 1 tsp. dried oregano + ½ tsp. garlic powder + ½ tsp. crushed red pepper
• Greek-Style 1 Tbsp. lemon juice + 1 tsp. lemon zest + 1 clove garlic, minced + 2 tsp. dried oregano + ½ tsp. dried marjoram
• Chimichurri 2 tsp. red wine vinegar + 1 tsp. each chopped fresh oregano, parsley, and cilantro + 1 clove garlic, minced + ½ tsp. crushed red pepper
• Chipotle-Lime 1 canned chipotle pepper, minced + 2 tsp. fresh lime juice + ½ tsp. lime zest + ½ tsp. ground cumin
TO COOK frozen veggies with compound butter, in a small saucepan or skillet cook veggies and butter over medium heat, covered and stirring occasionally, until vegetables are hot and steamy and butter is sizzling, 8 to 10 minutes.
