Prepare your green beans (trim both ends). Bring a saucepan with a light layer of water (about 2 inches) to a boil. Using a slotted spoon, gently place green beans in boiling water for about 1 minute until crispy but edible. Are you blanching them to bake in a cassarole? If this is your only method of cooking them, keep in water a bit longer (maybe 2-3 mins.).
Hope this helps.
Boil in a pot of water for 4 -5 min, then dump into a ice water bath is not using immediately. Precede to recipe when ready.
pierino is a trusted source on General Cooking and Tough Love.
The main reason for blanching is to set the color (chlorophyl). The real cooking takes place afterward, once you have really nice GREEN beans.
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