The Right Way to Refrigerate and Freeze Fresh Green Beans

Trimming the Green Beans

Use a sharp chef’s knife to trim the ends off. Remove the knobby ends on the beans by cutting them off with the knife. Trimming off the ends will make the beans more appetizing when you add them to dishes or meals. You can also trim off the tapered ends on the beans if you’d like, though this will not affect the taste or flavor of the beans.

Cut the beans into 1 to 2 inches (2.5 to 5.1 cm) pieces. If you plan to add the green beans to soups and casseroles, cut them up before you store them. This will make it easier for you to put them in dishes as you cook. Make sure all the beans are cut to around the same size and length.

Leave the beans whole for green bean dishes. If you are planning to serve the beans whole in a steamed green bean dish, do not cut them before you store them. You may cut a portion of the beans and leave the other portion whole so you have some variety.

Refrigerating the Green Beans

Do not wash the beans. Washing the beans can leave moisture on them, which can cause them to mold. Use your hand to wipe off any dirt or debris on the beans, if any.

Place a paper towel in a large resealable freezer bag. The paper towel will help to soak up moisture on the beans and prevent them from becoming moldy.

Put the green beans in the bag. Make sure the green beans sit flat in the bag. Push as much air as you can out of the bag before you seal it.

Refrigerate for up to 1 week. Keep the beans in the vegetable crisper drawer in your refrigerator so they stay fresh.

Wash the beans before using them in dishes. Before you toss the beans in a dish, take them out of the fridge and give them a rinse under cool running water. Make sure they appear hard and supple, not soggy or wet. Then, put them in casseroles, stir frys, and salads for a healthy crunch.

Freezing the Green Beans

Boil the green beans in water. Blanching the beans will prevent bacteria from forming and keep them crunchy, rather than soggy or wet. Put 1 gallon (3.8 l) of water in a large pot. Bring it to a boil and put the beans in the water in batches. Let small beans boil for 2 minutes. Medium beans can be boiled for 3 minutes, and large beans can be boiled for 4 minutes.

Cool the beans in a bowl of ice water. Make ice water by putting ice cubes in cold water in a bowl. Put the boiled beans in the ice water to blanch them. After the beans have cooled, take them out of the ice water and pat them dry with a paper towel. Cool the beans for the same amount of time that you boiled them. For example, if you boiled small beans for 2 minutes, cool them for 2 minutes. You may need to add more ice to the ice water to keep it cold. Use tongs or a slotted spoon to transfer the beans from the hot water to the ice bath.

Place the beans in a large resealable freezer bag. Make sure the beans sit flat in the bag. Seal the top shut, leaving a small space. Then, press down on the bag to remove air in the bag. This will prevent freezer burn and keep the beans fresh. Another option is to use a vacuum sealer to remove air in the bags.

Label the bag with the date and amount. Use a permanent marker to note the date you froze the beans and the amount in the bag. You can also write “green beans” on the bag so it is easy for you to identify them when you pull them out of the freezer.

Freeze the beans for 8-10 months. They will keep in your freezer as long as they stay sealed in the freezer bag. Try to keep the beans stacked flat in your freezer.

Take them out of the freezer and use them in dishes. You do not need to defrost the beans before you put them in casseroles, soups, or stir frys. Simply remove them from the freezer bag and add them to dishes, allowing them to heat up as you cook them.