Copy Cat Recipe - TGI Friday's Green Bean Fries (2024)

FAQs

How do you freeze green beans so they stay crisp? ›

Blanching green beans before freezing helps them to retain that beautiful green color and crisp texture when you go to enjoy them. Skipping this step might result in your beans having a mushy texture once defrosted.

There are two parts to blanching: a quick boil in salted water, then a quick plunge in a bowl of ice water. The boiling does the cooking and the ice water stops the cooking so the beans don't become overcooked and mushy.

Storage. Store unwashed fresh beans in a reusable container or plastic bag in the refrigerator crisper. Whole beans stored this way should keep for about seven days.

Cooling before freezing prevents the green beans from getting mushy or losing their color. While the beans are blanching, prepare an ice bath by filling a large bowl with cold water and ice cubes.

Green beans can be frozen in their raw state, but consider blanching and shocking them for the best results. Not only does cooking them this way lock in their vibrant green color, but Registered Dietitian and Chef Abbie Gellman says it also eliminates surface microorganisms and dirt, preventing deterioration.

If you freeze green beans without blanching them first, the texture, color, and taste won't be quite as fresh when you defrost and eat them after long-term storage. They'll be good for a couple of months in the freezer, but quickly go downhill thereafter.

You may be surprised to learn that frozen green beans have just as many nutrients as, if not more than, fresh green beans. That's because frozen produce is harvested at peak ripeness, blanched, and flash frozen to preserve most of the nutrients and prevent spoiling.

Salt the water (per quart of water, estimate a tablespoon of kosher salt), which will bring the green beans to life and enhance their flavor. Once the water is boiling, add the beans and cook for two to three minutes. While the beans are cooking, fill a large bowl with cold water and ice.

In summary, the safest way to eat green beans is usually cooked, but green beans can be eaten raw as well. Just be sure to wash them under running water before using them, as you would with any other produce. And because green beans contain lectins, eating them raw may result in tummy troubles.

A few brown spots here and there on a bunch of green beans mean they're getting a little aged, and won't be the freshest beans you'll eat. But it doesn't mean you can't—or shouldn't eat them.

Why do my green beans taste sour? ›

As beans start to spoil, you may see brown spots or notice that they feel soft and slimy. They can feel limp and might have a sour, rotten smell. Moisture is usually the biggest threat to green bean freshness.

Freeze the green beans: Place the beans in quart-size freezer bags. Fill the bag about 3/4 full so that you can flatten them slightly to stack in the freezer. Squeeze out any excess air as you secure the seal. Label and date each bag, then place them in the freezer for up to 12 months.

Green beans are a fairly easy vegetable to vacuum package. Some people blanch their green beans prior to freezing them, but by vacuum sealing them, you are preserving the quality and nutrients without the added extra step and time.

While it's tempting to toss frozen green beans directly into the pan, taking the time to thaw them first can yield superior results. Thawing allows the beans to cook more evenly and prevents them from becoming excessively tender or mushy.

How to Store Green Beans. Green beans should be stored unwashed in the crisper drawer of your fridge. If they came in a bag, keep them in the bag when storing. If they came in a small berry box from the market, transfer them to a reusable storage or plastic bag before storing them in the fridge.

If you toss frozen green beans straight into a pan, all the ice around them will thaw and create a pool of water in the bottom of the pan, which then has to cook off before the green beans start to saute. This results in overcooked, soft, soggy, and rubbery green beans.

Trim green beans ends and cut into 1 to 1-inch lengths (or desired size). Place in quart-sized zip-top freezer bags, removing as much air as possible with a straw (or other method) and seal.