Can You Freeze Green Beans? How?

Here is the ultimate guide on how to freeze and store green beans so that you can make the most out of some fresh produce.

I have found these methods and tips to work great!  

Let’s get started with the first one.

How to Freeze Green Beans?

Prep Time: 5 minutes

Total Time: 5 minutes

If you are in a hurry and don’t have time to work through several steps, you can try this quick and simple method.

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Materials

• Green Beans

Tools

• Ziploc Bags

Instructions

1. Prep and Dry: After removing the end bits of the green beans, wash them. Then dry them thoroughly and make sure that there is no moisture left on them.
   
   You could also cut them into smaller pieces if you prefer.
   
   
2. Portion and Pack: Divide the green beans into quantities that you can easily use in one go and then pack them into Ziploc bags.
   
   
3. Seal Them In: Seal the Ziploc bags after making sure to squeeze out all the excess air. You can use a straw to make this step easier.
   
   
4. Label and Freeze: Add a label on the bag with the date and the measure, and you are all set to freeze the green beans.
   
   Check out this video by “An Oregon Cottage” on YouTube to see how it is done -

Freezing Green Beans after Blanching Them 

Blanching and freezing green beans is a great way to lock in the vibrant color and nutrients of the green beans for longer.

Wash and Cut

Thoroughly wash the green beans and then cut them into pieces that you prefer to use in your recipes.

Blanch

Drop the green beans into a pot of boiling water and let it blanch for about 2 to 3 minutes. Then transfer them into an ice bath to stop further cooking.

Dry and Portion

Dry the green beans so that no trace of moisture is left on the beans and then portion them into easily manageable quantities.

Pack and Seal

Pack the portions of blanched green beans into a Ziploc bag and then seal them in. Make sure that most of the air has been squeezed out before sealing.

Label and Freeze

Add a label on the bag with the best before date and you can leave it in the freezer till you need it next.

Here is a tutorial by “Judi in The Kitchen” on YouTube –

Freezing Green Beans after Flash Freezing Them

This is also a great way to freeze green beans, and it is much more convenient to pull them out later on.

Wash and Prep

Wash the green beans thoroughly and cut them into the sizes you prefer. You could also blanch them if you like. Then thoroughly dry the beans.

Lay Out

Line up the green beans on a baking sheet lined with parchment paper and try to space them out and not clump them together.

Flash Freeze

Leave the tray of green beans in the freezer for a couple of hours or overnight and let it freeze solid.

Pack and Seal

Transfer the frozen green beans into a Ziploc bag and seal them in. Try and squeeze out all the air in the bag before sealing.

Label and Freeze

After adding a label on the bag with the best before the date you are good to go.

You can watch this tutorial by “Berta Jay” on YouTube to get a clearer picture –

How Long Can You Freeze Green Beans? 

You can freeze green beans for 10 to 12 months, and maybe even more.

But keep in mind that the longer it stays in the freezer, the more it changes in taste and texture, though it is perfectly safe to eat. 

As long as they are protected from freezer burns, they should last for quite long in the freezer.

Also, make sure that the beans are completely dry before you freeze them. Because the water crystals once frozen can damage the green beans.

How to Store Frozen Green Beans? 

You can store frozen green beans in Ziploc bags or any freezer-safe air-tight container.

The choice between the two comes down to how much you plan to freeze and how much space you can afford in your freezer. 

If you are pressed for freezer space, Ziploc bags are your best bet. You can pack a big batch of green beans and stack them on top of each other after flattening them out.

Irrespective of how you cut or process the beans, the Ziploc bags are more convenient. 

If you plan to freeze canned green beans, make sure to take them out of the can and transfer them into a freezer-safe container.

The can might not fare well in the freezer and can rupture and leak its contents. So, it is best to transfer beforehand.

How to Defrost Green Beans? 

The best way to thaw green beans is to take out the portion you need and run it under some cold water or immerse it in a bowl of lukewarm water.

To make the process faster, just stir it around for a minute or two. 

You could also microwave or steam the green beans to thaw them faster. But they also work just fine if you use them right out of the freezer. 

But keep in mind that the green beans can be a little slimy and soggy once they thaw. So, they are best used in cooking recipes.

Do not leave them out for long after they thaw as they can spoil easily. 

Can You Refreeze Green Beans? 

Though it may be safe to freeze green beans, it depends on a lot of conditions and so it is best recommended not to.

The green beans change in texture and flavor once they freeze and thaw. This will only worsen with each repeated freezing. 

Moreover, once it thaws and is left out for a while, it has a high chance of the beans getting bacterial build-up and consequently going bad. 

To avoid having to refreeze the green beans, portion them beforehand into easy-to-manage measures or flash freeze them so that it is easy to grab a few handfuls.

Do Green Beans Freeze Well? 

Yes, green beans freeze well and are one of the commonly frozen vegetables. It is a great way to preserve the veggie for the long term. 

But, of course, it does not taste or feel as great as fresh green beans. There will be slight changes in texture and taste, which are more or less masked once it is cooked. 

Bottom Line 

I hope this article helped you freeze and store all the extra green beans in your pantry. 

If you have any queries or would like to share some freezing hacks of your own, it would be great to hear from you. 

Feel free to share this with your family and friends to help them with their meal prep.