How to flash freeze asian green beans from the garden or if you get a great deal on any fresh green bean at the market. I grow asian beans. I like this variety because it holds up to the summer heat and gives great production. The problem is they come all at once. It seems like you turn around and there is another foot long bean on the vine. Preparing asian beans is the same as any other green bean. By freezing them you can eat them most of the year. This works with other vegetables too. It is simple.
You need to blanch them in boiling water for just a minute or so, until they turn bright green. You need to do this or they will be rubbery when you thaw and cook them. I find an asian spider strainer like this one on Amazon (affiliate link) works great to get them out of the boiling water. Plunge them in ice water to stop the cooking. You just want to cook the outside. Put them in a single layer on a cookie sheet. Put in freezer for 10 minutes until the water on the surface has frozen. If you fail to do this, before putting them in a freezer bag, you will have a solid block of frozen beans.
By flash freezing the outside, they won’t freeze together. You will be able to take out of the bag just what you need. When I want to cook some beans, I take out a hand full place in a covered dish and add a teaspoon of water. Microwave for a minute and a half or steam them. Try freezing vegetables. It is a great way to preserve the taste a nutrients of fresh vegetables.
