How Long To Boil Green Beans (And Why)?

Exact Answer: 5-10 Minutes

Green beans are the unripe part of the common bean. These are the immature young pods that are used for purposes like cooking. The green beans are known by a variety of names like snap beans, string beans, snaps, french beans, and many more. These are consumed before the actual bean has properly matured. Carrying a lot of nutrition and health values, green beans constitute a major part of the diet of many people.

The green beans are commonly prepared on the occasion of Thanksgiving. They can be boiled, stir-fried, steamed, or baked. Served with a well-cooked meal or potato, the french beans are an ultimate delicacy. Green beans are best known for the green part and the nutrients like Vitamin C, K, B6, dietary fibers, calcium, and many more.

How Long To Boil Green Beans?

A thicker bean is difficult to cook because the cooking temperature cannot be maintained throughout. Whereas, a thinner bean takes lesser time because the cooking temperature is maintained throughout. Smaller beans will take 5 minutes. If you are in a hurry, it is always advised to cut the bean into smaller pieces and then cook it to save time.

Using regular fresh beans will help you get the finest taste. Seasoning the beans with sesame oil, olive oil, or avocado oil adds a splash of freshness. If you have the beans as it is without any meat, use cucumber or peanut sauce for the extra taste. Beans is a side dish that adds a lot of nutritional value with just minimal preparation. Green beans can be available in a variety of forms like canned, fresh, or frozen. The nutrients from the green beans reduce the number of health conditions like cancer, depression, poor bone health, infertility, and many more.

Green beans are commonly used in salads and dishes. Green beans are legumes ad eating them raw might be toxic. Hence, it is always advised to wash and cook them properly. Green beans contain lectins that resist digestive enzymes. They bind to the cells in the body causing problems like nausea, diarrhea, vomiting, or bloating. These beans can also cause problems in the gut if consumed raw for long.

Boiling the green beans makes them tastier, easily digestible, and increases the availability of nutrients from the green bean. The lectins get deactivated when the bean is boiled at 100 C. Boling the beans also increases the antioxidant content that protects the cell from free radicals reducing the chances of diseases. One of the cons that come with boiling is that it can cause many nutrients to flow out from the green bean.

Why Does It Take This Long To Boil Green Beans?

The green beans take time to boil because the tissues of the plant cell have to be broken out. It is also important for the green beans to sup so that it is easier to eat them. For preparing the beans, start by washing them. This ensures that the dirt or any germ from the soil is washed off in the first go. Then, break the bean from any brown end. The brown end can be harmful.

For removing the brown end, just break the green bean into two parts and the brown part will ultimately get off. Also, a tip is to cut the green bean into two halves if it is long or if there is lesser time in hand. Now, begin by boiling some water in a pan preferably at 100 C. Now, add the green beans to the water and let it boil till it gets tender. At this point, reduce the gas to a simmer.

Drain the water from the pan. For the shiny garnish, add butter or olive oil to a pan and lightly toss the boiled green beans in the water. Glazing the green beans with butter or oil gives it an extra shine and makes it even more delicious. You can even season the beans, for the extra taste.

Conclusion

Green beans can take up to 7-10 minutes depending on the size and texture of the beans. If the bean is thicker, it will take longer to cook as compared to the thinner beans. Also, it is advised the cut large beans in half to fasten the cooking process. Green beans carry a large number of Vitamins specifically Vitamin K and antioxidants. These nutrients help in protecting the body from a plethora of diseases.

References

1. https://www.sciencedirect.com/science/article/pii/S0260877401001820
2. https://www.sciencedirect.com/science/article/pii/S0023643812002745