How to keep green beans crunchy: Simple tips you need to try

Green beans are one of the most popular seasonal vegetables. You can prepare them in numerous ways, but they are often served with butter and breadcrumbs.

Sometimes, after cooking, vegetables become too soft and fibrous. How can you prevent this? Stick to these three simple rules; your green beans will always stay crunchy after cooking.

Green beans are one of the most popular summer treats. In Poland, there are two varieties of beans. Although they differ in color, they taste almost identical. Green beans are packed with valuable vitamins, such as vitamins A, C, E, and B, potassium, calcium, and magnesium. You can enjoy them guilt-free, as 100 grams contain only 31 kcal.

How to prepare green beans? The vegetable pairs perfectly with meat, eggs, or dairy products. Most often, it's served with butter and toasted breadcrumbs or crumbled feta and dill. The possibilities are truly endless.

How can you cook green beans correctly? Start by thoroughly rinsing the vegetable in cold water. Trim both ends and remove the fibers. Drop the prepared beans into boiling, lightly salted water. If you want them crispy, cook them for no more than 5-10 minutes. This is crucial, as longer cooking depletes their nutritional value and causes them to lose their firmness. After cooking, immerse them in cold water to retain their intense color.

Green beans cook a little longer naturally. However, there's a way to shorten the cooking time. Add a teaspoon of salt and sugar to the boiling water before throwing in the beans. Cook them covered for 7-10 minutes, then transfer them to a colander and rinse under cold water. This trick also works for older bean varieties. Adding sugar helps the vegetable soften faster and prevents it from becoming fibrous after cooking.