I was out puttering around the garden this morning and ended up picking a giant tub of beans and immediate thought, beans… it’s what’s for dinner.” I even posted a picture on my Instagram account declaring green beans were on the dinner menu. 
But them I changed my mind. 😉 I think I’ll make a pie instead. Because I can do that. After all what’s the point of being head cook if you can’t change the menu at the last minute? 
So with pie on my mind I decided to go ahead and freeze those beans. I would have canned my green beans but it’s in the upper 80’s today and believe me, the last thing I want to do is anything canning related. So I froze them instead.
If you’ve never frozen fresh green beans before it’s a total snap! Simply bring a pot of water to a rolling boil, wash, trim and cut you green beans then blanch them for 3 minutes {or until they turn bright green}. The toss the beans in a bowl ice water to cool them down.
Drain beans, pat dry with a clean dishtowel and bag them up into quart or gallon sized bags. Toss them in the freezer until ready to use. It’s that simple.
Peace Out Garden Scouts,.
I’ve gotta go. MAKE A PIE. 🙂 🙂 🙂 🙂
~ Mavis
Chelsea says
Sooo… what happens if you don’t blanch them? I’m picking maybe 1 or 2 beans at a time, and I don’t feel like doing all that work for 1 bean. Will they be okay picked fresh and just tossed in the freezer?
Cecily says
I don’t blanch mine and they seem fine.
susan says
When I have frozen beans, they turned out rubbery when thawed. I didn’t like the texture of them, so I end up buying bags of them in the winter.
Do you know why this may happen? What should I do to keep a good texture without them getting too rubbery? I do like a bit of a “bite” to them, but not this much. Any clues?
Thanks
Janet says
I don’t have time to blanch. I put frozen vegetables into soup and they come out great.