Copy Cat Recipe - TGI Friday's Green Bean Fries (2024)

FAQs

How do you make frozen green beans not soggy? ›

Add the frozen green beans to the baking sheet in a single layer, taking care not to overcrowd the pan. Place in the oven and roast for 5 minutes. This extra step assists in removing excess water, which will help your green beans get nicely crisp. Remove from the oven and add oil and seasonings of choice.

Technically, you could freeze raw green beans but we don't recommend it. After freezing, the raw beans will be mushy in texture and flavorless. For the best results, don't skip the blanching process when freezing green beans. Dry the beans thoroughly before freezing.

Nearly all of my fresh green bean recipes begin with blanching the beans. If you ask me, everyone should learn this method for how to cook green beans. It's quick and easy, and it yields beans that are vibrant, crisp-tender, and not at all mushy.

Store unwashed fresh beans in a reusable container or plastic bag in the refrigerator crisper. Whole beans stored this way should keep for about seven days. Freezing Green Beans: Rinse your green beans in cool water and then drain. Cut the ends of the beans off and then cut the beans to whatever length you prefer.

Blanching green beans before freezing helps them to retain that beautiful green color and crisp texture when you go to enjoy them. Skipping this step might result in your beans having a mushy texture once defrosted.

Cooling before freezing prevents the green beans from getting mushy or losing their color. While the beans are blanching, prepare an ice bath by filling a large bowl with cold water and ice cubes.

Blanching. Your green beans will come out bright and crisp on the other side of freezing. It's just a quick boil then dunk in ice water to prevent overcooking. Science time: The ice bath stops enzyme actions that can cause a loss in flavor, color and texture.

Green beans can be frozen in their raw state, but consider blanching and shocking them for the best results. Not only does cooking them this way lock in their vibrant green color, but Registered Dietitian and Chef Abbie Gellman says it also eliminates surface microorganisms and dirt, preventing deterioration.

Well yes, you can “just chuck them into a bag", however you probably will run into several things that may give you pause depending on the vegetable. Green beans have a tendency to turn an unappetizing dark green if not blanched. The also have a tendency to get mushy..

To blanch green beans, fill a large pot of water, set over high heat, and bring it to a boil. Salt the water (per quart of water, estimate a tablespoon of kosher salt), which will bring the green beans to life and enhance their flavor. Once the water is boiling, add the beans and cook for two to three minutes.

Can you microwave green beans instead of blanching them? ›

Then cover your green beans with water, and place a microwave-safe lid on the dish. (No lid? Plastic wrap will work instead.) Set your microwave to high and cook for about 5-6 minutes, until the green beans are bright green and crisp-tender.

The vegetable helps fight inflammation and is a good source of folate and potassium, which helps regulate blood pressure. Green beans also are a good source of protein and fiber, which helps lower cholesterol, Vadiveloo said. "Fiber is underconsumed by U.S. adults and children, and it's good for gut health," she said.

In summary, the safest way to eat green beans is usually cooked, but green beans can be eaten raw as well. Just be sure to wash them under running water before using them, as you would with any other produce. And because green beans contain lectins, eating them raw may result in tummy troubles.

I suggest lining open bags of green beans with a towel to prevent moisture build-up. Stored properly, they can stay fresh for 10 days or up to 2 weeks. If they brown or turn slimy, they've gone bad.

Always discard any that smell foul or that are very wet and slimy. If your beans have a few brown spots, they are OK to consume. Just cut off the brown areas before cooking and eating.

While the beans are cooking, fill a large bowl with cold water and ice. As soon as the beans are done cooking, transfer them immediately to the ice bath to stop the cooking process and preserve their bright green color. Leave the beans in the bowl of ice water for a few minutes before removing them with tongs.

Place soaked beans in a large pot; cover with fresh water and bring to a boil. Reduce heat, cover, and simmer gently until beans are tender but firm. Most beans will cook in 45 minutes to 2 hours depending on the variety.

Store in the refrigerator for up to 7 days in a breathable bag in the high-humidity drawer. Set the drawer lever to closed, less air coming in. Breathable bags include produce bags from the grocery store, cotton or mesh bags.