Freeze green beans the easy way - spend less time and have a better texture after freezing by NOT blanching them first, really! We tested blanched vs. unblanched green beans and our whole family agrees - this is a case where easier actually is better.

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Easy recipes are my favorites and this recipe showing how to freeze fresh green beans without blanching is the definition of easy.
You can find lots more simple preserving recipes in the preserving recipe index, including how to freeze snap peas without blanching, how to freeze broccoli blanched or unblanched (yes!), an amazing Addictive Tomato Chutney, and the popular Easy Garlic Refrigerator Pickles.
Can you freeze raw green beans? Yes, absolutely! Green beans are a vegetable that takes well to freezing and are easy to use in recipes from frozen.
But if you want to spend less time freezing fresh green beans and have a better texture after freezing, follow the simple steps outlined here to freeze green beans without blanching them first.
We put it to the test and we all agreed - the beans frozen without blanching were the best.
Wait, don't you have to blanch green beans before freezing?
Yes, I know almost everything you read says the "proper" way to freeze beans is to blanch first (immerse in boiling water for about 30 seconds, then plunge into an ice bath).
Yes, I know there's an enzyme that will make the beans break down quicker in the freezer if you store them without blanching.
However, I tested this years ago because our family wasn't happy with the traditional way to freeze green beans. And I'd like to challenge you to do the same test and see what you think.
A Little Background
Our family used to eat canned green beans. That's how I grew up and so I never liked the rubbery texture of frozen beans. When I started growing beans, I pickled and canned them and even learned to pressure can, just for green beans (though only a couple of times - pressure canning isn't simple enough for me!).
But then we had a child - a picky child - who decided she didn't like canned green beans anymore, but who would eat them if they were frozen or fresh. Since beans were one of only three vegetables she would eat, guess who started freezing beans?
Except I still didn't like that texture (or the weird squeaking sound they can make as you chew...). So I decided to do some research online and found mostly the recommendation to blanch, of course, but I also found two rebel souls on gardening forums who said they didn't blanch their beans and they came out "perfect."
What, really? I had to try it.
The Test: Blanched vs. Unblanched Green Beans
First, I chopped up the beans like I normally did, but then I put them directly into freezer bags. Sheesh, this was easy.
NOTE: Many people have asked about washing the beans first, so here's my answer: I don't.
I garden organically and grow pole beans (here's where I wax poetic about my favorite pole bean, Emerite) so the beans never touch the ground. I trust my cleanliness when picking them. You most definitely can choose to wash them - but you will need to dry them thoroughly before freezing to avoid crystals (you can use a trick I mention in this video to help dry them and/or lay them out for 10-20 minutes on towels).
Next, I used my straw "vacuum sealer" trick to remove as much air as I could from the baggie with a straw before sealing and freezing.
Finally, I froze the bag for two weeks and then served them for dinner - which wasn't easy when fresh beans were still available, that's for sure. But a test is a test, so we persevered.
The verdict?
We couldn't tell a difference from beans that had been blanched. I thought the texture was a little better, too.
BUT - maybe it was because it had only been two weeks. Maybe that enzyme takes longer to start breaking the beans down, as they say.
So, I froze ALL our remaining beans that way. Yep - I didn't blanch any beans at all that year.
Then I waited to share the results with you until I knew that they could be frozen for longer than two weeks. I needed to be able to tell you if they'd last a whole year in the freezer and hold up like blanched beans.
So, can you freeze green beans without blanching them first?
Yes!
They are just as good - if not better - than green beans we took the time to blanch in the past.
The texture seems better - and my family agrees with me. Really!
The following year with this method I could easily preserve 8 quart bags of beans in about an hour. It certainly goes a lot quicker when there's no blanching involved!
UPDATE: I've since learned there are LOTS of produce that freezes well without blanching - grab this one-page guide to help you decide what you can freeze this way:
How Long To Store Frozen Green Beans
You can keep beans frozen this way up to a year in a non-frost-free freezer (frost-free freezers may produce more freezer burn, so I'd try to use them up sooner).
TIP: I've used 2-year old bags of green beans and haven't noticed much of a difference, quality-wise, when they're cooked a bit longer like this method. Test and see before throwing anything out - it's only a quality issue and not a safety issue.
So my challenge? Be a rebel like me - try it and tell me if you think so, too.
Non-Blanched Freeze Green Beans Video
Recipe Ideas
There's no need to defrost the green beans - add them frozen to:
- Casseroles
- Soups and stews
- Stir fries
- Side dish idea #1: Long-cooked (20 minutes) Green Beans with Bacon and Onions
- Side dish ideas #2: Roasted at 500 degrees - dump green beans frozen on a baking sheet, drizzle with olive oil and seasoning, stir, add chopped onions if you like, and roast for 10-15 minutes.
I've preserved them for many years like this now and really will never go back to cumbersome blanching!
How to Freeze Green Beans Without Blanching
Ingredients
- Fresh green beans
- freezer bags
- straw, optional
Instructions
- Wash green beans if needed and dry completely. (See Notes below)
- Trim green beans ends and cut into 1 to 1-inch lengths (or desired size).
- Place in quart-sized zip-top freezer bags, removing as much air as possible with a straw (or other method) and seal.
- Label with date and what's in the bag, place in freezer and freeze for up to a year.
- To Use: No need to defrost - use frozen and roast in a 450 degree oven for 5-8 minutes, long cook with bacon, or use in casseroles, soups, and stews all winter long.
Notes
- Wash beans and then use a salad spinner to get as much water off as possible.
- Transfer beans to a towel on the counter and let sit until dry before freezing.
Nutrition
Update #1: Do a Test Bag First
I've heard from a couple of readers who tried this method and didn't care for it - and many more who've loved it like we do - and so my suggestion is to try this with a quart, freeze the green beans for about a week or two, cook them and see what your family likes.
I want to be clear that they are still like home-frozen green beans, not firm like fresh, but when cooked in soups and stews for 20 minutes or longer are just as good as blanched frozen beans. So the comparison should be to blanched frozen beans, not to fresh beans.
Update #2: FAQ & Testimonials
I've gotten a ton of comments with many people telling me that they don't blanch either or that they remember their mothers or grandmothers freezing green beans without bothering with the blanching process.
It's nice to know I'm not alone and that many people are like my family and like the beans better without blanching first.
I've also gotten the comments telling me that blanching:
- Stops the enzymes that cause the beans to mature and become tough (I haven't found that to be true in my experience in eating them, though the science might be right).
- Kills bacteria (I don't worry about this with my home-grown, organic beans and we eat a lot of raw produce of all kinds, which I don't plan on stopping any time soon).
- And even that the enzymes, unchecked by blanching, will "break down vitamins so that we are eating empty food." I found this article on the science of food preparation, however says "The vitamin and mineral content of unblanched frozen foods is relatively stable."
One thing I know for sure is that I will never freeze green beans any other way (I now freeze snap peas and corn this way now, too) and there are a lot of other people out there who feel the same way as our family does:
From Virginia: "Just ate a bag of ” frozen” Blue Lake. not blanched string beans from july 17, 2012. a little ice on them. washed them under cold water to get rid of most ice. still frozen, put in pot, seasoned my usual way-little salt-cooked a short time not to mush time. they were delicious!!!!!! june 17th——2014!!!!!!!!!!!!!!!!!!!"
From Charlotte: "I have always blanched all my veggies, but when I saw your article I decided to try a test batch, did some blanched and some as you suggested, I was sure the blanched would be much better, they had a prettier color, but I must admit, the un blanched ones were better, much better, easier, faster…. and your method is now my now method too, Thank you, (and this just shows, you CAN teach an old dog new tricks!)"
Recipes to use unblanched frozen green beans:
Long-cooked Green Beans with Bacon & Onion
Slow Cooker Italian Sausage Vegetable Soup
Slow Cooker Sweet Chili Chicken and Vegetables
This article has been updated - it was originally published in August of 2012.
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Cindy says
It’s 90 degrees inside my house today, and I have a huge bowl of green beans to freeze. I was just going to wash my dusty blanching pot when I thought, Hmmm, I wonder…? I’m SO relieved to find this article. I’ll go dump them in ziplocks and be done!!
Jami says
Oh, good - hope you like them like we do!
Nadia says
Donna, Do you put the beans in cold water after steaming or just directly to cookie sheet? Thanks!
Jami says
I'm not sure Donna will see this, Nadia, so I'll just add that I would definitely dump them in cold water to stop the cooking more. 🙂
Yvonne Shorb says
I wash my beans bc I don’t have pole beans and they often need it. Salad spinner idea is brilliant …dries them almost completely. I haven’t blanched for years!
Yvonne Shorb says
And….I did the straw trick! Great as well!!!
Jami says
Yay!!
Jami says
Wonderful!! Yes, bush beans definitely need washing.
Nadia says
Love your Emirete and Fortex pole bean suggestions. Alas, some of my unblanched beans had an off taste. It was so time saving to do. I bought better airtight food saver bags... maybe that was the reason as I really want this to work. Corn on the cob unblanched was amazing.
Jami says
Ah, too bad about the beans, but you've got to do what works for you for sure, Nadia. Hopefully the bags will make a difference!
Donna says
Last year I vacuum sealed our green and yellow beans without blanching. For the first couple of months they tasted fine but after that they had an off taste which we didn't like. This year I am going to steam the beans for 3 minutes and then layout on a cookie sheet and freeze them, then vacuum seal them. My friend has been doing beans this way for years and they taste excellent, even after several months.
Rick Rohan says
Hi,
I have to admit that I was skeptical about not blanching. We always blanched fresh before freezing. Last year we did an experiment with the green beans. We did three different ways, blanching in boiling water, blanching with steam and no blanch. We tried the beans over the winter giving each plenty of time in the freezer to rule out the time factor and we have to agree, the no blanch was the winner. That's the way we will go for now on, at least with green beans. Who would of thought.
Jami says
Oh, wow, I LOVE this Rick - what a great experiment!
This is really helpful for others, too, so thank you for following up with your comment.
Todd Boley says
We wash. Vacuum seal. Freeze. The vacuum freeze eliminates freezer burn.
Jami says
Great!
Grammasue says
Hi Jami! I have not froze green beans but I have froze fresh corn without blanching also. It works just fine and I just clean, dry and wrap in plastic wrap and place like six in a gallon size freezer zip lock bag. I take out one or two ears and place on a plate and mic them for about 5 min turning half way thru. We then shuck the kernals, add butter, s & p and serve. It is wonderful. I sometimes add like a TLB of H&H or Cream to it to make like a creamed corn. Sooo good. Thanks so much for sharing your wonderful idea of freezing unblanched green beans. I will do it soon! This will be especially helpful this summer when I buy fresh green beans at the Farmer's Market. They are a lot cheaper than the grocery stores, at this point. Cheers!
Jami says
That sounds like a great option for corn - and so easy! I've done similar (and written about it: How To Freeze Corn Three Ways: Blanched, Unblanched and Whole ), but not cooked it with your same method - I'll have to give it a try!
Hilary says
I've been growing (and freezing) both pole and bush beans of all varieties for many years. I only blanch beans if I cut them. With a huge green bean harvest I will french cut a pound or two, then blanch, dry, and vacuum plastic seal them with my countertop thingy. When I get a "normal" amount of beans (various types/colors) I leave them whole (unwashed) and put them in a quart freezer bag in the fridge. I add to the bag every day until it's full then toss it in the freezer. I've never noticed any difference from my homegrown whole frozen beans and store bought frozen beans. I did a test once with not blanching french cut beans, and after 3 months they were gray and not very appetizing, probably because they were strings, not chunks. Tasted okay - looked like cafeteria leftovers. Yuck. As always, YMMV.
Jami says
Thanks for these tips, Hilary!
Amy says
Exactly what I needed to know! Thanks for the info! Sometimes I want them French style, sometimes cut and sometimes whole. Now I’ll have them! 😃
Linda G. says
The Bean Variety also makes a great difference. This year I grew the Emerit Pole Bean recommended by Jami...and I have found it to be very tender, tasty and prolific. I have frozen many quarts and pickled some. This variety will be in my garden for many years to come. Thank you.
Jami says
Such a good point, Linda! I should definitely add that to the article, as I've never grown anything but the tender filet beans so I don't know what bigger "beany" beans would be like frozen without blanching. That never really occurred to me before - thank you!
Randy says
I froze them whole...After 4 months They were Delicious!
Jami says
Thank you SO much for coming back to leave your review so others could see - I really appreciate it!
Cece T says
I do not understand why culinary chefs and home cooks still cut beans and carrots straight across. That is why they get rubbery. All veggies should be cut on the diagonal. You won't believe the difference that makes. I learned this by accident many years ago as I was bored cutting the veggies the same way every year. I'm 81 and have gardened for years and have been doing the diagonal cut for 20 years now. I still blanch them but only for a minute or two depending on the size, i grow both pole and bush.
Jami says
I've never thought about that, Cece! I'll try it and see.
Jan says
I am going to try this because I agree with you on Blanching the beans makes them mushy ...
Thank you!!!! Free at last!!!!:)
Jami says
🙂
Elizabeth says
Hi! I started freezing my extra beans last year without blanching with pretty good results. This summer I froze a few gallon bags worth. I just tried to use a pound of them tonight, but after cooking, I was disappointed to see some kind of scum all through them. I did not see that when I put them in the pan, and they had been very thoroughly washed before freezing. I boiled them in a skillet, covered, for about 10 minutes. There were little bits of scum throughout the water and on many of the beans. Any guesses what could have happened? Without knowing for sure, I was afraid to eat them. 🙁
Jami says
No idea, Elizabeth - that is so odd!! I've never experienced that. Hard to think what that could be in a green bean...
Rick m DeJohn says
Can you vacuum pack the unbalanced string beans for the same effect?
Thank you.
Jami says
Yes - many people have told me they do!
Cheryl King says
I "dry blanch" green beans before freezing. I place the rinsed and trimmed green beans into a medium sized microwave safe bowl and zap for about 2 minutes, stir, then zap for another 2 minutes or until the vegetable has slightly changed color. I place in quart sized freezer bags and use straw to remove the air. This method works well with okra and squash as well. Instead of cooling in an ice bath I flatten the bags as much as possible and put directly into a zero degree freezer.
Jami says
Nice tip, Cheryl - I haven't heard of that before!
Wayne McNamara says
Thanks for this Jami!
Jami says
You're welcome!