How To Freeze Green Beans The Easy Way Without Blanching
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!
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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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Someone gave me a present of a number of green beans. I was getting ready to blanch and freeze them. Note that I use freezer boxes and not plastic bags put them in. I also don’t have any of that fancy vacuum stuff. Will the non-blanched beans be okay if put into freezer boxes? There will be air in the boxes; it’s unavoidable. It would save time, electricity, and water if I didn’t have to blanch and cool the beans.
You can try it – you may get more freezer burn, though. In the end it’s whatever is easiest for you that results in a product you like to eat. 🙂
I’ll give it a shot with a couple boxes. The rest I’ll blanch and freeze as I’ve always done in the past. Hmm. In researching freezers over the past couple days, I learned that self-defrost and frost free units are much more prone to producing freezer burn. This is because the temp. in the unit fluctuates up to about 32 on a regular basis in order to prevent frost from forming. I’ve always used manual defrost freezers as have my folks, and our veggies never seemed to have freezer burn unless they’d been in there WAY too long – as in 2 years or more.
Yes, I agree. I purchased a manual defrost recently and got comments from readers wondering why I’d make that work for myself. Just for the reason you say. I only mentioned possible burn in the boxes simply because more air would get to the beans, which is a major cause of freezer burn.
Just came across this site and was very pleased to find your method of freezing beans. I was ready to blanch them but checked online to see if anyone had success with no blanching. Great news! Most of the complaints I have seen have to do with cooking the beans after they take them from the freezer. I believe people expect them to be just like fresh! Even commercially frozen beans do not resemble fresh beans. You make that perfectly clear in your many replies. One comment I have is regarding cutting the ends off of the beans. I did not see anyone remark on this so I apologize if you’ve answered this. I cut off the stem end, but never the “tail” end. It’s perfectly edible – and looks quite cute and gourmet-ish I think, at least when you plate your fresh cooked beans! Is there a reason why you do not eat the other end of the bean? My mother used to cut it off, but I expect it was because her mother cut it off. Thanks for the very clear directions. I will be back on your site!
I grow filet beans and often the ends are long, a bit hard, and actually sharp. It’s a personal preference and texture issue for me – most definitely leave them on if you’d like. (And yes, lot’s of restaurants leave them on now – I have to cut them off myself now, ha!)
I hope you enjoy the process and the results!
I am just on the threshold of trying this freezing method, looking forward to trying it. So I am offering advice without actually having tried it, but we always steam our beans/broccoli, etc. Just buy one of those small immersion accordion stainless steel steamer baskets, put it in you favorite stove-top pot, add some water, 1/4 inch or so, perhaps a little spray cooking oil, ( gives them a nice bright sheen) and steam for 8 minutes. Then add grated Parmesan cheese before serving. Again, Just saying, (without having tried this interesting new idea) it just may be good!
HI – I do not blanche my beans either. Instead I cut the ends off and wash (because most of mine are touching the ground) and then I lay them out on a cookie sheet and freeze. The next day I take them off the cookie sheet and put them in a gallon size Ziploc bag and store them in the freezer. The only time we have green/yellow beans is when we cook them in olive oil and garlic. I, myself, do not like green beans but my husband and kids do so I freeze and make them for them. My husband says they do not have a rubbery taste and they taste just like they were fresh. I’m glad there are others out there who do not blanche! Thanks for sharing
Sounds great, Annie – thanks for commenting!
I use snack bags to freeze mine in as I live alone. A snack bag will do me for two meals. I then put them in a ziplock FREEZER bag as that will protect them more and keeps them all tidy. I find they are way better than store bought green beans that have no taste.
That’s a great portion-control tip, Sharon – thanks!
I am going to try this! Yay for no blanching! Have you tried snow peas without blanching? No matter how little I blanch them they end up overcooked and I’m wondering if I should just skip it and freeze them with the vacuum sealer.
Yes, I have Sarah! I even wrote about that, too: https://anoregoncottage.com/how-to-freeze-snap-peas-without-blanching/
I was curious if this could be done, I’m going to try it but I’m not cutting until ready to cook. I have done this method eith seeet corn and it worked very well.
With sweet corn
Definitely try it, but test it a couple of ways to see what you like best, John. I find that the frozen beans are smushier and harder to cut after being frozen. 🙂
What about using a Seal A Meal would that be easier than a freezer bag? I always helped Mom can beans and was told if you freeze them you had to blanch the beans first.
You can use a seal a meal if you have one!
So how were they after 6 months?
Great! Just as good as at 1 month, I thought. We’ve eaten these up to a year and they’ve been fine.
Jami, for the 1-year / no blanch test…. was your freezer an auto defrost model, or manual defrost? I find stuff stays better longer in a manual defrost chest freezer, so we just use the freezer part of the kitchen fridge for short term storage and the initial freezing of things.
My long-term storage is in a manual defrost upright freezer, Steve. I believe you’re right, I see less freezer burn in that than in our auto above-fridge freezer.
I used a pressure cooker and had wonderful beans, bacon & onion in 15 minutes. Very close to the fresh ones. By starting with the beans frozen, mixed in onion & bacon with a bit of water in bottom of cooker. Cook for 15 minutes of steam and they are good to go.
That sounds amazing, Nora, I am going to do that, too!
Oh, and sorry you had trouble subscribing – I checked and you did subscribe! But twice, so I deleted one – hopefully you won’t get two confirmation emails. 🙂
Hi Jam can you freeze half runner green beans without blanching?
Yes, Mark, you can. Half-runner simply describes the growth of the plant (a cross between bush and pole) – the beans will be the same.
I have been freezing beans like this for years with great results. I also do this when canning. I find you have to stuff your jars really well, then I add one teaspoon of salt and warm water to fill the jars, the get the air out before going in the canner and it sure beats having to heat them, let them cool and then filling the jars.
Great to know, Patty – thanks!!
I froze bush, pole and yard long beans last year with blanching method. The taste was still fine with my usual seasoning but they all turned out TOUGH when cooking 8 to 12 months later. Yesterday they were in the pot about 2ce as long as fresh picked are cooked. So how long do you find you can keep these frozen before cooking w/o degrading too much?
We usually eat our beans within a year and I don’t notice them tougher at the end of that time. We’ve even eaten some older than that. The only way I cook frozen beans, though, is roasting or long-cooking, so I don’t just boil them if that’s what you’re doing. Maybe that way would be different?
I typically boil for about 10 minutes tasting for doneness. These frozen blanched were in pot for 15 min before boil started then after another 15 min were still tough so threw still frozen cauliflower on top to steam. When cauliflower was ready turned off heat.
Last month I tried making the French Onion casserole, this time with 1 year frozen blanched ‘young/skinny’ yard long beans. Same tough disappointment.
A word about my garden – I grow bush green beans in raised beds because we have rabbits that eat the green bean plants. I also grow beets, radishes, beets,and hot pepper plants in raised beds because of the rabbits. They love the hot pepper plants, not the sweet peppers.
Last year, I dried green beans. I cut them into 1-1/2″ pieces, blanched them for 2 minutes, rolled them in paper towels to dry them. I covered the dryer trays with 2 layers of cotton cheesecloth before placing the green beans on the trays. I do not have an expensive dryer, so it took about 10 hours for them to dry. I had my doubts because they were very dried, However, I have soaked them overnight in the refrigerator before using and I have simply put them in soup. No need to soak them before using. When cooked, they taste just like fresh beans.
This year, I am going to dry them without blanching, and will let you know how they turn out.
Wow, I had no idea that reconstituted green beans would taste like fresh after cooking! Now I’m anxious to try that out. 🙂
Ah, pests in the garden – they are always an issue, aren’t they?
I can’t keep bunnies out of my raised bean bed … off the ground 18″! Do I just have particularly athletic bunnies?
This no blanching idea sounds great to me, and I plan on giving it a try. I normally pressure can my beans, but last year, I found that I was canning every couple of days. That got to be a bit tiresome!! Can I freeze them, and then when I get enough to fill my canner, can them? Thanks for putting this information out there for us!!
Hmmm, I’ve never thought of that, Nancy. There’s probably no safety reason why you couldn’t, but the texture of the beans is changed by freezing, so you’d be dealing with that. Try freezing a quart and cooking with them to see if you like it and you may just decide to keep some frozen and can others when you have the time. 🙂
Hi, I dont’ know if this site is still active. love this idea of freezing. Now, when you take them out, do you rinse..or put straight into pan of hot water and start cooking, etc? thanks!
Yes, still alive and kicking here. 😉 I don’t rinse them, Gloria, just dump them frozen into soups, stews, and even on a pan to roast from frozen! I also have a long-cooking recipe I use these with that you can find on the site.
I am planning to try your method. Since I don’t have a pressure canner. Will let u know results. Did u remove the strings first?
I only grow varieties without strings, Mary – they are filet types. I do think most strings have been bread out of modern varieties, but I don’t know for sure. You have to do what you will enjoy eating!
I lost all of my green beans that were canned in boiling water for 30 minutes, jars were sealed. When I opened the jars the stench was terrible. Now I am looking for a way to preserve green beans this summer. Any suggestions would help. I am planning on freezing them this year.
SO glad that happened, Elinor, because it’s not safe to water-bath can green beans – they are low acid and require pressure canning. The deadly botulism has no smell or look, so it was a good thing there was another kind of spoilage going on – that could have saved you and your family, bit time!
I freeze most of our beans like I show here in this tutorial and I also usually pickle one or two batches of beans. You can safely water-bath can pickled beans because of the vinegar addition. I’d suggest you test your frozen green beans – do a quart without blanching and do one with, freeze them for a week and then cook and taste to see which you and your family like better. 🙂
Hi Jamie thank you for your advice about dry freezing green beans. I am going to try it this year in green and soft rain filled Somerset in England
Wonderful, David – I hope you like them like we do!
I’m of the same heart, and was looking for no cook simple easy ways for a harvest of beans and cauliflower when i found you
Thanks heaps, I’ll give it a go!
I also started freezing green beans in fresh state (due to your blog) but due to buying in groc store, I trim then soak in cold water with a tsp of citric acid mixed in for 15 minutes. Dry completely. I freeze on a sheet pan as I do vacuum seal so that way the beans don’t get crushed. My experience with zucchini freezing: First off I don’t feel those huge ones work out for this. The smaller ones I cut in half lengthwise, then cut in 1/2 ” chunks. I roast at 375 for 15 minutes (seasoned/oiled) let cool, freeze in single layer on a cling wrap lined sheet pan and then vacuum seal. I have eaten them sauteed which were good but I normally toss em in soup during the winter. Just wanted to say I think the zucchini still had a good texture by roasting 1st and basically stir frying (high heat) if eating on it’s own. Have done same with butternut roasted in smallish chunks as well. I buy those two squashes when like 10 cents a lb and go to town with freezing after roasting, but not roasting to death. I’m now headed to kitchen to roast some fresh brussels sprouts to freeze for later eating. Hope that works out as well.
Thanks for all this information, Trish – super helpful. I’m curious as to how the brussels sprouts freeze, too – gotta try that!