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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Hi ,
WE are trying out at school to preserve the nutrional Values of beans. Will the nutrients be contained in this process too?
I don’t know all the exact science behind this method, Mary – sorry. Blanching is mainly to preserve color and texture, but some resources do say it slows the loss of vitamins. I’m not sure how much I agree since there are many fruits and vegetables we freeze without blanching regularly (berries, etc.). Maybe that’s a good subject for your research?
Hi I slice the beans finely and freeze unblanched. I then put them in the microwave frozen for 3-4 minutes: perfect
That’s a good tip, Julie – thank you!
Thanks. Too many to eat.
I’m a new gardener. I like your rebel style. Thanks for the tips.
Wonderful Julie – always happy to add more people to the ‘gardener’ category 🙂
Just wash the beans, lay them out on a towel, blot them with another towel, finish drying them with a blow dryer, and pack them in bags. Don’t forget to vac the air out when sealing. ?
So a whole semi-truck tipped over a couple days ago and we ended up with a couple reusable Walmart bags full of string beans. Its a very hot day so I took them in the airconditioned room and snapped the good ones to freeze. It was just to hot to blanche them so I rinsed them real good and put them in some new microwave steaming bags for my vaccum sealer. I had done much asparagas and it worked good but did not have my steamer bags then. So glad I found this chat and that it just might work right. Thank you so much!
I wrapped my fresh green beans in wax paper and placed in freezer bags. Never washed or wet. Tried them in 4 months and the outside had a taste like fur on them. Their appearance looked wrinkly when cooked.
Hmmm, I don’t normally use wax paper, Terri, I wonder if that could be it? Maybe it drew more moisture out? (have no idea if that’s possible, just guessing!) You can see what ours look like cooked if that helps – they aren’t wrinkly: https://anoregoncottage.com/long-cooked-green-beans-with-onions-bacon-cooking-with-unblanched-frozen-green-beans/
Hi. I did your method last year and for the first month they were fine but the ones eaten later in the year did not have a good flavour….i’m back to blanching.
I’ve been freezing my green beans like this for years. I have never blanched my beans. My family LOVES them. You’re right, the consistency and the texture remain true to freshly picked beans. I have so many green beans that they can last over a year in the freezer, and they still taste GREAT.
Thank you for confirming my techniques in an online blog. No one trusted my word, maybe now if they read it online they will believe it.
Great to know, Leah – nonblanchers unite! 😉
I put my green beans in the freezer without blanching them they look great .But what I would like to know if i can still can them later
No, I don’t think you’d want to, Donna, since they’ll be a softer texture after thawing.
I’ve done this for years, too. Totally satisfied with this way of preserving!
Yay! I love hearing from others who freeze this way, Cynthia. 🙂
Thank you for all of this-I am putting mine up the way you did. Just seems like they are tough after I blanch them so I looked for an opinion on non blanched and found yours!! I am even leaving out the cutting to small lengths because I prefer to make them as they are. Maybe even oriental style some dinners.
Wonderful, Mary! I hope you are as pleased as we are. But just as a caution – some people don’t like them like we do, so I always tell people to do a test bag, freeze it for a week, and then cook it to see if you like them. Just to be sure. 🙂
I got your advice on freezing green beans Thank you. I’m also wondering I have a large quantity of zucchini can that be frozen. Thanks again for all your help.
Zucchini is super moist, Diane, so it acts different frozen than beans. The only thing I’ve found good is to grate zucchini and freeze it to use in baking, fritters, soups, and stews. Some people may cut it in chunks and are okay with that in soups, but they are always too mushy for me. But yes – you don’t have to blanch zucchini before freezing!
Can you also do this with yellow beans. This is my first year gardening so I’m in learning process. Thank you
Yep, any type of fresh, eating beans work, Diane!
I am 74 years old and when I froze vegetables I never blanched them. My dad used to work with a lot of farmers and when the season came around to get fresh produce, I used to be able to get baskets of fresh vegetables for practically nothing to freeze. Back then (1960’s thru the late 1980’s) my dad’s farmer friends used to tell us do NOT blanch–it made for fresher tasting veggies. I never blanched corn, peas, beans, peppers, onions, etc. and they tasted better.
I love reading things like this, Carol – thank you for sharing!
A couple years I quit blanching my green beans and corn. I loved it. Blanching changes the taste and texture. I pulled the green beans about about 4 months they were wonderful. I pulled the corn about a year or year and 1/2 after I froze best ever.
Love it, Jeanne! I’ve heard from some that they don’t like it as much as we do, but I encourage everyone to at least try it because if you do it saves so much time (plus I really do like the texture better!).
So, where did this blanching idea come from … and why has it persevered for so many years and generations?
There is a science behind it – there are enzymes that break down in freezing that probably don’t as much with blanching. I also know some readers say they prefer blanched beans. I just personally don’t like the result, so each to their own, right? 🙂
Thanks for your reply … didn’t expect to soon … or at all! Early beans have been coming on gradually, so we’ve been eating them regularly … did your slow-cook with bacon, onions, garlic, red pepper (added a little butter … my bad!) and they were great! I might have gone a bit heavy on the garlic … but they were great, alongside an oven-broiled steak! Next plot of beans should be coming on all at one time … so will be freezing without blanching very soon. Thank you!
I did mine that way last year and wasn’t to pleased with the outcome. I was cooking them like I would normally (blanched) green beans. For some reason, I did a pot of them and they simmered along for maybe 45 minutes. Perfect!! I just wasn’t cooking them long enough I guess. So it seems mine take a bit longer to cook than they would if they’d been blanched. Hmmm, makes sense I guess since the blanched ones are actually pre-cooked a bit. DUH.
Putting up the few we have so far, sans the blanch. Glad I learned this and thank you!!
Yes! I do need to cook them longer I find, too, Kaye. I really need to add cooking tips to this or do another post on them. Glad you figured that out and can keep doing it the easy way. 🙂
I use my vacuum sealer for storing food but it was broken now. Thank you for sharing your way to freeze food. I’m gonna use it for my veggie!
Have always used my vacuum sealer for keeping the leftover from my kitchen garden fresh and useful for even a whole week, this idea of keeping the dough of cake or cookie is great, thanks a ton!
Hi! I love to sauté fresh green beans with or without fresh mushrooms in olive oil and little butter and minced garlic and a little pepper and sea salt and sometimes I add Parmesan cheese . Anyway I decided to keep fresh green beans froze in the freezer and didn’t want to do the whole blanching thing . This method works great .
So you cook the frozen green beans like this, Felecia, and they turn out nice? I’ve never tried to just saute them – I usually cook them a bit longer and recently have started roasting them which is wonderful, too.
Hi! Good to hear from you ! I’ve not roasted fresh green beans or any for that matter but it sounds great!!! Yes I do take the frozen right out and sautée but I rinse first in a cold water just briefly to separate and then pat dry in a towel. , they are like the ones you find in a Chinese restaurant. But different flavor . Use any seasons you like . I’m thinking of trying roasting now ?
Sounds good – I’m going to try that next!