Freezing Runner Beans: 13 Easy Steps (Includes Visuals)

1. 1

   Rinse the beans under a cool stream of water. Wash the fresh runner beans in a colander or wire strainer under the faucet to remove dirt and loose debris. Shake the colander or toss the beans by hand on a regular basis to ensure that the water reaches every part of the beans. Allow the excess water to drain completely from the colander when finished. [1]

   • A thorough rinse is also useful for removing traces of insects, fertilizer, or chemicals that are frequently found on freshly picked vegetables.

2. 2

   Remove the ends of the beans. Collect a handful of beans and arrange them end-to-end on your cutting board. Then, using a sharp kitchen knife, cut off and discard the fibrous stem ends. Rep the trimming procedure for all of the beans you intend to freeze. [2]

   • Remove only about 1⁄2 inch (1 3 cm) from each end, leaving plenty of edible bean.

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3. 3

   Remove the string from the bean pods. Runner bean pods, like many other types of shell beans, are held together by a tough string that runs down the middle. You can remove this string by grasping one end and pulling it away in a single motion. If you don't strip the entire string, you might end up chewing on it later. [3]

   • When you trim the stems, the pod strings will usually begin to separate on their own. If not, you may have to start them with your fingernail.
   • Try not to leave any strings out. It is not a pleasant experience to have them stuck in your teeth.

4. 4

   Cut the runner beans into 1-2 inch (2 cm) pieces. 5–5 pieces (1 cm) If you like to cut or break your beans into smaller segments before storing them, doing so now will save you time later. To make the beans uniform in size, make clean, precise cuts. For beans with broad, flat pods, such as runners, many chefs prefer square or diamond-shaped pieces.

   • Avoid cutting them too small or they will stick together when frozen.
   • After you've precut your runner beans, you can simply take them out of storage, drop them into a pot of water, and cook them until tender and flavorful without having to prepare them.

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1. 1

   Bring a pot of water to a simmer. Heat the water until it just starts to bubble, then adjust the temperature to maintain a constant temperature. The blanching water should be hot enough to hydrate and soften the runners but not so hot that they cook too quickly.

   • Make sure the pot you're using is large enough to hold all of the frozen beans. If you're preparing a large amount of fresh beans, you may need to blanch them in batches.
   • A pinch of salt added to the blanching water may also help the runner beans last longer. [4]

2. 2

   3 minutes boiling time for the runner beans Add the beans to the pot a handful at a time, stirring constantly. Set a 3-minute timer and leave the pot uncovered. The beans should be plump and bright green at the end of this time. [5]

   • As the beans cook, they absorb moisture, allowing them to freeze easily.
   • While blanching the runners, keep an eye on their color and texture. If they appear unusually dark or soft, they may have been overcooked.

3. 3

   Cool the beans for 1-3 minutes in cold water. Turn off the heat and pour the boiling water out of the pot. To offset the heat of the boiling water, place the runner beans in a separate bowl filled with equal parts water and ice. Alternatively, you can return them to the colander and run them under the faucet.

   • Place the beans in cold water immediately after blanching to stop the heating process and keep them from cooking through. It will also gradually lower their temperature in preparation for freezing. [6]

4. 4

   Dry the beans. Pour the beans from the ice bath or colander onto a layer of folded paper towels. Dab them lightly with your hand to absorb as much of the remaining moisture as possible. Allow them to air dry for 5-10 minutes after that. [7]

   • The drier the beans are before freezing, the less likely they are to form ice crystals. [8]
   • While drying the beans, take care not to mash or break them. Blanching may have made them a little soft.

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1. 1

   Optionally, freeze the beans on a baking sheet before bagging them. When small pieces of food are thrown together in the same container, they tend to clump. One workaround is to first spread out and chill the runners on another surface. After that, you can funnel them into a freezer bag and store them without worrying about them coming out in one big chunk. [9]

   • Wait until the beans are firm to the touch before transferring them to a single container. This usually takes 20-30 minutes, but you can leave them in the freezer until completely frozen if you prefer.

2. 2

   Place the blanched beans in freezer bags. Once the beans have dried sufficiently, they can be placed directly into their storage container. Fill each bag about 34 full, leaving about 1 inch (2 cm) at the top. 5 cm) of headroom at the top Gently squeeze the bags from both sides to remove any excess air before sealing them. [10]

   • Before closing your freezer bags, inspect them for holes, splits, broken seals, and other signs of damage.
   • If you don't have enough storage bags, a large, resealable plastic container with a locking lid will suffice.
   • Consider dividing the beans into precise portions and wrapping them in plastic wrap within each individual bag or container for easier preparation. [11]

3. 3

   Label the bags with the contents as well as the date. On each bag, write the item's name and the current month somewhere visible. You'll be able to keep track of how long they've been in storage this way. Keep the labels facing the front of the freezer so you can easily check them. [12]

   • There's no need to be too specific about the date because runner beans and other similar vegetables will keep in the freezer for months.

4. 4

   The beans can be stored for up to a year. If used within 3-4 months, they will have the best flavor and texture. However, because of their high water content and frigid surroundings, they will never go bad, so you can store them until you need them. Make sure to consume the beans in the order in which they were stored. [13]

   • When cooked, frozen runner beans should retain the majority of their flavor and texture.

5. 5

   Keep an eye out for freezer burn. If the frozen runners begin to wrinkle or turn a dull color, or if large chunks of ice begin to form on them inside the bag, discard them. Similarly, you should be cautious and discard bags that show signs of damage after being placed in the freezer. When exposed to cold for an extended period of time, the taste and texture of the beans are effectively ruined. [14]

   • Blanched runner beans are more likely to freezer burn if they are not thoroughly dried before packing.
   • Even if they appear edible, it's a good idea to replace runner beans that have been frozen for more than a year with a new batch. Bacteria can slowly creep in after enough time, making them unsafe to eat. [15]

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