Green beans often get overlooked, but they deserve a spotlight, especially when prepared with a touch of creativity. With the perfect blend of tenderness and crispiness, sous vide green beans with garlic make a delightful side dish. This recipe transforms humble green beans into a gourmet experience, bringing out their vibrant flavor and texture. Whether you’re a seasoned sous vide enthusiast or trying it for the first time, these green beans promise to impress at the dinner table.
Steps
- Trim the ends of the green beans and rinse them thoroughly in a colander.
- In a vacuum sealable bag, combine the green beans with olive oil, minced garlic, and minced anchovies, arranging them in a single layer as much as possible.
- Preheat a sous vide water bath to a temperature of 186°F (approximately 86°C).
- Submerge the sealed bag in the water bath and cook the green beans for 60 to 90 minutes, depending on your preferred texture.
- After cooking, remove the bag from the water bath, open it, and transfer the green beans into a serving bowl.
- Sprinkle the green beans with salt, pepper, grated parmesan cheese, and chopped walnuts, then serve them hot.
Ingredients
- 1 pound fresh green beans
- Olive oil (good quality)
- 4 anchovies, minced
- Garlic, minced
- Salt
- Pepper
- Parmesan cheese, grated
- Walnuts, chopped
Nutritional Values
Calories: 570kcal | Carbohydrates: 36g | Protein: 30g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 36mg | Sodium: 2880mg | Potassium: 1182mg | Fiber: 12g | Sugar: 18g | Vitamin A: 3432IU | Vitamin C: 60mg | Calcium: 594mg | Iron: 6mg
FAQ
- What is the ideal temperature for sous vide green beans?
- Green beans should be cooked in a sous vide water bath set to 186°F for optimal results.
- How long should I sous vide green beans for the best texture?
- Depending on your preference, green beans can be cooked for 60 to 90 minutes. They will be tender after 60 minutes, but for a softer texture, 90 minutes is recommended.
- Why might my green beans be tough after cooking?
- Tough green beans could be the result of being picked after their prime or being undercooked. Ensure they are fully cooked by maintaining the correct temperature and time in the sous vide bath.
- How can I prevent my green beans from becoming mushy?
- Avoid cooking them for more than 90 minutes or using a water bath set to a higher temperature without adjusting the cooking time, as this can lead to mushy beans.
- Can I prepare sous vide green beans in advance and store them?
- Yes, you can prepare them ahead of time. After cooking, place them in an ice bath for 10 minutes and then store in the fridge or freezer. Reheat in a 185°F water bath when ready to serve.
Tips
- Pre-Mix Ingredients for Even Coating: Before sealing your green beans in the vacuum bag, mix them with olive oil, minced garlic, and anchovies in a bowl. This ensures a more even distribution of flavors across all the beans.
- Prevent Floating Bags: To avoid the bag floating during cooking, ensure all air is removed. If it still floats, consider weighing it down with a wet towel, a heavy bowl, or placing a heavy spoon inside the bag before sealing.
- Trim Green Beans for Better Texture: Always trim the ends of the green beans, as they can be tough. For a more uniform look and easier eating, you may also cut them in half if desired.
- Make Ahead for Convenience: Prepare and cook your green beans in advance, then chill them in an ice bath before storing in the fridge or freezer. When ready to serve, simply reheat them in a sous vide water bath for a quick and delicious side dish.
Equipment
- Sous Vide Cooker
- Vacuum Sealer
- Vacuum Sealable Bags
