Copy Cat Recipe - TGI Friday's Green Bean Fries (2024)

FAQs

How do you freeze green beans so they stay crisp? ›

Make sure to blanch the green beans before freezing to preserve their quality. Dry the green beans thoroughly before packaging and freezing. Label the package or container with the date and contents. Use the frozen green beans within 6 to 8 months for best quality.

Yes! Blanching green beans lightly cooks them without breaking them down too much. If you want to freeze a fully cooked green bean dish, like a green bean casserole, you can totally still do it—just keep in mind that the green beans will have a softer, more watery texture when you thaw and reheat.

“Store unwashed fresh bean pods in a plastic bag kept in the refrigerator crisper. Whole beans stored this way should keep for about seven days,” she says. If you plan to use them in an upcoming meal, wash them under running water. Remove both ends of the beans by either snapping them off or cutting them with a knife.

Can you freeze raw green beans? You can… but you run the risk of getting a mushy, dull and flavorless mess. A better way? Blanching.

The overall method for cooking frozen green beans without them getting watery and rubbery is to thaw and drain off water first, then cook fast and hot (and don't overcook!). Thawing then draining before cooking lets you get rid of most of the water that would come out during the cooking process.

While the beans are cooking, fill a large bowl with cold water and ice. As soon as the beans are done cooking, transfer them immediately to the ice bath to stop the cooking process and preserve their bright green color. Leave the beans in the bowl of ice water for a few minutes before removing them with tongs.

If you freeze green beans without blanching them first, the texture, color, and taste won't be quite as fresh when you defrost and eat them after long-term storage. They'll be good for a couple of months in the freezer, but quickly go downhill thereafter.

Microwave Your Green Beans

Then cover your green beans with water, and place a microwave-safe lid on the dish. (No lid? Plastic wrap will work instead.) Set your microwave to high and cook for about 5-6 minutes, until the green beans are bright green and crisp-tender.

Chef's Tips. Cook Straight from Frozen: There's no need to thaw your green beans before cooking. They can go directly from the freezer to the pan, which helps retain their crunch and color.

What to do with too many green beans? ›

Fresh green beans in good condition will feel firm and should snap apart when bent. Older green beans that feel limp and have started to develop a slimy texture are no longer safe to eat. If you see any fuzzy mold on them, they are definitely too bad to eat.

In summary, the safest way to eat green beans is usually cooked, but green beans can be eaten raw as well. Just be sure to wash them under running water before using them, as you would with any other produce. And because green beans contain lectins, eating them raw may result in tummy troubles.

If your beans have a few brown spots, they are OK to consume. Just cut off the brown areas before cooking and eating. Just know that these slightly past-their-prime beans may not have the flavor, texture, or nutritional benefits of perfectly fresh beans.

While the beans are cooking, fill a large bowl with cold water and ice. As soon as the beans are done cooking, transfer them immediately to the ice bath to stop the cooking process and preserve their bright green color. Leave the beans in the bowl of ice water for a few minutes before removing them with tongs.

Important: When using frozen green beans, make sure you thaw and towel blot as much water as possible before cooking – you don't want that extra water in your pan – that will cause sogginess.

However, we try to preserve green beans for winter enjoyment with at least one of the following methods: canning, freezing, dehydrating, or fermenting.