Recipe: Sous Vide Green Beans
Green beans sometimes get a bad rap. They’re one of those vegetables that we’re often forced to eat as kids, and, except for a lucky few, that meant canned green beans dumped into a pot on the stove. But green beans can be so much more!
There’s no doubt they’re healthy—green beans are a great source of healthy nutrients like:
- Cancer-fighting antioxidants
- Vitamins A, C and K
The next time you serve green beans, start with fresh beans from the produce department, rather than grabbing a can out of your pantry. This will save you loads of sodium, while ensuring a side dish full of flavor, color and nutrition.
Give those wilting, sad green beans new life using the French method of cooking with a sous vide (pronounced sue-veed). This recipe for cooked, vacuum sealed green beans is light, healthy and delicious! Start by filling a sous vide machine with water, preheated to 180F.
- 1 tablespoon grated lemon zest
- 3-4 cups fresh green beans, cleaned and trimmed
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- ½ cup toasted almonds, roughly chopped
- Salt and pepper for taste
Toss green beans with lemon zest and olive oil. Put into a food-safe bag, vacuum seal it. Cook for 1 ½ to 2 hours in your sous vide. Remove green beans from the bag and place on a serving plate. Top with lemon juice. Add salt and/or pepper to taste. Lastly, add toasted almonds to beans. Enjoy!