Crispy Fried Green Beans (P.F. Chang's Copycat) - The Recipe Critic (2024)

FAQs

Why are my green beans not crispy? ›

In today's recipe, you'll first boil the green beans, then immediately blanch them in cold water. This is what keeps them crispy. If you prefer them a little more cooked, just boil for a little longer or skip the blanching process.

Reheating fried green beans in a toaster oven is a simple, yet effective method to revive that beloved crispy coating. Unlike microwaves, which can turn fried foods into a limp, soggy mess, a toaster oven reheats food more evenly, allowing the outside to get crispy without drying out the inside.

Cook for 2-3 minutes until they have lost their rawness but retain a lovely crunch. Drain the beans and plunge into a bowl of cold water, or run under a cold tap. Make sure the water stays cold. If the beans sit in warm water they will continue to cook and start to discolour.

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.

Your Beans Will Cook Faster

Well, creating an alkaline (or basic) environment by adding a small amount (about 1 teaspoon per cup of dry beans) of baking soda to your soaking/cooking water can actually help your beans cook faster.

Bring a large pan of water to the boil. Trim 350g of green beans. When the water is boiling, add a little salt and the beans and let them cook for 3 or 4 minutes then drain. Toss the beans with the mushrooms and serve immediately.

Haricots verts are thinner and longer than American green beans, and are usually more tender. There aren't huge differences in flavor between the two; French beans have a slightly more earthy flavor, while American green beans lean a little more to the sweet and herbaceous side.

Your cooked beans last about 3 to 5 days in the fridge. To store them, let the beans cool down after cooking, then pop them in the refrigerator within an hour. Getting them stored quickly and chilled in the fridge will help prevent the growth of bacteria.

These delicious green beans are easy to make and they can be prepared ahead of time and reheated right before serving.

Arrange the green beans on a tray in a single layer. This prevents them from sticking together during freezing. Place the tray into the freezer until the beans firm and frozen. Then, the beans can be transferred into airtight freezer-safe containers or bags.

How to jazz up green beans from a can? ›

One of the primary reasons for draining and rinsing canned beans, or any canned food, is to remove some of the excess salt.

Are Green Beans Safe for Dogs? Chopped, steamed, raw, or canned—all types of green beans are safe for dogs to eat, as long as they are plain. Green beans themselves are not only safe for dogs, but veterinarians also recommend them as a healthy treat. Best of all, dogs seem to love them.

These green beans will be al dente or slightly crunchy when finished. If you want your green beans a little more done, boil them for 8 to 10 minutes. Make-Ahead: These are meant to be eaten as soon as they are done cooking. How to Store: Green beans will keep in the refrigerator covered in plastic for up to 3 days.

Dried beans typically have a moisture content of around 16%. However, as they age, moisture evaporates, giving pectin time to age and harden the skin. These beans can often take much longer to soften while soaking and cooking, up to twice the time!

They should be tender but still crisp, without squeaking between your teeth when you chew them. Drain and chill: Drain the beans, then immediately rinse under cold water to stop the cooking process.

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.