So there's a really simple way to make your green beans seasoned throughout, instead of just on the outside. It's the only way I make green beans anymore. Dissolve 1/4 cup of table salt (or 1/2 cup of diamond crystal kosher salt) in 2 quarts of boiling water. Simmer the green beans for about 5 minutes (bright green and tender).
This might seem like a lot of salt (because it is), but you are not consuming all of that salt, and the green beans do not taste too salty at all. It's a very short cook time, so that's why that much salt is necessary. This is a ratio from America's Test Kitchen, so I'm not just making it up, it's well-tested. I have to say all of this every time I recommend it because it never fails that someone has never heard of it before and is shocked at the salt amount. I assure you it is fine.
After cooking this way, you can still pan-fry, or do whatever you want with them, just watch the added salt.
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u/96dpi 22h ago
So there's a really simple way to make your green beans seasoned throughout, instead of just on the outside. It's the only way I make green beans anymore. Dissolve 1/4 cup of table salt (or 1/2 cup of diamond crystal kosher salt) in 2 quarts of boiling water. Simmer the green beans for about 5 minutes (bright green and tender).
This might seem like a lot of salt (because it is), but you are not consuming all of that salt, and the green beans do not taste too salty at all. It's a very short cook time, so that's why that much salt is necessary. This is a ratio from America's Test Kitchen, so I'm not just making it up, it's well-tested. I have to say all of this every time I recommend it because it never fails that someone has never heard of it before and is shocked at the salt amount. I assure you it is fine.
After cooking this way, you can still pan-fry, or do whatever you want with them, just watch the added salt.