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

FAQs

What is the best way to freeze green beans? ›

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.

Place green beans in the freezer for 30-40 minutes. Place dryer trays into the dehydrator and dry at 140°-145°F for 8-10 hours or until green beans are crisp and brittle. To store dried foods, place the dried food in plastic bags, press out air, seal or close, and then place in glass jars and tightly seal.

It's best to store your fresh green beans in the fridge, otherwise store green beans in the freezer if you want them to last longer. You can also store unwashed and unblanched green beans in the refrigerator for up to about seven days before you need to store your green beans in the freezer.

Green beans can be frozen in their raw state, but consider blanching and shocking them for the best results. Not only does cooking them this way lock in their vibrant green color, but Registered Dietitian and Chef Abbie Gellman says it also eliminates surface microorganisms and dirt, preventing deterioration.

Blanching. Your green beans will come out bright and crisp on the other side of freezing. It's just a quick boil then dunk in ice water to prevent overcooking. Science time: The ice bath stops enzyme actions that can cause a loss in flavor, color and texture.

Sure! To save time and a few steps, you can freeze green beans without blanching them first. Simply wash, dry, trim, and pack the green beans into freezer containers, leaving as little air in the container as possible (explained in more detail below). It is perfectly safe to freeze green beans without blanching.

So, can you freeze green beans without blanching them first? Yes! They are just as good - if not better - than green beans we took the time to blanch in the past. The texture seems better - and my family agrees with me.

Freeze the blanched green beans

You could skip this step and freeze them en masse now in a container but they may clump together. Spreading them out enables them to freeze individually. Once frozen on the baking sheet, transfer the beans to jars or other containers and return them to the freezer.

Technically, you could freeze raw green beans but we don't recommend it. After freezing, the raw beans will be mushy in texture and flavorless. For the best results, don't skip the blanching process when freezing green beans. Dry the beans thoroughly before freezing.

STORAGE: Store unwashed fresh beans in a reusable container or plastic bag in the refrigerator. Whole beans stored this way should keep for about seven days. If you choose to freezing your beans, rinse them cool water and then drain. Cut the ends of the beans off and then cut the beans to whatever length you prefer.

When should you throw out green beans? ›

“Brown spots and bean seed shapes that are coming out of the shell means that they are starting to get old,” says Amidor. That means use them ASAP or be prepared to toss them in a day or so. And if the beans are already slimy and wet, they're no longer safe to eat.

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.

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.

Sure! To save time and a few steps, you can freeze green beans without blanching them first. Simply wash, dry, trim, and pack the green beans into freezer containers, leaving as little air in the container as possible (explained in more detail below). It is perfectly safe to freeze green beans without blanching.

Trim green beans ends and cut into 1 to 1-inch lengths (or desired size). Place in quart-sized zip-top freezer bags, removing as much air as possible with a straw (or other method) and seal. Label with date and what's in the bag, place in freezer and freeze for up to a year.

You'll blanch an amount small enough that the water can quickly return to a boil. Once it does, set a timer. Cook the beans for two minutes if small, three if medium and four if large. Remove the beans immediately with the mesh skimmer or slotted spoon and submerge them in the bowl of water and ice.

The quality of frozen beans will be better if they have been blanched. Blanching stops enzyme actions that continue the ripening process and can make the beans tough. Tray pack beans by placing them in a single layer on a tray to freeze before packing. This allows you to take just the amount you need from the package.