Green Beans

Author

Erin Fabian

Prep Time: 00:05

Recipe Time: 00:35

Temperature : 186F / 85.6C

Ingredients

• 1 lb Green beans (washed and trimmed)
• Salt to taste
• 1 tbsp olive oil
• 4 cloves garlic (thinly sliced)
• Salt and pepper to taste

Directions

1. Fill a large container or pot with water. Attach the sous vide precision cooker and set the temperature to 186ºF/86ºC.
2. Wash the green beans and trim the ends.
3. Add them into a zip-lock bag, spread out into one single layer. Salt to taste.
4. Seal the bag using the “water displacement” technique: seal all but one corner of the bag and slowly place it in the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag. (Use a vacuum sealer if you have one.)
5. Clip a heavy spoon to the edge of the bag to weigh the bag down. Or use a heavy kitchen item to keep the green beans completely submerged in the water. (Make sure the seams are above the water).
6. Cook for 30 minutes if you prefer a crispy texture and bright green color. (Cook for 45 minutes for a tender and soft texture.)
7. When the timer goes off, take the bag out and remove the green beans from the bag.

Finishing Steps

1. Add oil to the skillet on medium heat. Once hot, add sliced garlic. Stir fry for a few minutes until golden brown.
2. Add green beans, and season with salt and pepper. Stir fry for about 30 seconds. Serve warm and enjoy!
3. Store cooked green beans in an airtight container and they can last up to 3-5 days in the refrigerator.