This recipe was written by Stephanie Searor, MS RD LDN
If you want to refresh your usual green beans, citrus is an easy way to brighten flavor. This recipe uses both lemon juice and zest, but you can substitute Meyer lemons, oranges, or limes for a different citrus profile. Fresh green beans are available most of the year and deliver better texture and flavor than canned or frozen.
Cooking green beans sous vide keeps the process mostly hands-off, which frees up time to prepare other dishes. They can remain in the water bath until you’re ready to serve, and a quick sprinkle of toasted almonds finishes the dish. Sous vide is ideal for gentle, consistent cooking, and this recipe showcases that advantage.
What Makes Sous Vide Green Beans Healthy?
- Green beans contain flavonoids that may help lower the risk of heart disease.
- They can support blood sugar management, making them a useful vegetable for people with diabetes.
- Green beans provide carotenoids and flavonoids that support immune health; carotenoids include antioxidants such as beta-carotene and lutein.
- They are a good source of vitamin K, calcium, and silicon, which contribute to bone and connective tissue health.
Equipment
- Sous vide circulator — popular options include the Anova or the Joule.
- Container for the water bath. A dedicated sous vide container is convenient for larger items, but a deep pot also works.
- Vacuum sealer with bags or a high-quality heat-safe zip-top bag. If using a zip-top bag, remove as much air as possible before sealing.
Sous Vide Green Beans with Almonds, Citrus, and Garlic Recipe
Ingredients
- 1 pound Fresh green beans, ends trimmed
- 2 tbsp Salted butter, cubed
- 1/2 tspn Kosher salt and fresh black pepper
- 2 cloves Fresh garlic, minced
- 2 lemons Juice and zest of 2 lemons
- 1/4 cup Raw slivered almonds
Instructions
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Prepare a sous vide container with enough water to fully submerge the beans. Preheat the circulator to 180°F (82°C).
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Place the trimmed green beans in a vacuum bag or a heat-safe zip-top bag. Add the cubed butter, kosher salt, black pepper, and minced garlic. Arrange the beans in a single layer or as flat as possible.
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Remove the air and seal the bag. When the water reaches the target temperature, submerge the bag and cook for one hour.
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Near serving time, toast the slivered almonds in a dry skillet over low heat, stirring constantly so they brown evenly. They’re ready when fragrant and lightly golden.
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Transfer the beans and any cooking liquid to a serving bowl. Add the lemon juice and zest, toss to coat, and taste to adjust seasoning. Sprinkle with the toasted almonds and serve warm.
For more sous vide recipes and ideas, explore other recipes and cookbook recommendations. You can also find additional green bean sous vide variations and inspiration on related recipe pages.