This recipe was written by Stephanie Searor, MS RD LDN
Looking for a way to spice up your recipes, and need to refresh your same old green beans? Switching up the routine by adding citrus is a great way to punch up flavor. This recipe uses both juice and zest from lemons, but you could play around with Meyer lemons, oranges, or even limes. Fresh green beans are easy to find throughout most of the year, and are much better than canned or frozen.
The nice thing about cooking these green beans sous vide is that it allows for more time to prep your other dishes. And, if you want to, they can hang out in the water until it’s time to serve. Just a quick sprinkle of toasted almonds is all you need to finish this great dish. Hands off cooking is definitely an area where using a sous vide shines, and this recipe does not disappoint in that regard!
In the market for your first sous vide circulator, vacuum sealer, or time for an upgrade?
What Makes Sous Vide Green Beans so Healthy?
- Green beans may reduce heart disease due to their high levels of flavonoids
- Green beans may manage diabetes
- Green beans are thought to boost immunity due to being a good source of carotenoids and flavonoids, with carotenoids found in green beans containing antioxidants like beta carotene and lutein
- Green beans are full of vitamin K, calcium, and silicone
- Sous Vide Machine – our favorite right now is the Anova or the Joule.
- Container – not necessary, but nice to have for bigger cuts of meat. We recommend the Lipavi as it is large and sturdy. You can also use a pot.
- Vacuum sealer and bags, or a freezer Ziploc bag. You can find our favorite vacuum sealers here – 5 Best Sous Vide Vacuum Sealers (Reviews Updated 2021)
Sous Vide Green Beans with Almonds, Citrus, and Garlic Recipe
- 1 pound Fresh green beans, ends trimmed
- 2 tbsp Salted butter, cubed
- 1/2 tspn Kosher Salt and fresh black pepper
- 2 cloves Raw garlic, mined
- 2 lemons Juice from 2 lemons and zest
- 1/4 cup Raw slivered almonds
- Prepare a sous vide container with enough water to submerge the beans. Preheat to 180 degrees Fahrenheit.
- In a vacuum bag or heat-safe zip top bag, place the green beans, butter, salt, pepper, and garlic. Flatten out as much as possible.
- Remove the air and seal. When the water is heated, submerge in the cooking water and cook for one hour.
- When it’s nearly time to serve, toast the almonds over low heat in a pan, stirring constantly so that they don’t burn. The almonds are toasted when they begin to brown and smell toasty and nutty.
- Transfer the green beans along with the cooking liquid to a serving bowl. Toss with the lemon juice and zest, taste and adjust seasonings if needed. Garnish with the toasted almonds and serve.
Looking for more great sous vide recipes? We are posting tons of new recipes, or you can check out this article for a review of the best sous vide cookbooks! We also have more green bean sous vide ideas here!