While sous vide technique of cooking is mostly used to prepare tender meats and fish, vegetables cooked in a temperature controlled water bath are no less delicious. The most popular veggies to prepare with this method are those who are tough and crunchy when raw, such as the all-around favorite green or string beans. Green beans prepared sous vide keep all their nutrients, melt in your mouth and, most importantly, have a mouthwatering flavor. Take a look at some of our favorite recipes for sous vide green beans!
Sous Vide Szechuan Style Green Beans
- 5 oz (150 grams) fresh green beans
- 2 tsp sriracha sauce
- 1 tsp sesame oil
- 1½ tsp ginger, minced
- 1½ tsp garlic, minced
- ½ tsp dried onions
- ¼ tsp red pepper flakes
Set the sous vide water bath to 180 degrees Fahrenheit or 80 degrees Celsius. Add all the ingredients except the green beans in a small bowl. Whisk with a fork to combine. Place the green beans into a quart sized zip-top bag. Add the sauce mixture and gently combine with the green beans. Using the water displacement method, vacuum seal the bag. Place the green beans into the water bath. Cook for 30 to 40 minutes (the slight variation in time accounts for the varying thickness of the beans). Use tongs to remove green beans from the bag onto the plate. Sauce with reserved liquid in the bag as desired.
Sous Vide Green Bean Casserole
- ½ medium shallot, peeled and diced
- 2 cups (300 g) fresh green beans, trimmed and cut into small pieces
- 7 ounces (100 ml) condensed cream of mushroom soup
- 1 egg, beaten well
- 1/4 cup (60 ml) panko breadcrumbs
- salt and pepper to taste
- 1 can (2.8 ounces / 78 g) crispy fried onions
Fill and preheat your sous vide oven to 185°F/85°C. Put all ingredients, except the crispy onions, into a large food-grade cooking pouch, and massage the bag to evenly combine them. Vacuum seal the pouch and submerge in the water bath to cook for two hours. Remove the pouch from the water oven and spoon the warm mixture into a serving dish; sprinkle the crispy onions over the top and serve.
Sous Vide Green Beans with Bacon
- 1 pound (450 g) fresh slender green beans, washed and trimmed
- 1 medium to large onion, finely diced
- 2 slices bacon, diced small
- salt and pepper to taste
Fill and preheat your sous vide oven to 185 degrees Fahrenheit/ 85 degrees Celsius. Season the beans with salt and pepper, mix with diced onion and put them into a cooking pouch. Add the diced bacon and vacuum seal.
Submerge in the water oven to cook for 1 hour. Remove and serve straight from the pouch, either as a standalone dish or a side dish to sous vide boneless pork chop.