This recipe was written by Stephanie Searor, MS RD LDN
If you want a simple way to brighten familiar green beans, adding citrus is an easy flavor lift. This recipe uses lemon juice and zest, though you can substitute Meyer lemons, oranges, or limes to vary the profile. Fresh green beans are widely available year-round and have a firmer, fresher texture than canned or frozen beans.
Cooking green beans sous vide gives you hands-off control and frees up time to finish other dishes. They can remain in the water bath until you’re ready to serve without overcooking. A quick sprinkle of toasted almonds adds crunch and a toasty finish. Sous vide is especially useful for this kind of easy, dependable side dish.
What Makes Sous Vide Green Beans Healthy?
- Green beans contain flavonoids that may support heart health.
- Their fiber and nutrient profile can help with blood sugar management.
- Carotenoids and flavonoids in green beans provide antioxidants such as beta carotene and lutein, which help support the immune system.
- They’re a good source of vitamin K, calcium, and trace minerals like silicon.
Equipment
- Sous vide circulator (popular options include the Anova or Joule).
- Container or large pot to hold the water bath; a dedicated container is helpful for larger quantities.
- Vacuum sealer and bags, or a heat-safe zip-top freezer bag for water displacement sealing.
Sous Vide Green Beans with Almonds, Citrus, and Garlic Recipe
Ingredients
- 1 pound Fresh green beans, trimmed
- 2 tbsp Salted butter, cubed
- 1/2 tspn Kosher salt and freshly ground black pepper, to taste
- 2 cloves Garlic, minced
- 2 lemons Juice and zest of 2 lemons
- 1/4 cup Slivered almonds, raw
Instructions
-
Fill a sous vide container or large pot with enough water to submerge the sealed bag. Preheat the water bath to 180°F (82°C).
-
Place the trimmed green beans in a vacuum bag or heat-safe zip-top bag. Add the cubed butter, salt, pepper, and minced garlic. Spread the beans into a single layer as much as possible for even cooking.
-
Remove the air and seal the bag (use a vacuum sealer or water-displacement method). When the water has reached temperature, submerge the bag and cook for 1 hour.
-
Toward the end of the cooking time, toast the slivered almonds in a small skillet over low heat. Stir constantly until they turn light golden and release a nutty aroma—watch closely to prevent burning.
-
Transfer the green beans and any cooking liquid to a serving bowl. Add the lemon juice and zest, toss to combine, and adjust seasoning if needed. Sprinkle with the toasted almonds and serve warm.
For more sous vide recipes and resources, explore additional recipes and cookbook recommendations on the site. You can also find other green bean sous vide ideas to inspire variations on this simple, flavorful side dish.