Make the best green beans with this simple recipe! It keeps the beans firm with vibrant color for the best side dish with anything from chicken to fish.
Add water to skillet, adding more or less to fill to about ½ inch deep. On high heat, bring water to a boil.
Add beans, then quickly sprinkle with baking soda and cover and boil for 2 minutes, turning down slightly if it starts to boil over. Check beans for doneness, cooking more until they reach desired doneness. Remove from heat and drain water (or use tongs to remove beans to a bowl).
Add butter, salt, and pepper to taste. Serve immediately.
Notes
Green beans can be frozen raw in zippered bags for up to a year. But it is recommended to blanch them first before freezing.
To blanch green beans:
Follow the directions in this recipe until Step 3.
Drain green beans and immediately plunge into ice-cold water. This will stop the cooking process.
Pat beans dry and freeze in a single layer on a baking sheet to keep them from freezing to each other.
Transfer beans to a zippered bag for up to a year.