Sous vide green beans with garlic and coriander makes an incredibly delicious side dish. This cooking method provides fresh string beans with incredible flavor without compromising their crispy texture or bright green color.
I’ll admit it. Sous vide cooking was always a bit of a mystery to me.
I knew that it involved water and little bags of steak. Beyond that, it seemed complicated at not very practical for everyday cooking.
It turns out that the technique is beyond simple, and can be applied to a lot more than just a New York strip.
Sous vide cooking can open up a whole new world when it comes to vegetables in particular. It makes overcooking veggies nearly impossible, leaving them firm and delicious.
Fresh string beans are one of the highlights of summer for me, and this sous vide technique just might be my favorite green bean recipe.
Ingredients
For this recipe you’ll need:
- green beans: you’ll need about one pound of trimmed fresh green beans
- red bell pepper
- garlic
- fresh coriander aka cilantro
- lemon zest
- lemon juice
- extra virgin olive oil
- sea salt
- black pepper
Step by Step Instructions
Start off by filling a large pot with water and preheating your sous vide machine to 185°F.
In a small bowl, mix together the olive oil, lemon zest, lemon juice, garlic, fresh coriander, salt, and pepper.
Combine the trimmed green beans, sliced red bell pepper, and the oil mixture in a quart sous vide bag and give it a good shake to coat the beans evenly.
Use a vacuum sealer to seal the bag. Alternatively, if you don’t own a vacuum sealer, you can the water displacement method with a recloseable bag or cooking pouch.
Place the sealed bag of green beans in the heated water bath.
A great bonus of vacuum sealing is that it prevents the bag from floating, so there’s no need to weigh the bag down when you add it to the bath.
However if you are using a plastic bag, you can use some heavy kitchen items to keep it submerged.
Let the beans cook for about an hour, then use tongs to remove the bag from the sous vide water bath.
Carefully open the bag and transfer the beans to a serving dish. Garnish with a little more coriander and enjoy!
More Sous Vide Recipes
Sous Vide Green Beans with Garlic and Coriander
Ingredients
- 1 pound green beans trimmed
- 1 red bell pepper seeded and sliced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 3 cloves garlic minced
- 1 tablespoons fresh coriander chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Fill and preheat your sous-vide oven to 185°F.
- Place the green beans and red pepper in a quart size sous-vide bag.
- In a small bowl, combine the olive oil, lemon juice, lemon zest, garlic, coriander, salt, and pepper. Pour the mixture into the bag and shake it to evenly coat the green beans.
- Vacuum seal the bag, then submerge it in the water bath for 1 hour.
- Remove the bag and empty it in a serving bowl. Garnish with some more fresh coriander and enjoy!
Equipment
- Sous Vide
The ingredient or equipment sections above may contain affiliate links to products that I personally use or recommend!
This post was originally sponsored by Everywhere Agency on behalf of FoodSaver®; however, all thoughts and opinions expressed are my own. It has been modified to better serve my readers.
