If you’re looking for something that will be easy enough for your kids to help you with, yet still tastes great, then crack green beans may just be what you’ve been searching for.
How Long Does It Take To Cook Crack Green Beans?
Crack green beans are one of those dishes where time truly matters.
If they aren’t cooked properly, they won’t taste good at all. However, if you want these tasty veggies to come out perfectly done, then you need to plan ahead.
The key here is in cracking the beans first so they can absorb water evenly while being steamed rather than boiling over on top of each other.
This method also makes them easier to eat since there isn’t any slime that might make them difficult to chew.
So how long do you have to leave cracked green beans in the pot?
Well, this depends on the size of your pot, but we recommend anywhere between 10 minutes to 1 hour depending on the size of the beans and whether or not you’d like them to be slightly crunchy or tender.
Once you know how much time you have left, put some salt into the bottom of your pot with an inch of water above it.
Then place your green beans inside the pot and cover it tightly.
They should stay submerged as they steam themselves after about 15-20 minutes.
After 20 minutes, check on the beans every few minutes until you see the water level has dropped below half of the height of the beans.
Once the water has completely evaporated, remove the lid and let them sit covered for another 5 minutes before serving.
You can use either fresh or frozen green beans for this dish.
You can even use both!
Just make sure you don’t boil them together because they will release too much liquid which could end up making the whole batch soggy.
Green beans are great served alongside meat, rice, pasta, potatoes, or anything else you would typically pair them with.
But when paired with chicken, pork chops, ham, or bacon, it makes for a wonderful side dish.
It goes well especially with seafood such as tilapia, shrimp, salmon, crab, oysters, clams, mussels, or cod.
Green beans go well with almost everything!
To get started, fill your largest stockpot (or large saucepan) with cold water and add two tablespoons of kosher salt per quart of water.
Put the pot over medium heat and bring the water to a rolling boil.
Add green beans to the hot water and stir gently once.
The beans should start popping within 2 minutes.
Now, lower the heat to low and simmer the beans for 7 to 8 minutes.
After 7 to 8 minutes, test the beans by removing a bean from the pot.
Use tongs to hold it under running water and see if it’s fully cooked.
When the skin begins to peel off easily, the beans are ready to serve.
When you’re finished, drain the beans using a slotted spoon and spread them onto a paper towel lined plate to dry.
Serve immediately or refrigerate overnight.
Crack the beans open again before reheating and eating the next day.
If they become mushy, simply pop them back into their original container and return them to room temperature to rehydrate.
What Is The Best Way To Cook Crack Green Beans?
Crack green beans are one of those things where if you use the wrong method or cut too many corners, they can end up tasting like cardboard.
But by using the right technique when cooking these tasty little gems, they can actually turn out better than fresh-picked.
How Do You Make Crack Green Beans Taste Good?
Cracked green bean recipes can take on many different forms depending upon which type of cuisine they’re in.
In this article we’ll look at how you can make crack green beans into a tasty side dish as well as an appetizer or snack.
Serve as a side dish
You might want to try making crack green beans as part of a meal if you’re serving it as a side dish.
It goes particularly well with fish dishes such as salmon, tuna, and shrimp.
This recipe serves eight people, so feel free to double or triple up on the ingredients whenever you like.
If you have leftovers, you can keep them refrigerated until tomorrow!
- 1 pound fresh green beans (about 2 1/4 cups)
- Salt (to taste)
- Pepper (to taste)
- Olive oil or vegetable oil (for frying)
- Garlic powder (optional)
- Cayenne pepper (optional)
- Lemon juice (optional)
- Chopped parsley (optional)
- Cooked rice or pasta (optional)
(Note: You could also add chopped tomatoes instead of lemon juice.)
Make it into an appetizer
Instead of using green beans as a side dish, you could serve these as an appetizer by cutting them into bite-sized pieces, sprinkling them with salt and olive oil, and baking them on top of a pizza sheet or cookie sheet covered with parchment paper.
These will go especially well with cold cuts and cheeses.
They would probably work really well with chicken wings too.
The beauty about doing this is that you don’t need any other accompaniments because it’s all right there in front of you!
What Are Some Tips For Cooking Crack Green Beans?
Crack green beans don’t require much prep work in order to get them ready to eat.
You can simply wash them thoroughly, cut off any tough ends, remove any strings or blemishes, and put them into boiling water.
Once they start bubbling away, let them simmer until they turn bright green, tender, but not mushy.
Crack green beans are perfect served as a side dish or an accompaniment to other meals.
You can also use crack green beans as part of a meal by serving them over rice or pasta.
They go well with chicken, pork, fish, beef, turkey, and vegetables like broccoli, carrots, onions, and zucchini. Since they have such a high nutritional value, it makes sense to add them to recipes whenever possible.
How Do You Know When Crack Green Beans Are Done?
Cracking the pods of green beans opens up and exposes all of their starches which makes it easier for them to absorb water during the cooking process.
The more starch they have exposed, the quicker and better-tasting the finished product will taste.
Here’s how to crack green beans into small pieces for fast and tasty results.
- Wash the green beans thoroughly under cold running water. Remove any debris or dirt from the outside of each bean by gently rubbing between your thumbs and forefingers.
- Place the beans in a large pot filled with cool water and bring to a boil over high heat. Boil until the beans turn bright green and start to soften (about 5 minutes).
- Once the beans begin to soften, remove the pan from the stovetop and immediately place on low heat setting (or set aside if no other pans need use at this time) while stirring occasionally so as not to burn the bottoms.
- After about 2 to 3 minutes, drain the beans in a colander and return to the same large pot.
- Replace the lid on the pot, and let sit for 1 minute. Then uncover the pot and stir to evenly distribute the water inside the beans. Let sit uncovered again for another minute.
- Repeat Step 4 two additional times until most of the water has evaporated from the green beans.
Tips for Crack Green Beans
The best way to make sure your green beans are cooked properly is to keep an eye out for these signs:
- Softening – If you see softening, you may want to continue cooking them for longer than recommended here because they should be tender but not mushy.
- Sticking to the bottom of the pan – If you see sticking to the bottom of your pan after draining, chances are your beans aren’t fully cooked.
- No color change – Your green beans should remain bright green throughout the entire cooking process. If you notice a gradual change toward yellowish or brownish tones, they’re probably overcooked.
What Can You Add To Crack Green Beans To Make Them Tastier?
Cracking green beans opens up their natural sugars so they become sweeter than ever before.
You can also season them however you wish. If you want to keep it simple, simply salt and pepper them as desired.
Or if you feel like getting fancy, try adding onion powder or garlic powder to give them an extra kick of flavor.
You can also use this method on other vegetables such as carrots, broccoli, cauliflower, peas, snowpeas, and zucchini.
Just remember that not all vegetables need to have the same amount of water added to them in order to steam properly.
For example, you wouldn’t put as much water into a head of cabbage as you would into a carrot because it has a tougher skin surrounding its core.
So, how do you know when crack green beans are done?
When crack green beans are cooked through, but still crunchy, you know they’re ready!
The trick here is timing. It takes about 5 minutes per cup of uncooked green beans (depending on size). So, start checking after 4 minutes, and continue until the last minute.
Once you get there, check again, making sure the beans aren’t overcooking (which means they’ll taste tough and bitter) – this is one thing I always mess up when I make green beans.
If you don’t think you’ll finish by then, you should probably go ahead and take them off the heat early.
What Are Some Common Mistakes People Make When Cooking Crack Green Beans?
Before we get into the steps on how to cook this dish, let’s talk about one of its biggest misconceptions, namely that it requires an abundance of salt.
The truth is, while salt does play an important role in making this healthy snack taste good, there really isn’t a need to use as much salt as many recipes call for.
You don’t want to ruin the flavor by over-salting your food, but at the same time, too little salt doesn’t give these green beans their full flavor either.
There are also several other ways to prepare crack green beans so they’ll have a better texture than those cooked traditionally.
For example, instead of boiling them like most recipes recommend, you can roast or grill them instead.
Roasting or grilling causes less damage to the bean pods, which results in crunchy and tender beans that aren’t chewy at all.
How Can You Tell If Crack Green Beans Are Overcooked?
Crack green beans is one of those recipes where it’s best not to overthink it.
If you get too fussy about how long they take to cook, chances are you’ll end up overcooking them.
The key here is to give them a good shake every now and again so that all sides get cooked evenly.
The other thing to keep in mind is that this is a quick-cook dish, which means you don’t want any excess water from the ingredients seeping into the pan as well.
That would result in mushy beans and soggy vegetables.
Also, crack green beans isn’t really meant to be served on their own.
It’s usually used as an accompaniment to another main course or side dish.
So, if you decide to serve them on their own, I suggest adding some salt at the table because they tend to lack flavor otherwise.
What Are Some Serving Suggestions For Crack Green Beans?
Crack green beans are an excellent side dish when paired with many different types of meats or vegetables.
They come in handy as well during times where you don’t have much time to prepare food.
You can also use them as a main course by adding them into soups and stews.
Since they aren’t pickled like regular green beans, it makes sense to pair them up with other dishes that would benefit from their fresh flavor.
Here are some ways to serve crack green beans that make them perfect for every meal.
- Green Bean Casserole – If you love green bean casseroles but want to switch things up, try substituting crack green beans instead of traditional ones. The addition of the spice blend gives this classic dish new life. It’s especially good served alongside pork chops or chicken breasts.
- Crispy Green Beans – Crispy green beans get their name because they have a crunchy texture thanks to the extra step of frying them after cutting them in half lengthwise. These tasty treats go perfectly with grilled foods such as fish or burgers.
- Fried Okra – Fried okra might seem strange at first glance, but once you taste these golden pods coated in flour, you won’t regret giving them another chance. Add them to salads or stir-fries and enjoy!
- Stuffed Shells – Stuffed shells are one of those comfort food classics everyone loves. Try stuffing baked stuffed shells with crispy fried green beans, cheese, and meat. Serve them warm on top of pasta sauce.
- Baked Potato Soup – Baking potatoes take on a whole new meaning when roasted until crispy and cooked down to create a rich soup base. Top off this hearty potato-based soup with crisp, oven-baked green beans for a complete meal.
- Mashed Potatoes – Mashing potatoes isn’t always necessary, but mashed potatoes topped with crispy green beans sounds amazing. Make sure not to over mix them since potatoes break apart easily.
- Green Beans Almondine – In this recipe, you combine almond flakes with sauteed onions and garlic to give green beans a unique twist. Use almonds in place of peanuts, cashews, or sunflower seeds to add variety to each bite.
- Rice Pilaf – A rice pilaf is usually made using brown basmati rice, which tends to stick together. To prevent this from happening, you can swap out the white long grain rice and substitute it with cracked green beans. The result will be a fluffy rice bowl that will satisfy all of your hunger pangs.
- Spicy Black Eyed Pea Stew – Black eyed peas are popular throughout the South, so why not bring them back to the North? This stew has a spicy kick thanks to its inclusion of jalapenos. It goes very well with greens or grains.
Serving Tips for Crack Green Beans
- To speed up preparation time, cut the ends off the green beans and remove any tough strings before boiling. Doing this saves valuable minutes while increasing the number of servings per batch.
- Cook the green beans in plenty of water that covers the bottom of the pan (learn more about raw green beans here). When you drain them, put the pot directly under cold running water until they cool completely. As soon as possible, transfer them to ice bath to stop the cooking process.
- When removing the skin from the beans, do it carefully so you don’t tear it too badly. Save the skins for making stock.
- You can freeze leftover cooked green beans in resealable freezer bags, ready to heat and eat later. Just keep in mind how quickly frozen foods thaw, so plan accordingly.
Are There Any Health Benefits To
Cracked green beans have a lot of nutrients in them. They contain vitamins A, C, E, K, B1, B6, folate, iron, potassium, magnesium, phosphorus, copper, zinc, manganese, selenium, fiber, protein, thiamine, riboflavin, niacin, pantothenic acid, vitamin D, calcium, phosphorous, and sodium.
- Vitamin A: This helps maintain good vision and bone growth, as well as regulating cell division.
- Vitamin C: This acts as an antioxidant and supports collagen production, which keeps skin firm and elastic.
- Vitamin E: Supports a healthy immune system by helping fight off free radicals and preventing cancer cells from multiplying.
- Folate: Helps keep DNA and RNA functioning properly, thus supporting proper brain function.
- Iron: Essential for red blood formation, this nutrient also helps build hemoglobin and myoglobin, both of which aid in oxygen transport throughout the body.
- Potassium: Important for muscle contraction and nerve functions, it assists in maintaining normal heart rhythm.
- Magnesium: It plays important roles in many bodily processes including metabolism, energy transfer, enzyme activity, and the cardiovascular system.
- Phosphorus: Part of ATP (adenosine triphosphate), which is necessary for all cellular activities, including respiration, muscle contractions, and neurotransmission.
- Copper: This essential mineral aids in the absorption of other minerals such as iron, calcium, and zinc, as well as promotes healthy bones and teeth.
- Zinc: The building blocks of hundreds of enzymes, hormones, and proteins, this mineral is responsible for proper growth, reproduction, wound healing, and immune response.
- Manganese: An integral part of several enzymes that play key roles in the synthesis of carbohydrates, fats, and proteins, this mineral also contributes to the maintenance of connective tissue.
- Selenium: Essential for detoxification and thyroid regulation, this trace element is found in high concentrations in the liver, kidneys, pancreas, adrenal glands, and ovaries.
- Fiber: Promotes regularity, while providing protection against constipation and certain cancers.
- Protein: Provides amino acids that form the basis of our muscles, hair, nails, and skin.
- Thiamine: Essential for carbohydrate metabolism and nervous system function, this vitamin is also involved in the conversion of food into energy within our bodies.
- Riboflavin: Contributes to proper digestion by aiding in the breakdown of fatty foods and the absorption of fat-soluble vitamins like Vitamin A.
- Niacin: Required for the proper use of glucose and the manufacture of cholesterol, hormones, and antibodies, this vitamin also increases mental alertness.
- Pantothenic Acid: Also known as Vitamin B5 or Coenzyme A, this substance is vital for the body because it is required for the synthesis of carnitine, an important component of the Krebs cycle.
- Vitamin D: Essential for the development and maintenance of strong bones through calcium homeostasis, this vitamin also has anti-inflammatory properties and protects us against infection.
- Calcium: Essential for the maintenance of bones and teeth, and for the transmission of signals between nerves and muscles, this mineral is also necessary for cardiac and skeletal muscle contraction.
- Phosphorous: Involved in numerous metabolic reactions, including those related to hormone secretion, muscular contraction, and nucleic acid metabolism, this important mineral also promotes bone strength and prevents osteoporosis.
- Sodium: Our bodies need this mineral to balance fluids, regulate the heartbeat, and maintain fluid levels in tissues.
How to make cracked green beans
These delicious green beans can be made using either fresh or frozen vegetables, but I prefer using fresh ones when possible.
If you choose to go with frozen, please note that they should not be fully cooked.
Cooked green beans lose their vibrant color, so if you want to preserve the bright green look, stick to raw.
To prepare green beans, first trim the ends of each bean and cut them down the middle lengthwise.
Next, give each one a quick rinse under cold water to remove excess dirt or debris.
Now, place the trimmed beans on a clean kitchen towel and pat dry completely.
Once dried, lay out the beans onto paper towels until ready to serve.
You can now proceed with the following step-by-step instructions:
- (Step 1) Using a sharp knife, carefully slice the end of each bean slightly in order to expose the inside of the pod without cutting into the flesh. Be careful not to pierce the inner shell of the pod too deeply, since doing so could result in seeds being released during cooking.
- (Step 2) Now, gently twist apart the two halves of the pods, exposing the white interior of the beans. Do this slowly and steadily, taking care not to break the outer shells.
- (Step 3) Finally, run the tip of a paring knife along the seam created in Step 2. With repeated strokes, carefully scrape away the remaining pod material until only the very thin layer remains attached to the beans. Doing this will allow for easier removal later on.
- (Step 4) When done scraping, fill up a large pot with salted boiling water and add the trimmed green beans. Allow the beans to boil over medium heat for about three minutes, stirring occasionally. When the time comes to drain the beans, set a colander directly over a bowl placed beneath the pot. After draining the beans, immediately plunge them into an ice bath filled with cold water. Let them cool completely before proceeding further with the recipe.
The next step involves removing the skins from the beans.
To do this, hold each bean firmly by its stem and slide the blade of a vegetable peeler underneath the skin at the top of the bean.
Slowly pull the peeler upward toward the bottom of the bean until the entire skin is removed. Repeat this process with all of the beans.
- (Step 5) Remove the stems from the beans and set aside. Place the cleaned beans back into the same pan where they were boiled, but don’t add salt. Add a quarter cup of olive oil, cover the pan tightly with aluminum foil, and let them steam for 10 minutes. Remove the pan lid and stir the beans around every few minutes, making sure they’re evenly coated in the olive oil.
- (Step 6) Turn off the stovetop burner and return the pan to the oven. Bake the beans for another 15 minutes, uncovered and stirring periodically. The final step requires you to finish cracking the beans. To do this, simply take a wooden spoon and smack the side of the pan in rapid succession until the beans start popping open. Continue to beat vigorously until they are all split open. Serve hot.
- 3 14.5 oz. cans cut green beans drained
- 6 bacon slices cook until crispy
- ⅔ cup brown sugar
- ¼ cup melted butter
- 6 tsp. Tamari soy sauce
- 2 tsp. garlic powder
- 2 tsp. onion powder
- Oven: 350 degrees Fahrenheit
- A 9 x 13 pan should be sprayed with your preferred cooking spray.
- Drain the green beans and add them to the pan.
- Combine the melted butter, tamari soy sauce, onion powder, garlic powder, and brown sugar. Pour over the broccoli.
- Add the cooked bacon.
- Bake in the oven for 25 minutes.