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How to Sous Vide Green Beans

While sautéed, steamed, or even boiled green beans can be tasty, the best way to get the most out of this versatile green veggie is with the sous vide cooking method. The steady and precise sous-vide cooking process results in perfectly tender and crisp green beans that retain all of their glorious green colors and flavors.

Follow this simple guide to prepare perfectly cooked green beans every time. 

Temperature and cooking times for green beans

DeviceTemperatureTime
Suvie175°F60 – 90 Minutes
Immersion Circulator185°F30 – 45 Minutes

Green beans are best cooked at a very high temperature. For al dente beans we recommend cooking for 30 minutes and 45 minutes for more tender beans. If using Suvie we recommend cooking the beans for at least 60 minutes at the maximum temperature of 175°F.

Ingredients and Tools

  • 1 bunch green beans
  • Olive oil
  • Salt
  • Pepper
  • Crushed garlic (optional)

Equipment

  • Suvie or immersion circulator
  • A large pot (if using an immersion circulator)
  • Vacuum sealer and bags or freezer safe recloseable bags

Directions

If you’re using a sous vide immersion circulator, pre-heat your water bath to the desired temperature.

Wash the beans and cut away and discard the ends on both sides. Season the beans with salt and pepper.

Place the beans into a plastic bag. Add a small amount of oil and garlic (if using). Vacuum seal the bag. If you’re using a recloseable bag, follow our guide on the water displacement method.

Lower the bag into the water bath and cook.

If you are using Suvie, place the bag into a Suvie pan and cover completely with water. Place in the top right zone of Suvie and use the following settings:

My Cook > Multicook Settings

Protein: 175°F, 60 minutes

Vegetable: 0 minutes

Starch: 0 minutes

Once the cook is done remove the bag from your Suvie or water bath. 

Remove the green beans from from the bag. Serve immediately.

Recipes to try

Garlicky Sous Vide Green Beans

Summer Green Bean Salad

Tofu Satay with Sweet and Spicy Green Beans

Tomato-Basil Halibut with Wild Rice and Green Beans

Meatloaf with Parmesan Mashed Potatoes and Green Beans

Butter-Basted Pork Chop with Baby Potatoes and French Green Beans

FAQs

Are the cooking temperatures safe?

Our recommended cooking temperatures for Sous vide and Suvie are lower than what the USDA recommends, however, cooking times and temperatures are long enough and high enough for “pasteurization” to make your food safe. The USDA recommendations indicate the temperature needed to instantly kill food pathogens. By cooking for a longer time at a lower temperature we are able to achieve the same effect. However, high-risk populations should use extra caution when preparing foods below the USDA recommended temperatures.

Can I use any type of plastic bag?

You can, however, make sure that they are made from polyethylene. Brand name recloseable bags are made using polyethylene which is a BPA and dioxin free plastic that can safely handle sous vide cooking temperatures up to 190°F. Some generic branded plastic bags are made using cheaper polyvinyl chloride (PVC) which cannot handle high temps and contains chemicals that can leach into food.

The bag with the beans won’t stay under water, what do I do?

This is often a problem with certain proteins and vegetables. There are a few ways to prevent the bag from floating at the top of the water bath. A layer of ping pong balls in the immersion bath will keep the food underwater, alternatively, you can try and weigh down the bag with a metal spoon.

Can I leave my food in the water bath indefinitely? 

You can, but you shouldn’t. Leaving green beans in sous vide for long periods of time will have a negative effect on the overall texture of the vegetables.

Can I cook other vegetables in the same bag as the green beans?

You can! Fortunately, most vegetables can be cooked at around the same temperature so feel free to add other similar veggies. However, avoid mixing the beans with startchy vegetables like carrots and potatoes which require much longer cooking times.

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