Crispy Fried Green Beans (P.F. Chang's Copycat) - The Recipe Critic (2024)

FAQs

Why are my green beans not crispy? ›

In today's recipe, you'll first boil the green beans, then immediately blanch them in cold water. This is what keeps them crispy. If you prefer them a little more cooked, just boil for a little longer or skip the blanching process.

Whether you like them steamed, stir-fried, roasted or baked, green beans are an ideal legume to include in a well-balanced diet.

Place the tray in the toaster oven once it's preheated and set a timer for about 5 to 15 minutes. The exact time will depend on the thickness of the beans and how cold they were to begin with. It's a good idea to check on them halfway through, giving the tray a little shake to move them around for an even crisp.

Cook for 2-3 minutes until they have lost their rawness but retain a lovely crunch. Drain the beans and plunge into a bowl of cold water, or run under a cold tap. Make sure the water stays cold. If the beans sit in warm water they will continue to cook and start to discolour.

It depends on how tender you'd like the beans to be. If you like your green beans super tender, go ahead and sauté them the whole 10 minutes. If you like your green beans on the crisp side, though, you'll probably only want to cook them for five to eight minutes.

Fresh green beans in good condition will feel firm and should snap apart when bent. Older green beans that feel limp and have started to develop a slimy texture are no longer safe to eat. If you see any fuzzy mold on them, they are definitely too bad to eat.

Green beans contain phytic acid that can bind with certain minerals such as iron and prevent them from being absorbed. Those who have a mineral deficiency should consult a doctor before consuming additional green beans. Apart from this, green beans are good for you and very healthy.

Beans are high in minerals and fiber that may boost your digestive health and reduce your risk of type 2 diabetes and high blood pressure. Yet, since refried beans often contain added fat and salt, they may be higher in calories, saturated fat, and sodium than other beans.

Your cooked beans last about 3 to 5 days in the fridge. To store them, let the beans cool down after cooking, then pop them in the refrigerator within an hour. Getting them stored quickly and chilled in the fridge will help prevent the growth of bacteria.

Soak wilted carrots, green beans, kale, lettuce, spinach, chives, and other greens in a cold-water bath for 30 minutes in the refrigerator to restore them. Use within 24 hours.

Why are my beans not getting soft? ›

Dried beans typically have a moisture content of around 16%. However, as they age, moisture evaporates, giving pectin time to age and harden the skin. These beans can often take much longer to soften while soaking and cooking, up to twice the time!

As beans start to spoil, you may see brown spots or notice that they feel soft and slimy. They can feel limp and might have a sour, rotten smell. Moisture is usually the biggest threat to green bean freshness.