Sous Vide Green Beans

Sous Vide Green Beans are an easy and flavorful side dish that require just a few ingredients and minimal prep time. They turn out perfectly tender every time!

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 1 30

Total Time 1 35

Servings servings

Calories 95kcal

Author Danielle Wolter

Ingredients

1 pound fresh green beans
1 tablespoon olive oil good quality
2 garlic cloves minced
4 anchovies minced
⅓ cup grated parmesan cheese
2 tablespoons chopped walnuts
1 teaspoon salt
¼ teaspoon black pepper

Instructions

Trim the green beans and rinse them in a colander.
Combine the green beans, olive oil, garlic and anchovies in a vacuum sealable bag and organize in a single layer (as much as possible). Seal the bag with a vacuum sealer.
Heat a sous vide water bath to 186F degrees.
Place the bag in the water bath and cook for 60-90 minutes (90 minutes will result in softer green beans).
Remove the bag from the water and pour the beans into a large bowl.
Toss the beans with the salt, pepper, parmesan cheese and walnuts. Serve hot.
If making ahead, once you remove the bag from the water bath, place it in an ice bath for 10 minutes, then store in the fridge or freezer until ready to use. Reheat in a 185F degree water bath and continue with the below instructions.

Notes

To make it easier to coat the beans with the oil, garlic and anchovies, you can mix them all together in a bowl before adding them to the vacuum sealable bag.
If you prefer smaller cut green beans, feel free to cut them in half before adding them to the sealable bag.
I usually trim the ends off of the green beans as they tend to be tough. You can trim the tips too, if you prefer.
If the bag floats, you may need to remove the air half way through and reseal the bag again. You can also weight it down with a wet towel, a heavy bowl (I use my mortar) or put a heavy spoon in the bag with the green beans before sealing.

Nutrition