Ever wondered if it’s possible to cook frozen green beans without them getting mushy? Well, good news: It absolutely is!
In this post, I’ll go over the two best ways to cook frozen green beans: in a pan on the stovetop or roasting on a sheet pan.
With both methods, the result is bright green and tender (but not mushy) green beans. They will never be as crispy and tender as they are fresh green beansbut convenient frozen vegetables are phenomenal!
They’re tossed with olive oil, garlic, and lemon zest for a bright and delicious flavor.
Can You Roast Frozen Green Beans?
In short: absolutely! You can also sear them in a pan (I’ll go through both methods!).
The overall procedure for cooking frozen foods green beans without them getting watery and gummy is to thaw and drain the water first, then cook quickly and hot (and don’t overcook!).
By thawing and then draining before cooking, you can get rid of most of the water that would come out during the cooking process.
If you throw frozen green beans straight into a pan, thawing all the ice around them and creating a puddle of water at the bottom of the pan, which then needs to be boiled off before cooking green beans start frying. This results in overcooked, soft, mushy, and rubbery meat green beans.
If you thaw them first, you can drain all the ice so when you toss the green beans into the pan, they are as dry as possible (and therefore as close to fresh). green beans as possible). It helps them cook quickly in a hot pan and also get a little crispy.
Find out more about how to roast frozen veggies with lots of other veggies (like broccoli, asparagus, and more) here!
The same idea applies to roasting. you want to green beans go in the oven as dry as possible with no ice around them. That way they don’t end up in a pan of water and have a chance to crisp up in a hot oven.
With both methods it is important to remove the green beans once heated through to avoid overcooking.
Frozen green beans won’t get nearly as blistered and charred as fresh green beans, and if you try to char them badly, you’ll end up with mush on the inside. Just let them heat through and call it a day.
Save the expectation of heavily charred green beans if you have access to fresh!
Nutritional information for green beans
Green beans are high in vitamin K and also a good source of calcium (which is good for bone health!). They also contain potassium, phosphorus and magnesium.
They are a favorite vegetable in our house!
recipe ingredients
This isn’t a super rigid recipe – it’s more of a cooking method. Feel free to change the spices or flavors to your liking!
But my favorite way to make frozen green beans is with:
- Lemon peel
- fresh garlic
- olive oil
- salt pepper
- and of course frozen green beans!
You might love this Lemon Garlic Beans Recipe, too! It’s similar but uses fresh green beans.
What Kind of Frozen Green Beans Should I Buy?
First of all, it is important to choose the right type of green beans. In my opinion the best are petite frozen green beans (often referred to as haricots verts or petite whole green beans).
They should be whole, not”French style” or “French Cut” green beanswhich are cut diagonally into thin pieces.
I find that thin green beans become less mushy and flat when cooked from frozen compared to thicker ones green beans. If you can’t find the thin style, normal whole green beans are the next best option.
Frozen pre-cut green beans get the muddiest and wateriest, so they’re not ideal here. (But can of course still be used if needed, especially if you’re mixing them into certain types of dishes (like macaroni and cheese) or cooking them on their own.)
How to cook frozen green beans in the oven
To oven roast frozen green beans, first thaw the green beans in the microwave to melt the excess ice/water. Fill the bowl with the green beans half full with water, then microwave for 30 seconds to 1 minute until the ice cream is ready just melted.
Then drain the water from the bowl and pat dry with a paper towel. Place the drained and dried green beans on a baking sheet lined with parchment paper.
Next, toss them with a light drizzle of olive oil, minced or minced garlic, and salt and pepper. Be sure to spread them out in a single layer.
Then bake them at 425 degrees Fahrenheit for 10-12 minutes, until heated through and just starting to bubble. (Don’t overcook or they will get mushy).
Sprinkle with fresh lemon zest and enjoy!
How to sauté frozen green beans
To cook frozen green beans on the stovetop, start with the same first step as frying: Lightly defrost the frozen beans in the microwave for 30 seconds to 1 minute, until the ice is melted.
Drain the green beans and pat dry with paper towels. Then drizzle a large skillet with olive oil and bring to medium-high heat. Add 1-2 minced or chopped garlic cloves. Cook for 1-2 minutes until garlic is aromatic and slightly crispy.
Next add the green beans and stir to coat them. Cook for 2-3 minutes, stirring frequently, until just heated through. (Be careful not to overcook them or they might get mushy).
Finally, season with salt, pepper and lemon zest and serve!
Are Fresh Vegetables Healthier Than Frozen Vegetables?
This is a common myth that I’m happy to debunk. Actually, frozen vegetables are just as healthy as fresh ones. In fact, since they’re flash frozen at their peak freshness, they may be healthier!
The way you cook vegetables also makes a difference. Roasting them and sautéing them in a pan are both better methods of preserving nutrients than boiling them (when some of the nutrients can leach into the water, which is then discarded).
What causes frozen vegetables to go mushy when cooked?
When fruits and vegetables are frozen, the water in them freezes (and most fruits and vegetables are about 80% water!). Water in fruits and vegetables is held in cells, and because water expands when it freezes, the cell walls rupture when the trapped water freezes.
These cell walls, which remain intact and hold pockets of water, make fresh fruits and vegetables crispy, juicy, and/or crunchy. So when frozen produce thaws and their inner cell walls are destroyed, all the water comes out and you don’t have bulging, water-filled cells to create crunch.
Therefore pre-cut frozen green beans can become particularly mushy when cooking. All of the internal water can just spill right out of the cut sides and you end up with a pretty sad, drained feeling green Bean.
recipe ideas
This is a perfect side dish for any meal! Here are some main dishes that would go great with these Lemon Garlic Green Beans:
Roasted or Sauteed Frozen Green Beans are the perfect healthy side dish for any meal! It’s a great recipe to have in your arsenal for busy weeknights. 🙂 Have fun!
More frozen vegetable recipes and tips to try:
How to cook frozen green beans
Say goodbye to mushy green beans! Here are the two best ways to cook frozen green beans: stovetop or oven roasted.
preparation time
5 minutes
cooking time
10 mins
total time
15 minutes
Ingredients:
-
1 pound frozen green beans*
-
1-2 garlic cloves, chopped or finely chopped
-
1 lemon, grated (use as you like)
-
olive oil
Instructions:
- Place frozen green beans in a large microwave-safe bowl and fill about halfway with water. Microwave for 30 seconds to 1 minute, until ice has melted around green beans (they should still be cold or room temperature, not hot). Drain, pat dry with kitchen paper and set aside.
- Heat a large nonstick or cast-iron skillet over medium-high heat with a drizzle of oil and a cloves of minced garlic or two. Fry for 1-2 minutes until the garlic is lightly golden brown. Add the green beans and toss to coat with the garlic and oil. Cook for 2-3 minutes, stirring frequently, just until the green beans are warmed through. Season to taste with salt, pepper and fresh lemon zest.
Method for Sauteed Frozen Green Beans:
Procedure for Roasting Frozen Green Beans:
- Preheat oven to 425 degrees F. Line a sheet pan with parchment paper or a silicone baking mat, or grease the pan.
- Place frozen green beans in a large microwave-safe bowl and fill about halfway with water. Microwave for 30 seconds to 1 minute, until ice has melted around green beans (they should still be cold or room temperature, not hot). Drain, pat dry with a paper towel, and place green beans on the prepared baking sheet. Lightly drizzle the green beans with olive oil and add a cloves of minced garlic or two and a generous pinch of salt and pepper. Toss everything together on the sheet pan to coat the green beans with seasoning, then spread in a single layer.
- Roast 10-12 minutes, until green beans are warmed through and just beginning to bubble. Garnish with fresh lemon zest and serve.
Remarks:
*My favorite things to buy are small frozen green beans (often referred to as haricots verts, or small whole green beans). They should be whole beans, not “French-style” or “French-cut” green beans that are sliced diagonally into thin pieces.
Skinny green beans become less mushy and flattened when cooked from frozen compared to thicker green beans. If you can’t find the skinny style, regular whole green beans are the next best option.
Pre-cut frozen green beans turn out the most mushy and watery, so they’re not ideal here.