Recipe: Sous Vide Green Beans

bowl of cooked green beansGreen beans sometimes get a bad rap. They’re one of those vegetables that we’re often forced to eat as kids, and, except for a lucky few, that meant canned green beans dumped into a pot on the stove. But green beans can be so much more!

There’s no doubt they’re healthy—green beans are a great source of healthy nutrients like:

  • Fiber
  • Potassium
  • Folate
  • Protein
  • Iron
  • Zinc
  • Cancer-fighting antioxidants
  • Vitamins A, C and K

The next time you serve green beans, start with fresh beans from the produce department, rather than grabbing a can out of your pantry. This will save you loads of sodium, while ensuring a side dish full of flavor, color and nutrition.

Give those wilting, sad green beans new life using the French method of cooking with a sous vide (pronounced sue-veed). This recipe for cooked, vacuum sealed green beans is light, healthy and delicious! Start by filling a sous vide machine with water, preheated to 180F.


  • 1 tablespoon grated lemon zest
  • 3-4 cups fresh green beans, cleaned and trimmed
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • ½ cup toasted almonds, roughly chopped
  • Salt and pepper for taste

Toss green beans with lemon zest and olive oil. Put into a food-safe bag, vacuum seal it. Cook for 1 ½ to 2 hours in your sous vide. Remove green beans from the bag and place on a serving plate. Top with lemon juice. Add salt and/or pepper to taste. Lastly, add toasted almonds to beans. Enjoy!