How to Freeze Runner Beans

PDF download Download Article
PDF download Download Article

Often confused for a type of green bean, runner beans are actually a completely different plant, which means they have their own unique ways of being prepared, cooked, and stored. Like green beans, however, the best way to freeze your unused portion is by blanching them to lock in moisture. Start by washing the beans in cold water and removing the fibrous stems and strings from each pod. Boil the beans for 3 minutes, then dry them by hand and separate them into airtight freezer bags. When stored properly, they should keep for up to a year.

Part 1
Part 1 of 3:

Washing and Trimming the Beans

PDF download Download Article
  1. Place the fresh runner beans in a colander or wire strainer and run them under the faucet to wash away dirt and loose debris. Shake the colander or toss the beans by hand periodically to ensure that the water reaches every part. When you’re finished, allow the excess water to drain out of the colander completely. [1]
    • A thorough rinse is also useful for doing away with traces of insects, fertilizer, or chemicals, which are often found on freshly-picked veggies.
  2. Gather up a handful of beans and line them up end-to-end on your cutting board. Then, using a sharp kitchen knife, slice off the fibrous stem ends and discard them. Repeat the trimming process for all of the beans you plan on freezing. [2]
    • Only remove about 1 ⁄ 2 inch (1.3 cm) from each end so there’s still plenty of edible bean left.
    Advertisement
  3. Like many other varieties of shell beans, the pods of runner beans are held together by a tough string running down the middle. You can remove this string by grabbing it from one end and pulling it away it one easy motion. Make sure you strip the entire string, or you could end up chewing on it later. [3]
    • The pod strings will usually start coming away on their own when you trim the stems. If not, you may have to get them started with your fingernail.
    • Try not to miss any strings. Getting them stuck in your teeth isn’t a pleasant experience.
  4. If you tend to slice or break your beans into smaller segments, doing it before you put them into storage will save you valuable time later on. Use clean, precise cuts to reduce the beans to a uniform size. Many chefs prefer square or diamond-shaped pieces for beans with broad, flat pods like runners.
    • Avoid cutting them too small, or they’ll be more likely to stick together when frozen.
    • Once you’ve precut your runner beans, you’ll be able to simply take them out of storage, dump them into a pot of water, and cook them to a tender, flavorful finish without the hassle of having to prepare them.
    5. Advertisement
Part 2
Part 2 of 3:

Blanching the Beans

PDF download Download Article
  1. Heat the water until it just begins to bubble, then adjust the temperature to keep it constant. You want the blanching water to be hot enough to hydrate and soften the runners, but not so hot that it cooks them too quickly. [4]
    • Make sure the pot you’re using is big enough to hold all of the beans you want to freeze. If you're preparing a particularly large crop of fresh beans, you may need to blanch them in separate batches.
    • Adding a pinch of salt to the blanching water may also help preserve the runner beans longer.
  2. Drop the beans into the pot a handful at a time and give them a stir. Set a timer for 3 minutes and leave the pot uncovered. At the end of this time, the beans should appear plump and bright green. [5]
    • As the beans boil, they’ll take in moisture, which will allow them to freeze easily.
    • Keep an eye on the color and texture of the runners as you’re blanching them. If they look exceptionally dark or soft, they may be in danger of overcooking.
  3. Turn off the cooktop and drain the boiling water from the pot. Plunge the runner beans into a separate bowl filled with equal parts water and ice to neutralize the heat of the boiling water. Alternatively, you can transfer them back to the colander and run them directly under the faucet. [6]
    • Placing the beans in cold water immediately after blanching them will halt the heating process and prevent them from actually cooking through. It will also lower their temperature gradually in preparation for freezing.
  4. Remove the beans from the ice bath or colander and pour them out onto a layer of folded paper towels. Dab them lightly by hand to soak up as much of the remaining moisture as you can. Afterwards, let them finish air drying for 5-10 minutes.
    • The drier the beans are when they go into the freezer, the less likely they are to form ice crystals.
    • Be careful not to mash or break the beans while you’re drying them. They might be a little soft from blanching.
    5. Advertisement
Part 3
Part 3 of 3:

Packing and Storing the Beans

PDF download Download Article
  1. Small pieces of food are prone to clumping when they’re all thrown into the same container together. One way around this is to spread out and chill the runners on another surface first. Afterwards, you can funnel them into a freezer bag and put them away without having to worry about them coming out in one big chunk. [7]
    • Wait until the beans harden to the touch before consolidating them into a single container. This will typically take 20-30 minutes, though you can leave them in the freezer until they're fully frozen, if you prefer.
  2. Once the beans have had ample time to dry, they can go directly into their storage container. Fill each bag roughly ¾ of the way full, leaving about 1 inch (2.5 cm) of headspace at the top. Press the bags from both sides to gently squeeze out the excess air, then seal them up. [8]
    • Check your freezer bags for holes, splits, broken seals, and other signs of damage before closing them up.
    • If you’re short on storage bags, a large, resealable plastic container with a locking lid will also do the trick.
    • For more convenient preparation, consider dividing up the beans into precise portions and bundling them in plastic wrap within each individual bag or container.
  3. Write the name of the item and the current month somewhere in plain sight on each bag. That way, you’ll be able to keep track of how long they’ve been in storage. Keep the labels facing the front of the freezer so you can check them at a glance. [9]
    • There’s no need to get too specific with the date, since runner beans and similar veggies will last many months in the freezer.
  4. They’ll have the best flavor and texture if used within 3-4 months. However, their high water content coupled with their frigid surroundings means they’ll never really go bad, so you’re free to keep them put away until you need them. Be sure to use up the beans in the order that you put them into storage. [10]
    • When cooked, frozen runner beans should retain most of their original flavor and texture.
  5. Dispose of the frozen runners if they begin to wrinkle or take on a dull color, or if large chunks of ice have begun forming on them inside the bag. Similarly, you'll want to play it safe and throw out bags that show signs of damage after being placed in the freezer. When exposed directly to the cold for too long, the taste and texture of the beans will effectively be ruined. [11]
    • Blanched runner beans are more likely to freezer burn if you don't dry them off thoroughly before packing them up.
    • It’s a good idea to replace runner beans that have been frozen for longer than a year with a new batch, even if they still look edible. After enough time, bacteria can begin slowly creeping in, making them unsafe to eat. [12]
    6. Advertisement

Expert Q&A

Ask a Question
200 characters left
Include your email address to get a message when this question is answered.
Submit
      Advertisement

      Tips

      • To ensure that they’ll last, be sure to pick out the firmest, greenest specimens for freezing. Pass up beans that are shriveled or browning.
        Thanks
        Helpful 1 Not Helpful 0
      • Runner beans can also be frozen for shorter periods of time without blanching, typically around 5-6 months.
        Thanks
        Helpful 2 Not Helpful 1
      • Don’t thaw your frozen runner beans before cooking them. This will just make them soggy.
        Thanks
        Helpful 2 Not Helpful 0
      Submit a Tip
      All tip submissions are carefully reviewed before being published
      Name
      Please provide your name and last initial
      Submit
      Thanks for submitting a tip for review!
      Advertisement

      Things You'll Need

      • Gallon-sized plastic freezer bag or resealable plastic container
      • Colander or wire strainer
      • Large cooking pot
      • Large bowl
      • Sharp kitchen knife
      • Cutting board
      • Baking sheet (optional)
      • Paper towels

      You Might Also Like

      The 8 Best Ways to Fix Soggy Rice at Home
      How to
      Cook Rice in a Rice Cooker
      How to
      Make Sticky Rice Using Regular Rice
      How to
      Blanch Green Beans
      2 Easy Ways to Make DIY Puffed Rice with or without Oil
      How to
      Cook Rice in a Slow Cooker
      How to
      Keep Rice Warm
      How to
      Cook Jasmine Rice with a Rice Cooker
      How to
      Cook Rice
      How to
      Prevent Rice from Sticking to the Bottom of a Pot
      How to
      Make Pressure Cooker Rice (with Recipes)
      How to
      Cook Parboiled Rice Using the Stove, Microwave, or Rice Cooker
      Making Quinoa in a Rice Cooker (Plus Flavoring Ideas)
      How to
      Cook Rice in an Indian Style Pressure Cooker
      Advertisement

      References

      1. ↑ https://www.fda.gov/consumers/consumer-updates/7-tips-cleaning-fruits-vegetables
      2. ↑ https://www.bbcgoodfood.com/howto/guide/how-freeze-runner-beans
      3. ↑ https://www.bbcgoodfood.com/glossary/runner-bean
      4. ↑ https://www.bbcgoodfood.com/howto/guide/how-freeze-runner-beans
      5. ↑ https://www.bbcgoodfood.com/howto/guide/how-freeze-runner-beans
      6. ↑ https://www.bbcgoodfood.com/howto/guide/how-freeze-runner-beans
      7. ↑ https://www.bbcgoodfood.com/howto/guide/top-tips-freezing-food
      8. ↑ https://www.goodhousekeeping.com/food-recipes/cooking/a32094509/how-to-freeze-green-beans/
      9. ↑ https://www.goodhousekeeping.com/food-recipes/cooking/a32094509/how-to-freeze-green-beans/
      1. ↑ https://extension.usu.edu/preserve-the-harvest/research/pole-bush-beans
      2. ↑ https://www.goodhousekeeping.com/food-recipes/cooking/a32094509/how-to-freeze-green-beans/
      3. ↑ https://www.bbcgoodfood.com/howto/guide/top-tips-freezing-food

      About This Article

      Article Summary X

      To freeze runner beans, trim the ends off, then de-string each bean by grabbing the small seam on one end and pulling it to the other end. Cut the beans into 1 to 2 inch pieces, then boil them for 3 minutes in a pot of water. After 3 minutes, plunge the beans into an ice bath and let them sit for 1-3 minutes. Then, pat the beans dry and pack them into freezer bags, leaving 1 inch of headspace at the top. Put the bags in your freezer and your beans will keep for 1 year! For more tips, including how to wash the beans before trimming them, read on!

      Did this summary help you?
      In other languages
      Thanks to all authors for creating a page that has been read 69,426 times.

      Did this article help you?

      Advertisement