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Nov 16, 2004 05:57 PM

a question on roasting green beans

  • c

when ever I have roasted green beans - they just don't seem cooked enough. I would like to do roasted green beans for T-Dinner but was thinking of blanching them first to make sure they are not to crunchy- a bad idea

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  1. Not sure what your technique is. I toss them with fat of choice -- usually EVOO _- and a little coarse salt and put them more or less in one layer in a pan and roast at anywhere from 350 to 425 (depending on what else is in there) until they are soft -- can take from 30 to 50 minutes, depending on temp and size of beans. They do get soft and kind of shrivelled and concentrated and yummy -- maybe you just aren't waiting long enough?

    1. I've had much better success at steaming the string beans first for 2-3 min. Then is you want to saute them with carmelized red onion, or bacon/pancetta, the texture is much better.