Blanch beans

Blanch beans
Remove and shock in ice water

Kenya beans are the fine relatives of the native green beans. They are well suited as a side dish, sometimes even wrapped with bacon slices.

Before use, they are cut and thus brought to the same length. The sections are saved for vegetable stock.

Required material:

  • cutting board
  • chef’s knife
  • Sufficiently sized pot


  • wash beans
  • In a large enough pot, bring water with salt (8 g/l) to a boil
  • Bundle the beans so that all the ends are on the cutting board
  • Cut off the ends
  • Also cut off the tips to bring the beans to a uniform length
  • Put the beans in the boiling salted water, the salt ensures that the green color is preserved
  • Cook until the beans are almost done, i.e. have a distinct bite
  • Remove and immediately shock in ice water
  • When the beans are completely cool, remove and drain
  • Store cold until use