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Close plain blanched green beans for Full GAPS in a clear glass bowl on the canonical WFLI counter

Blanched Green Beans for Full GAPS

Plain green beans simmer for 10 minutes in measured salted water, then cool under running water for a simple Full GAPS component.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: French, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb green beans washed and stems removed
  • 8 cups water
  • 2 teaspoons sea salt

Equipment

  • Le Creuset Classic stainless-steel stockpot, 10 quart
  • Eight-cup liquid measuring vessel
  • Measuring teaspoon
  • Stainless tongs
  • Stainless colander
  • Large heat-safe receiving bowl
  • Covered glass storage container

Method
 

  1. Wash the green beans and remove every stem end. Keep the pods whole.
    Trimmed raw green beans and measured sea salt before blanching
  2. Measure the water and sea salt into the stockpot and bring to a full boil.
  3. Add the beans carefully. When the water returns to a simmer, cook for 10 minutes, until the beans deepen in color, bend easily, and yield with light resistance at the thickest part.
  4. Drain the beans in a securely supported stainless colander and rinse under cold running water, turning gently until visible steam stops and the beans feel cool.
    Blanched green beans draining in a stainless colander over a clear glass bowl
  5. Drain well, transfer to a covered container, and chill until serving. If desired, dress at serving with separately made Fresh Herb Vinaigrette.

Notes

GAPS placement: Full GAPS.
Exact method: This card preserves the source's eight cups water, two teaspoons sea salt, and 10-minute green-bean simmer.
Technique: Tier 0 generally prefers steaming vegetables; this is the source-specific salted-water component.
Storage: The source says to chill until serving and does not assign a multi-day storage limit.

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