ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Green Beans

Yield 1 1/2 cups or 6 (1/4-cup) servings (serving size: 1/4 cup)
Green beans are very fibrous, which makes it hard to get a smooth consistency. Straining after pureeing will help remove any stringy pieces. Try using frozen green beans if fresh are not in season. 

Ingredients

  • 1 pound green beans, trimmed

How to Make It

  1. Place green beans in a vegetable steamer. Steam, covered, 15 minutes or until very tender. Remove beans from steamer, reserving cooking liquid.

  2. Place beans in a food processor; process until smooth, adding cooking liquid, 1 tablespoon at a time, to reach desired consistency. Strain using a sieve or food mill, if needed; discard solids.

  3. Maintaining Nutrients

  4. You may notice that most of the purees call for steaming rather than boiling. That's because the less water the vegetable or fruit comes in contact with, the more vitamins and minerals the food retains. Some nutrients still leach into the water when you steam, which is why we recommend saving and using the cooking liquid to help smooth and thin your purees.

Cook's Notes

Freezes well

Cooking Light First Foods