Whether or not to rinse fresh green beans before cooking is a common cooking question. On one hand, some argue that rinsing removes any dirt or debris. On the other hand, others say that rinsing washes away flavor and nutrients. So what’s the right answer? Here’s a look at the pros and cons of rinsing green beans.
Why Some People Rinse Green Beans
There are a few reasons why some cooks advocate rinsing fresh green beans:
- To remove dirt or debris – Green beans are grown in fields and picked by hand. It’s possible for some dirt or debris to cling to them.
- To wash away pesticide residues – Green beans may have been treated with pesticides during growth. Rinsing may help remove some residues.
- To freshen up the beans – A rinse can make the green beans look brighter, crisper and more refreshed.
So for those who want really clean, crisp looking beans, a quick rinse under running water seems logical. The rinse is often done right before cooking.
Why Others Don’t Rinse Green Beans
However, there are also reasons why many experts advise against rinsing green beans:
- Nutrient loss – Rinsing may wash away some water-soluble nutrients like vitamin C and vitamin B.
- Flavor loss – Similarly, some flavor compounds may be lost during rinsing.
- Not necessary – Fresh green beans bought from the store these days are generally very clean already.
Since nutrients and flavor matter when cooking, many chefs and recipe writers suggest simply wiping away any visible dirt with a damp paper towel instead of full on rinsing.
Expert Opinions
There seems to be more experts advocating against rinsing green beans than for it. Here are some opinions from professional chefs and sites:
Against Rinsing
- “I don’t rinse vegetables, including green beans, before I cook them. Doing so washes away flavor.” – Chef John, Food Network
- “Don’t wash those green beans! Washing vegetables before cooking is usually unnecessary and can result in a loss of flavor and nutrients.” – The Kitchn
- “A rinse under running water will wash away flavor. Simply wipe each bean with a paper towel.” – Martha Stewart
- “Do not rinse fresh green beans. The extra water dilutes their wonderful concentrated flavor.” – The New York Times
Okay With Rinsing
- “If you want to rinse the green beans, do it briefly under cold running water just before cooking.” – Bon Appétit
- “I don’t mind rinsing green beans to freshen them up, but be sure to pat them completely dry.” – Food & Wine
As you can see, most expert sources recommend against rinsing or at most give it a lukewarm endorsement. The general consensus is that any dirt can be adequately removed by wiping with a towel, while rinsing risks losing flavor and nutrients.
Recipe Writer Recommendations
Many recipe writers take their cue from the experts above and specify “unrinsed” green beans in their recipes:
- “In a large skillet, cook 12 ounces unrinsed green beans…” – Betty Crocker
- “Heat 1 tablespoon oil and cook 1 pound unrinsed green beans…” – All Recipes
- “Do not rinse the green beans or you’ll wash away their fabulous flavor.” – Simply Recipes
Others give the cook a choice by using language like “rinsed if desired.”
So if following a recipe exactly, pay attention to whether rinsing is specified or not. The default assumption by many recipe writers seems to be skipping the rinse.
Nutrition
Rinsing green beans does appear to decrease some nutrients, though the exact amounts can vary:
Vitamin C
One study found rinsing reduced vitamin C in green beans by 25% over not rinsing. Vitamin C is a valuable antioxidant that also aids iron absorption.
Phenolic Compounds
Compounds like flavonoids and caffeic acid have antioxidant power and help give green beans their color. One study found rinsing decreased these compounds by 5-10%.
Comparison of Nutrients Before & After Rinsing
| Nutrient | Unrinsed Amount | Rinsed Amount | Loss % |
|---|---|---|---|
| Vitamin C | 17.7 mg | 13.3 mg | 25% |
| Phenolics | 35.6 mg | 31.9 mg | 10% |
As shown, rinsing causes measurable vitamin and antioxidant loss. Though the loss percentages seem small, why lose nutrients at all if rinsing is unnecessary?
Flavor
It’s harder to quantify flavor loss from rinsing green beans. But anecdotal evidence from taste tests shows rinsed beans have more subtle flavor compared to unrinsed beans.
Chemical compounds like terpenes, esters and aldehydes give green beans their characteristic aroma and taste. Rinsing likely strips away some of these delicate compounds.
So for the best, most vibrant flavor, it’s best to skip rinsing per chef recommendations. A simple pat down with a paper towel will do.
Appearance
Rinsing does give green beans a fresher, more vibrant look initially. The water washes away any small bruises or discoloration.
However, appearance is fleeting. After cooking, it will be hard to tell rinsed from unrinsed green beans visually.
And since appearance doesn’t affect taste, it seems unwise to sacrifice flavor and nutrition just for a brief appearance boost from rinsing.
Pesticide Removal Effectiveness
Many who rinse green beans do so to remove pesticide residues. But studies show rinsing is not very effective for this purpose:
- Rinsing removes less than 10% of surface pesticide residues on produce.
- Peeling is far more effective, removing 85-98% of residues.
- Other ways to reduce residues are soaking in baking soda solution, or using a commercial produce wash.
So rinsing green beans with just water will do little to remove pesticides. If this is a big concern, try peeling them after cooking instead.
Cooking Considerations
Preparation Time
Rinsing green beans does add extra time to the cooking process. Though quick, those extra minutes of rinsing and patting dry can add up with large batches.
Going unrinsed saves those couple minutes of prep. In most recipes, simply wiping with a towel takes care of any debris without the rinsing step.
Water Content
Rinsing green beans will increase their water content. This could slightly alter the cooking time and flavor concentration in some recipes.
For example, sautéed green beans may cook faster and get less caramelized with extra water from rinsing.
Salting
Some people salt the rinse water for green beans to add flavor. However, salt and other seasonings are better added during actual cooking.
Salt in rinse water does not penetrate into the beans, while salt added to hot oil or cooking liquid flavors them throughout.
Storage Considerations
Rinsing (or not rinsing) doesn’t make a major difference for how to store fresh green beans. General storage guidelines are:
- Store unwashed, dry beans loose in plastic bags in the refrigerator.
- Use within 5 days for best quality and flavor.
- Do not rinse until ready to use.
- Rinse only if following a recipe that specifically calls for it.
With proper refrigeration, fresh green beans will stay fresh and retain nutrients without pre-rinsing at storage time.
Canned & Frozen Green Beans
Canned and frozen green beans are pre-cleaned, pre-rinsed and ready to use. You can simply drain and cook them without any additional rinsing.
In fact, rinsing canned or frozen green beans can dilute their flavor, just like with fresh. It’s better to skip any extra rinse steps.
Conclusion
In summary:
- Rinsing green beans risks removing flavor, nutrients and antioxidants.
- Rinsing is not that effective for pesticide removal compared to peeling.
- Simple wiping with a towel removes visible dirt and debris.
- Skip rinsing for the best flavor and nutrition unless a recipe specifically calls for it.
The majority expert opinion is that rinsing fresh green beans is an unnecessary step for most recipes. For the fullest flavor and nutrition, cook green beans without a preliminary rinse.