The Only Way You Should Store Green Beans, According to Experts

We eat a lot of green beans. I buy the big bag of fresh organic beans at Costco, and we try to work our way through them quickly. Sometimes, they linger too long in the fridge, and they come out slimy and inedible. Clearly, I need a better way to keep them in their prime, so I asked an expert.

The best way to store fresh green beans so they last longer is to leave them unwashed and untrimmed in a container in the crisper drawer of the refrigerator, says registered dietitian Jamie Mok, a spokesperson for the Academy of Nutrition and Dietetics.

“Green beans are highly sensitive to moisture loss. Studies have shown that optimal storage conditions of 39°F to 46°F (4°C to 8°C) with higher humidity can significantly extend their shelf life and preserve their nutritional value,” Mok says.

“Refrigerator crisper drawers provide a cool and humidity-controlled environment, which helps to slow down the ripening process and prevent green beans from drying out.” They should last about one week when stored this way.

An Even Better Way To Store Green Beans

The crisper drawer is definitely the way to go, agrees registered dietitian and chef Melanie Marcus. But you can improve storage even more by adding a few paper towels. “Slip a paper towel in the plastic bag the beans came in,” Marcus suggests. “Add a few holes for ventilation and always wait to wash them until just before use.”

If you have more room, line a large, flat container with paper towels and spread the string beans out on top. “Loosely cover the container with its lid or plastic wrap, leaving a gap for airflow,” says Marcus. “You may get a few more days out of them using this method!”  

Wash and Freeze Your Green Beans

However you store them, don’t trim or wash your green beans until right before you’re ready to use them. “Washing adds moisture which, over time, promotes spoilage and microbial growth,” says Mok. “Trimmed ends can lead to dry, shriveled green beans, and leave an entryway for microbial growth and faster spoilage.”  

If you know that you won’t eat all your beans for a while, then consider freezing them. Wash and trim off the ends, then blanch them by immersing them in boiling water for three minutes, and transfer them to an ice bath so they stop cooking.

Once they’ve cooled, store beans in an airtight bag in the freezer. “If you have time, lay the green beans on a single-layer baking sheet and place them in the freezer for an hour before transferring them an airtight bag,” Mok suggests. “This may help to prevent clumping and freezer burn and can help green beans last in the freezer for several months.” 

With all of this excellent advice, I’m looking forward to getting the most out of my next big bag of green beans!