The quick blanching helps cook and tenderize the green beans, but shocking them right after in a large ice water bath stops the cooking and any further change in color. The result is crisp, tender, gorgeous green vegetables. ... You can also freeze or refrigerate the blanched beans until ready to cook.

Is blanching green beans necessary?

It's necessary to blanch green beans because it stops enzyme actions which can cause a loss of flavor, color, and texture. Further, it cleanses the surface of dirt and organisms, brightens the color, and helps to prevent loss of vitamins.

What happens if you don't blanch green beans before freezing?

You can follow the steps above and just skip the blanching part—the green beans will freeze just fine for about 1 month. Just know that blanched green beans tend to have a better texture when thawed, so it might be worth the extra step of blanching (frozen raw green beans can get a bit mushy when thawed).