The recommended blanching time is 3 mins. but of course it is always your choice whether to follow that guideline of not.

NCHFP makes the point that UNDER blanching is worse than no blanching at all.

Blanching time is crucial and varies with the vegetable and size. Underblanching stimulates the activity of enzymes and is worse than no blanching. Overblanching causes loss of flavor, color, vitamins and minerals. Follow recommended blanching times (pages 229-230).

Dave

Since the NCHFP does say it varies with the vegetable and size you might try backing off half-a-minute. Plunge immediately into ice water and make sure not to blanch too many beans so that the blanching water gets too cool and doesn't remain at a boil and the ice water starts to warm up.

I think you'll be fine.

Carol

Thanks Dave and Carol. I was reading that some people aren't blanching at all.......but I was too afraid to try it, and possibly have all my beans taste bad.
I did blanch for 3 minutes, but they'll probably take no time to cook when we use them.
Thanks again.