折断或切掉豆子的坚硬茎端；如果你喜欢可以保留尾端——它们很嫩。在冷水下冲洗并擦干。丢弃任何蔫软、变色或有斑点的豆子。将相似厚度的豆子组合在同一个袋子中以获得均匀烹饪。在袋子里用盐、橄榄油和任何调味料（大蒜、柠檬皮、新鲜草本）调味。在密封前排列成单层平面。

将浸入式循环器设置为85°C，让水浴完全达到温度。将绿豆密封在袋子中，完全浸入——夹住或压下以保持袋子在水线以下。 根据喜欢的口感，烹饪20–40分钟。在20分钟时：嫩脆并略有弹性。在30–40分钟时：完全变软并全程柔软。不要超过40分钟，否则豆子会失去颜色和结构。 在20分钟时检查，在手指之间按压豆子——它应该以温和的压力让步，但仍然保持其形状以获得嫩脆的结果。

When beans reach your desired doneness, remove the bag. Serving immediately: open carefully (hot steam), transfer to a dish, and taste before adding salt — they're already seasoned. Finish with lemon juice, olive oil, or toasted almonds if desired. Not serving yet? Drop the sealed bag straight into an ice bath to lock in color and texture. Reheat in the water bath at the original temperature for 5–10 minutes. Avoid these mistakes: don't add beans before the bath is fully preheated; don't overcrowd the bag; don't swap sous vide times for blanching times — the full 20–40 minute window is required.