/ 1 kg green beans

Green beans, also known as string beans, snap beans, or French beans (haricots verts), are the immature seed pods of Phaseolus vulgaris, a legume native to Mesoamerica. Harvested before maturity, green beans feature a tender pod containing small, underdeveloped seeds, with a crisp, slightly sweet flavor and delicate vegetable taste. The pods are typically 7–20 cm in length, bright to dark green in color, and smooth or slightly ridged depending on variety. Common cultivars include Kentucky Wonder, Blue Lake, and the slender French haricots verts. Unlike dried beans, green beans are consumed as a fresh vegetable where the entire pod is edible, offering a mild, grassy quality distinct from their mature legume counterparts.

Green beans are versatile vegetables used across global cuisines, from steaming and sautéing to stir-frying and blanching. In French cuisine, haricots verts are often served simply buttered or in composed salads; in Asian cooking, they are frequently stir-fried with garlic and aromatics. They appear in vegetable medleys, curries, soups, and casseroles, and are a traditional component of dishes like green bean casserole in American cuisine. Green beans are best prepared with minimal cooking to preserve their crisp texture and bright color; they pair well with garlic, ginger, sesame oil, butter, and vinaigrettes. Blanching followed by ice-bath cooling is a common technique for preparing them ahead, while quick high-heat cooking in a wok or sauté pan maintains their characteristic snap.