about 1½ pounds fresh 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 species native to Mexico and domesticated throughout Mesoamerica. These pods are harvested before the seeds fully mature, typically 7-10 days after flowering, while the pod walls are still tender and edible. The beans are elongated, slender, and bright to dark green in color, with a crisp texture and a slightly sweet, grassy flavor. Common varieties include Blue Lake, Kentucky Wonder (a pole bean with a curved pod), and the delicate French haricot vert, which is thinner and more tender than standard American green beans.

Green beans are a versatile vegetable featured in cuisines worldwide. In French cooking, haricots verts are simply blanched and finished with butter; in Asian cuisines, they are stir-fried with garlic and sesame oil or added to curry preparations. American preparations often include green bean casserole (with cream of mushroom sauce), while Middle Eastern cooks prepare them as a braised side dish with tomatoes and spices. Green beans are typically blanched, steamed, or roasted until tender-crisp to preserve their bright color and clean flavor. They pair well with garlic, sesame, butter, cream, tomatoes, and spices like cumin and coriander, and can be served hot or cold as part of salads.