g./3.5oz. fresh beans
Fresh beans are low in calories and provide dietary fiber, vitamin C, and vitamin K, with small amounts of folate and manganese. They are fat-free and contribute minimal sodium.
About
Fresh beans, commonly known as green beans, string beans, or snap beans, are the immature pods of Phaseolus vulgaris, harvested before the seeds within fully mature. Native to Mesoamerica and domesticated over 7,000 years ago, they are now cultivated worldwide. The pods are slender, typically 4–6 inches long, with a tender, crisp texture and a fresh, slightly grassy flavor when raw or lightly cooked. They contain small, underdeveloped seeds within. Common varieties include Blue Lake, Kentucky Wonder, and French haricots verts (filet beans), which are thinner and more delicate than standard green beans.
Fresh beans exhibit a bright green color and should snap cleanly when bent. Their flavor is mild and sweet, becoming more pronounced with cooking. The texture ranges from crisp when raw to tender when cooked, depending on preparation time and method.
Culinary Uses
Fresh beans are versatile vegetables used in cuisines worldwide—steamed as a simple side dish, sautéed with garlic and oil in Mediterranean cooking, or incorporated into salads, stir-fries, and vegetable medleys. They are a staple in French cuisine (à la française or amandine), Asian stir-fries, and Italian preparations. Their mild flavor pairs well with garlic, lemon, butter, almonds, and sesame. They are typically blanched to preserve color and texture before further cooking, and should be cooked until just tender to maintain their crisp-tender quality.