lb. fresh green beans
Green beans are low in calories (30 per 100g) and rich in vitamins A, C, and K, along with dietary fiber and beneficial plant compounds. They contain small amounts of folate and manganese.
About
Green beans, also known as string beans or snap beans, are the immature, edible pods of the common bean plant (Phaseolus vulgaris). Harvested before maturity, typically 3–5 inches in length, these legume pods feature a bright green color, tender texture, and a crisp, slightly sweet flavor with subtle vegetal notes. The entire pod is consumed, including the tender seeds within. Green beans are distinguished from mature dried beans by their harvest timing and preparation method; they are consumed pod and all, unlike dried varieties where only the mature seeds are used.
The most common market varieties include Blue Lake (slender, uniform pods), Kentucky Wonder (slightly curved pods with excellent flavor), and French haricots verts (delicate, thin varieties). French varieties tend to be more tender and have a finer texture than standard American cultivars, though all share the characteristic crisp-tender bite when properly cooked.
Culinary Uses
Green beans are a versatile vegetable featured prominently in cuisines worldwide. They are commonly steamed, boiled, sautéed, or roasted as a simple side dish, often finished with butter, garlic, or olive oil. Classic preparations include the French haricots verts à la vinaigrette (dressed with Dijon vinaigrette), the American green bean casserole with cream of mushroom soup and fried onions, and Asian stir-fries with garlic and soy sauce. In Indian cuisine, they appear in curries and dry preparations, while Mediterranean cooking features them braised with tomatoes and onions. Green beans are equally suited to raw consumption in salads and crudités platters when young and tender. Their neutral flavor profile makes them excellent vehicles for complementary seasonings such as garlic, shallots, mustard, and sesame.