lb. green beans
Green beans are low in calories and rich in vitamins A, C, and K, along with dietary fiber and folate. They contain beneficial polyphenols and are a good source of plant-based protein relative to other vegetables.
About
Green beans (Phaseolus vulgaris), also known as string beans or snap beans, are the immature pods of the common bean plant, harvested before the seeds within fully mature. Native to Mesoamerica, green beans are elongated, slender legume pods typically 4–6 inches long with a tender, edible pod and small, underdeveloped seeds inside. The pods range in color from bright to dark green and possess a crisp, slightly sweet flavor with subtle vegetal notes. Common varieties include Kentucky Wonder, Blue Lake, and Romano beans, each with slight textural and flavor variations.
Culinary Uses
Green beans are a versatile vegetable used across global cuisines in steamed, sautéed, roasted, and braised preparations. They are central to dishes such as French haricots verts, Italian fagiolini, and the American green bean casserole. Raw green beans appear in salads and crudités platters, while cooked preparations often feature garlic, butter, olive oil, and aromatic vegetables. Green beans pair well with proteins such as fish, poultry, and lamb, and are commonly featured in Asian stir-fries with ginger and soy sauce.