stinky or green beans
Green beans are low in calories and provide dietary fiber, vitamin K, and vitamin C, along with modest amounts of folate and manganese. They are fat-free and contribute minimal sodium to the diet.
About
Green beans, also known as string beans, snap beans, or French beans (haricots verts), are the immature, edible pods of the common bean plant (Phaseolus vulgaris). The pods are harvested before the seeds fully develop, resulting in tender, slender legumes with a bright green color and crisp texture. Green beans are characterized by their delicate, slightly sweet flavor and thin, edible pod walls. Common varieties include Blue Lake, Kentucky Wonder, and French filet beans, which differ in pod width, length, and texture. The slang term "stinky beans" sometimes refers to long beans (Vigna unguiculata subsp. sesquipedalis), an Asian variety with a distinctly different appearance and slightly more pungent aroma when cooked.
Culinary Uses
Green beans are a versatile vegetable appearing in cuisines worldwide. They are blanched and chilled as a simple side dish, sautéed with garlic and oil, or roasted with salt and olive oil until caramelized. In French cuisine, they are featured in salads and as an accompaniment to main courses. Asian cuisines stir-fry them with garlic, soy sauce, and aromatics, while Indian preparations incorporate them into curries and dry-cooked vegetable dishes. They pair well with butter, cream, nuts (particularly almonds and sesame), and complementary seasonings like garlic, thyme, and mustard. Green beans retain their texture best when cooked briefly and retain a slight firmness.