Green beans
Phaseolus vulgaris (immature pods)
Mild, slightly grassy, vegetal; freshness is everything — wilted beans develop bitter notes.
About Green
Green beans (also called string beans, snap beans, or haricots verts in French cuisine) are the immature pods of common bean plants — eaten fresh while still tender and before mature beans develop inside. The encyclopedia includes green beans as a boundary case: legumes (botanically) but consumed fresh as vegetables. The American Thanksgiving green bean casserole (canned beans + cream of mushroom soup + fried onion topping) is a defining mid-century American comfort food; French haricots verts amandine (with butter and almonds) is the classical European preparation. Yardlong beans (Chinese long beans, Vigna unguiculata) are a related but distinct species sold in Asian markets. Romano beans (flat, broad pods) are a heirloom alternative to standard green beans.
Variety profile
Common uses
- Green bean casserole
- Haricots verts amandine
- Pickled dilly beans
- Stir-fried with garlic
- Cold green bean salad
Editorial notes
Frozen green beans are acceptable for soups and casseroles but lose snap-crisp texture. Fresh beans should snap loudly when broken — limp beans should be passed over.