Also called string or snap beans, commonly grown and cooked across the United States.
Technically speaking, the green beans we enjoy the most are underripe. The seeds inside the pod are underdeveloped and don't reach full maturity before they are picked. This is done deliberately so the pods are still tender and the bean can be eaten whole. Green beans can be fresh, frozen, canned, pickled, steamed, blanched, fried, sauteed, or baked. There are hundreds of varietals that thrive in U.S. soil, including "green" beans that are purple, gold, red, or striped. These colors usually dull or change when the beans are cooked. It's very common to blanche green beans before adding them to a recipe- the shock of boiling water followed by an icy plunge helps preserve their bright green hue. Fresh green beans are crisp (hence the common moniker "snap" bean) and slightly sweet, with an almost herbaceous taste. Green beans are nutrient-dense, providing Vitamins K, A, and C, as well as B vitamins, manganese, iron, and magnesium.
Recipes with Green Beans