Also called string or green beans, these multi-colored beans are 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. Snap 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 snap beans before adding them to a recipe- the shock of boiling water followed by an icy plunge helps preserve their bright hues. Fresh green beans are crisp (hence the common moniker "snap" bean) and slightly sweet, with an almost herbaceous taste. Snap beans are nutrient-dense, providing Vitamins K, A, and C, as well as B vitamins, manganese, iron, and magnesium.
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