Beans, Fresh

Beans, Fresh

Beans, Fresh

Fresh beans come in a variety of colors, from yellow to purple to even striped! As opposed to mature beans that need to be shelled and cooked, green beans are the immature beans eaten whole with their pods. Try dehydrating them to make crispy green bean chips - a healthy, delicious snack!

These long, thin bean pods are eaten while young and fresh before they become tough. Two types of green beans are string and snap. String beans have a fibrous string along the length of the bean that should be removed before eating. Snap beans are usually stringless.

Green beans: Also called snap or string beans, the standard for beans. Mild bean flavor, can be steamed, sautéed, roasted, or added to soups and salads.

Yellow wax beans: The same as green beans only in a pale yellow color.

Longbeans: Also the same as a green bean only longer, about 12 to 20 inches long. An Asian specialty vegetable with a strong bean flavor.

Butter beans: Compared to the lime bean with similar flavor, a nice mild creamy, starchy flavor that is quite nice in soups and salads.

Fava beans: Large spongy inedible pods with large wax-covered beans inside. Most people remove the waxy skin before preparing. They have a sweet and slightly nutty bean flavor. Can be mashed, boiled, or sautéed.

Fresh beans come in an array of tasty varieties with almost as many shapes and colors.

The Lowdown

  • Season
    Spring/Summer
  • Select
    Green beans should be fresh looking, with a bright light to dark green color, plump and firm, with a velvety feel, and free from any signs of decay. It is better to purchase them loose, rather than packaged.
  • Store
    Store in a perforated plastic bag in the refrigerator for up to 5 days.

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