Green Beans

Vegetable

Green Beans are slender, elongated pods harvested while still tender and immature. Bright green and crisp, they are one of the most widely consumed beans globally, found in cuisines from Asia to Europe and the Americas. Their versatility and mild flavor make them a staple vegetable.

How chefs use it:

Stir-Fries: Quickly cooked with garlic, soy, or chilies in Chinese and Southeast Asian dishes.

Steamed or Boiled: Served simply with butter, olive oil, or lemon.

Sautéed: Pan-fried with almonds, bacon, or shallots in French-style preparations.

Soups & Stews: Added for texture in dishes like minestrone or vegetable stews.

Pickled: Preserved in brine as a crunchy snack or garnish.

Texture & Prep Tips: Firm and snappy when fresh, green beans should be trimmed at both ends before cooking. They can be eaten whole and cook quickly—blanching keeps them bright and crisp, while braising makes them tender.

Flavor profile in a dish: Mild, slightly sweet, and grassy with a tender bite. Absorbs seasonings well and pairs with both delicate herbs and rich sauces.