Green bean varieties come in bush and pole types. There are a lot of different types of bush and pole beans, from the broad, meaty Roma beans to the thin, delicate French filet beans (haricorts verts). Pods can be round or flat, and come in multiple colors: green, purple, yellow, or mottled.
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According to the National Organic Program (NOP) rules, you can use non-GMO seeds instead of organic ones when you can’t find any organic ones for that variety. The main thing that tells you if plants are grown organically is if they are grown without chemical fertilizers, pesticides, herbicides, or fungicides.
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Green beans are a versatile vegetable that comes in many delicious varieties. From the classic snap bean to the tender French filet bean, discovering different types of green beans can add flair and new flavors to your recipes. Here are 7 of the most popular varieties to try.
An Overview of Green Bean Types
While typically green, these tender pods can also come in hues like purple, yellow, and even blue. They range in texture from crisp and snappy to soft and delicate. Their flavor profiles run the gamut from sweet and mild to rich and nutty. With so many options, it’s easy to find a type suited to your tastes.
Green beans come in two main categories:
- Bush beans – Short plants that don’t require support to grow. Quick to mature with lower yields.
- Pole beans – Tall, climbing vines that produce heaviest. Require trellising for support.
Both types have dozens of cultivated varieties, Here are 7 of the most common
1. Green Beans (Snap Beans)
The classic green bean found in every grocery store. These slender bright green pods have a crisp juicy crunch. Their mild, grassy flavor is versatile in any dish.
Good old snap beans are a true kitchen staple. They retain their texture well when cooked. Steam, boil, sauté, roast or grill them to bring out their natural sweetness.
2. Haricots Verts (French Green Beans)
A delicate French variety, haricots verts are longer and thinner than standard green beans. The name translates to “green rods”.
Their slender shape gives haricots verts a tender bite. When cooked, they stay crisp yet become meltingly tender. The flavor is sweet and mild.
Haricots verts shine when lightly steamed or sautéed. Their delicate texture also makes them perfect for salads.
3. Long Beans (Asparagus Beans or Yard Long Beans)
One of the most distinctive green bean varieties, long beans can grow over a foot long. They resemble super-sized, slender green beans.
Beneath the unusual exterior lies a satisfying flavor and crunchy texture when cooked. Long beans have a taste richer and nuttier than typical green beans.
Their length makes them ideal for stir fries, grilling, or braising into succulent bean curries. Chopped long beans also work well in soups and stews.
4. Romano Beans (Italian Flat Beans)
Shaped like wide, flat rectangles, Romano beans live up to their Italian name. Their broad shape and vibrant green color make them eye-catching.
When cooked, Romano beans develop a firm, meaty bite while remaining tender. The taste has hints of nuttiness. Romano beans hold up well to high heat cooking methods like grilling, broiling, or sautéing.
5. Purple Beans
Adding festive color to any dish, purple beans range from deep violet to bright lavender. They maintain their color when raw but turn green after cooking.
These colorful beans have a slightly sweeter and grassier taste compared to standard green beans. They retain a satisfying snap when cooked lightly.
Toss them in salads or stir fries to liven up the look and taste. Steaming or microwaving preserves their color best.
6. Wax Beans
Wax beans offer the best of both worlds: the crisp snap of green beans in a unique yellow color.
The pale yellow pods come coated in a waxy cuticle, giving them a distinctive appearance and texture. When cooked, wax beans become silky soft while retaining a slight crunch. The flavor is delicately sweet with a hint of buttery undertones.
Quick sautéing or steaming keeps wax beans looking and tasting their best. They add cheerful color to any side dish.
7. Blue Lake Beans
A green bean cultivar with heritage, Blue Lake beans have been popular with home gardeners for decades.
These large beans have a pale greenish-blue tint. Their sizable pods remain stringless and slender. When cooked, Blue Lake beans develop a delicate sweetness with a signature tender-crisp bite.
A classic for salads, their flexible flavor also allows them to be steamed, roasted, or pickled into relishes.
Discover Your New Favorite Green Bean
While standard green beans may be the most familiar, trying new varieties opens up a world of flavors, colors, and textures. From dainty haricots verts to meaty Romano beans, there’s a distinctive bean for every palate.
Experiment with new types at farmer’s markets and specialty grocers. Get adventurous with purple beans in stir fries or wax beans in salads. Finding your perfect green bean match is a delicious journey!
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Green Bean Varieties: Bush Beans
Bush green bean varieties grow to about 2 feet (60 cm) tall. When properly spaced, the plants grow together and support each other, and need no trellising.
They come in a week or two earlier than pole beans, but produce fewer green beans.
OP=Open Pollinated BMV=Resists Bean Mosaic Virus A=Resists Anthracnose
‘Jade’ (60 days, BMV) produces very straight, dark-green round pods on vigorous plants. Produces later in the season than many bush varieties. Resistant to bean mosaic virus. Light green seeds.
‘Maxibel’ (50 days) is a dark green filet bean. Produces slender, 7” (18 cm) stringless pods. (“Stringless”—meaning they develop strings later rather than sooner). Pick every couple days to avoid tough beans. Mottled brown seeds.
“Contender” (50–55 days) is one of the best bush beans for gardens with cool or short summers, where other types don’t do well. It makes tasty, slightly curved pods that are 6 to 8 inches (15 to 20 cm) long and great for eating fresh, freezing, canning, or pickling.
‘Provider’ (50 days) is a compact early bush bean that produces 5 1/2″ (14 cm), slender, stringless beans. Seeds can germinate in cooler soils, unlike many beans, and plants produce well even in cooler weather.
“Rolande” (50 days) is a fine green filet bean that grows thin, stringless pods that are 7″ (18 cm) long, like “Maxibel.” Stays tender at larger diameters than ‘Maxibel’.
‘Blue Lake’ (50-55 days) is a classic summer bush bean thats been grown for generations. Long, stringless pods with deep, rich color. Beans mature all at once which makes harvesting easier.
‘Tendergreen’ (55 days) bush beans are the best variety for hot-summer gardens, with superior performance through hot weather. Disease resistant and adaptable to multiple zones. Outstanding flavor, stringless pods.
‘Dragon Tongue’ (OP, 60 days) grows tall (24 to 30 inches, 60 to 76 cm) plants that have pale yellow pods with purple spots. Versatile all-around bean that can be harvested young for green beans, or allowed to mature for shelling beans. Brown, mottled seeds.
“Soleil” (OP, 60 days) grows beautiful, uniformly thin filet-style beans that are a beautiful yellow color and taste great. White seeds.
A Farmer’s Guide to Mastering Growing Green Beans
FAQ
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