It’s no secret there’s a wide world of beans out there. Dried beans, runner beans, black beans, wax beans, French beans–the list goes on!.
There are a lot of different ways to buy beans, even green beans, which you might think are the easiest. There may be a sign at the produce bin that says “fresh string beans,” but a bag in the freezer aisle will say “frozen green beans.” They all look the same–so what gives!.
Well let you in on a secret. There is no difference between string beans and green beans! At least not anymore.
Here’s how green beans got their name “string beans.” Next, find out about the different kinds of green beans, how to cook them, and more!
Green beans are a tasty and nutritious vegetable that can be prepared in many ways. However, before cooking green beans many people wonder – do you need to remove the fibrous “string” that runs along the seam of the bean? Let’s take a closer look at the history behind stringing green beans and whether it’s still necessary today.
A Brief History of Stringing Beans
Many years ago, green bean varieties had tough, stringy fibers that ran the length of the pod These older varieties of beans were nicknamed “string beans” because you needed to remove the string before eating them. This was done by snapping off the stem end of the bean, then pulling down the seam to remove the string.
Removing the strings was crucial for enjoying tender green beans back then. If the strings were left on, they would create a fibrous, unappetizing texture when cooked or eaten raw. Stringing green beans used to be a common kitchen task.
However, over the years, green bean varieties have been bred to remove the stringy fiber Most green beans you find in grocery stores today are “stringless” varieties that do not need to be strung.
Do You Need to String Green Beans Today?
For modern green bean varieties, stringing is no longer necessary. The beans can be cooked and eaten as-is with tender, string-free results. Trying to remove strings from stringless bean varieties will only create unnecessary work.
There are a few exceptions though:
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Heirloom varieties – Some heirloom green beans still have strings and need prepping like the old days. If you’re unsure, check for strings by snapping the end and running a finger along the seam.
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Homegrown shell beans – Fresh shell beans grown in home gardens are left to mature on the vine longer. These often develop strings that need removing.
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Aesthetic reasons – Some people continue removing the stem and tail end of green beans for a neater, more uniform look. But this is optional.
So in most cases, the answer is no – you do not need to string modern green beans. The days of laboriously prepping beans are behind us!
How to Prep Green Beans for Cooking
Green beans bought from the store just need a quick rinse before cooking. If you want to trim the ends, you can:
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Snap off the stem end where the bean attached to the vine.
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Pinch off the dry, shriveled blossom end.
Trimming will give your beans a tidy, uniform look. But it’s not essential for enjoying tender, stringless beans.
Once prepped, green beans can be steamed, sautéed, roasted or added to casseroles and soups. Their sweet, grassy flavor pairs well with garlic, olive oil, nuts and bold seasonings.
Enjoy green beans as a simple side or get creative and add them to pasta salads, frittatas and more. Their versatility makes them a staple of many healthy diets.
Common Questions about Stringing Beans
Here are answers to some frequently asked questions about prepping green beans:
Do I have to remove both ends of the beans?
No, you only need to trim the stem end where the bean attached to the vine. The blossom end is optional.
What’s the easiest way to trim green beans?
Line several beans up on a cutting board. Use a sharp knife to slice off the stem ends in one motion.
Are frozen green beans pre-trimmed?
Most frozen beans are already trimmed, so they can go straight from freezer to cooking pot. Always double check bag instructions though.
Can I cook beans whole without trimming?
Absolutely! Many recipes call for adding untrimmed green beans. A quick rinse is all they need.
Should I trim beans even if a recipe doesn’t specify?
Trimming is optional and up to personal preference. Untrimmed beans will cook just fine.
Tips for Preparing and Cooking Green Beans
Here are a few final tips for enjoying flavorful, tender green beans:
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Look for uniformly colored, smooth beans without brown spots or blemishes. Avoid overly limp or dried out beans.
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Store fresh beans in a perforated plastic bag in the refrigerator for 3-5 days max.
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Rinse right before cooking to remove any grit. No need to soak beans ahead.
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Steam, sauté or roast for maximum tenderness and flavor. Avoid overcooking.
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Season cooked beans with olive oil, garlic, herbs, lemon, chili flakes, nuts, Parmesan, etc.
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Roast or grill beans for deeper flavor. Toss with oil and seasonings first.
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Top salads with raw green beans for a fresh crunch. Slice or shred into ribbons.
With proper selection and cooking methods, you can enjoy tender, string-free green beans without the chore of removing strings beforehand. So go ahead and skip stringing those beans – unless you’re working with a rare heirloom variety!
Green Beans: Bush Beans vs. Pole Beans
There are a lot of different kinds of green beans and string beans, but the plants themselves can be broken down into two main groups:
As one might expect, bush beans are bean plants that grow much like a bush. As they grow, they stay low to the ground and only get about 2 feet tall. They can’t also grow very wide. These kinds of green beans tend to bear fruit earlier and be fully grown faster than pole bean types, but their overall production window is smaller. Most beans that are eaten fresh and whole are of the bush bean variety.
Pole beans, on the other hand, are the sprawlers of the bean world. These types of green beans can grow up to 8 feet tall and are also called vine beans, runner beans, or climbing beans. To reach their full height, pole beans need something outside that their tendrils can climb, like a trellis, fence, or even the stalk of another plant. Pole beans are usually left to grow until they are fully grown because they are best used as shelling beans or dried beans. Some, like asparagus beans (which we’ll talk about in a moment), do grow pods that can be eaten as green beans when picked young.
All About Green Beans!
Many edible beans belong to Phaseolus vulgaris, a group of legumes also known as “the common bean”. Many of the beans we eat and love are in this group, like green beans and string beans. It’s no surprise that beans are in the same plant family as other important crops like peanuts, soybeans, and peas.
For cooking purposes, common beans can be broken down into three groups, each named after the stage of their growth cycle at which they are picked and eaten:
Snap beans are those beans which are eaten in their entirety, pod and all. These soft pods are the plant’s unripe fruit. They’re called “green snap beans” because they make a distinctive sound when you break them in half. As the entire pod is consumed, green beans and string beans fall into the category of snap beans.
As green beans ripen and their seeds develop, they become larger and starchier. The pod is no longer edible at this point, but the seeds inside (which are also sometimes called beans, which is a bit confusing) are soft and tasty! When eaten fresh, they are called shelling beans. Some types of shelling beans are borlotti beans (also called cranberry beans) and rattlesnake beans.
If you let the green beans keep growing past the shelling bean stage, the seeds will eventually dry out. At that point, you can pick them to use as dried beans. There are a few types of common beans that taste best when they are dried. Black turtle beans and cannellini beans are two examples.