It’s crazy that I grow and eat more green beans now than almost any other vegetable, given how much I complained about them as a child. My green bean complaints started early. I remember my mom making those frozen, stringy “frenched” beans five times a week, no matter what else was on the plate. (‘Very mushy texture’ is the best thing I can say about them. After becoming interested in cooking like Julia Child, my mom switched to fresh beans, but we still ate them a lot, boiled with butter. Then my Dad got into vegetable gardening, and his pride and joy were pole string beans. I think I was 10 years old that summer and it seemed like all we ate were green beans. Ack. I think it was about 20 years after that that I didn’t eat any green beans at all.
But in the end, I was editor of Fine Cooking magazine, which meant I could see all kinds of reader surveys and feedback. I noticed that whenever we published an article with green bean recipes, it got the most views. Finally, I had to say to myself, “It’s about the green beans, stupid. I did say that green beans are the most popular vegetable in the world (or at least in the United States).
Along the way, I also learned to love green beans, mostly because I tried cooking them in a lot of different ways. (I roast, grill, braise, and sauté them in Fast, Fresh & Green. But there’s no getting around the fact that boiling green beans is the fastest, easiest, and best way to cook them. And also the easiest way to ruin them.
There’s only one way to tell if a bean is perfectly cooked—by tasting it. One thing that chefs really stress to you in culinary school is to taste as you cook. I just wanted to share this idea with you without yelling or throwing pots. There really is a practical (and rewarding) reason to taste as you cook. Actually, two reasons: flavor and texture. If you don’t taste as you go, you won’t notice the small changes in flavor and texture that dry and wet heat makes to food. You also won’t be able to make the seasoning and cooking time changes that the recipe doesn’t tell you to make.
Green beans are a great example. Undercooked green beans are rubbery; overcooked are mushy. If you are boiling beans, simply begin tasting them after a few minutes. At first you will have a hard time biting through them. As the texture softens, the green beans are closer to being perfectly cooked. When you can just bite through with no resistance, they’re done. If you leave now to check your email and come back in 5 minutes, you will feel bad about it. ) Yes, you will have to sacrifice a few green beans to tasting.
Beans of different sizes and ages cook at different rates, so you have to taste each batch as you cook it. We are now picking “filet” beans from our garden. These are lovely, thin green beans that are similar to French haricots verts. They cook in just a couple of minutes. Today, I bought regular green beans at the store to test a recipe for this blog (below). It only took them six minutes to be fully cooked. So tasting’s the thing.
Also, just in case you weren’t sure, green beans are popular everywhere, not just Martha’s Vineyard. The filet beans have been gone for days when almost nothing else at the farm stand has sold. So of course, what have we gone and done? Planted more. (Bush beans are quick to germinate, flower, and fruit. ) And the pole beans are coming, too. Yikes, I am going to be surrounded by green beans… having Jack-and-The-Beanstalk nightmares, don’t ya know. What goes around comes around.
The technique for perfectly cooked green beans is embedded in the recipe below. If you don’t want Greek-flavored green beans, just cook them and dress them however you like while they’re still a little warm. Brown better, lemon oil, pesto, your favorite vinaigrette—whatever you like.
Green beans are a versatile vegetable that can be a tasty addition to many dishes. But for those unfamiliar with these crisp pods the question often arises – what does green beans taste like? The flavor and texture of green beans can vary depending on how they are prepared. Here is an in-depth look at the taste texture, and flavor profiles of green beans.
An Overview of Green Bean Flavor
In general, green beans have a pleasant, mild taste. When eaten raw, they are crunchy and slightly sweet with a fresh, grassy flavor Their flavor has been described as a cross between peas and spinach. The tender pods have a high water content that provides a refreshing juiciness when consumed raw
When cooked, green beans become softer but maintain a delicate flavor. The natural sweetness becomes more pronounced, balanced by earthy nutty undertones. The beans readily absorb surrounding flavors from ingredients they are cooked with like garlic, onions, broths, and spices.
Overall, green beans are not typically bitter or overpowering in flavor. Their taste is subtle, light, and sweet – making them a versatile ingredient in many savory and sweet preparations.
How Preparation Methods Affect the Taste
How green beans are prepared and cooked impacts their final flavor and texture. Here is a look at how different cooking techniques affect the beans:
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Raw – Crunchy texture with mildly sweet flavor and a fresh snap. Great in salads.
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Steamed – Crisp tender texture, bright green color. Retain fresh, sweet taste.
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Boiled – Can become soft and soggy if overcooked. Mild nutty flavor.
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Sauteed – Crisp yet tender texture with savory, earthy taste from browning.
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Roasted – Intensified sweetness and nutty notes. Crisp with caramelized edges.
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Pickled – Firm texture and tangy, sour flavor. Great contrast to rich dishes.
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Canned – Softer texture with muted flavor. Can have metallic/salty taste.
The cooking time can also significantly impact the taste – overcooked green beans become mushy and bitter. It’s best to cook them just until tender-crisp.
Popular Ways to Enjoy Green Beans
Beyond basic steaming and boiling, there are many tasty ways to cook green beans that highlight their flavors:
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Green Bean Casserole – Mix with creamy mushroom soup, fried onions, and spices. A comforting classic.
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Garlic Green Beans – Sauteed with garlic, olive oil, salt, and pepper. Simple and delicious.
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Bacon Green Beans – Crisp bacon adds a smoky, salty crunch and flavor.
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Roasted Green Beans – Toasted in the oven for deeper flavor and caramelized edges.
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Szechuan Green Beans – Spicy stir-fry with chili paste, garlic, and soy sauce.
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Pesto Green Beans – Tossed with nutty basil pesto sauce for herbaceous flavor.
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Lemon Parmesan Green Beans – Bright lemon and nutty Parmesan cheese complements the beans.
What Do Raw Green Beans Taste Like?
Eating raw green beans offers the truest taste of their natural flavors. The crunchy texture and juicy snap are part of the appeal. The raw beans have a pleasant sweetness balanced by grassy, vegetal notes. There is a refreshing quality that makes them perfect for salads and slaws. Blanching can soften them slightly while maintaining the crisp freshness.
Flavor Comparisons to Other Vegetables
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Green beans vs. snap peas – snap peas are sweeter and have a fresh, herbaceous quality. Green beans are more vegetal and savory.
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Green beans vs. asparagus – asparagus has a stronger, earthier flavor. Green beans are milder and sweeter.
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Green beans vs. okra – okra has a sticky, somewhat slimy texture and bolder flavor. Green beans are crisper and milder tasting.
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Green beans vs. snow peas – snow peas are flatter and sweeter tasting. Green beans have more firmness and nutty flavor.
Selecting the Best Tasting Green Beans
To get the best flavor from green beans, choose fresh, crisp specimens without brown spots or blemishes. Smaller beans tend to be more tender. Store them unwashed in plastic bags in the refrigerator for up to one week. Rinse and pat dry right before using. Then cook them briefly to maximize their sweet, grassy taste.
Warm Green Bean Salad with Feta, Olives, & Almonds and Lemon-Oregano Vinaigrette
2/3 cup extra-virgin olive oil
1 medium red onion, peeled and sliced very thinly
12 ounces (3/4 lb) Kosher salt (1 tablespoon trimmed green beans, 1 scant teaspoon freshly grated lemon zest, ½ teaspoon honey, fresh pepper, 1 tablespoon chopped oregano, 1 tablespoon chopped Kalamata olives (pitted), 1 to 2 tablespoons crumbled feta cheese, and 1 tablespoon chopped toasted almonds.
In a small nonstick skillet, heat ½ teaspoon of the olive oil over medium-high heat. Sprinkle in the red onion slices and stir-fry for about two minutes, until the onion is almost soft (the smallest pieces will be wilted). Set the onions aside.
Fill a large saucepan half full with water and 2 teaspoons kosher salt. Arrange a few layers of dishtowels on a work surface to drain the beans. Add the beans to the boiling water and begin timing immediately. Boil until the beans are tender to the bite but still green, 5 to 8 minutes. Start checking for doneness after 3 or 4 minutes; the exact time will depend on how old the beans are and how fast your stove can bring the water back to a boil. ) Either drain the beans or use tongs to take them out of the water. Spread them out on the towels to let the extra water drain off. This should take about 5 minutes.
Add the honey, lemon zest, 3 tablespoons of olive oil, 1/8 teaspoon of kosher salt, and a few grinds of fresh pepper to a glass measure or small mixing bowl. Whisk the ingredients together until they are well mixed. Add the chopped oregano and the chopped olives and stir or whisk again well to combine.
Place the cooled beans on a platter or in a small bowl, and then pour the dressing over them. Add as much feta cheese and toasted almonds as you like on top of the beans, along with the red onions on top of them. Serve slightly warm or at room temperature.
3 Secret ingredients – Granny Green Beans – Taste Like Granny’s – Simple Ingredient Cooking
FAQ
Are green beans worth eating?
What tastes similar to green beans?
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Vegetable
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Taste
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Texture
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Snow Peas
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Sweet, Fresh
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Crisp, Juicy
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Zucchini
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Mild, Neutral
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Soft, Slightly
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Edamame
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Nutty, Sweet
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Chewy, Firm
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Brussels Sprouts
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Nutty, Slightly
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Crisp, Tender
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Are green beans supposed to be chewy?
Are green beans just as good as broccoli?
What are green beans & what do they taste like?
Despite their name, these beans are actually green when cooked. They have a tender yet crisp texture. The flavor is milder compared to regular green beans. They’re the perfect ingredient for adding texture and color to salads or stir-fry recipes. 4. Wax Beans Wax beans are a unique variety of green beans. They feature a bright, yellow color.
Black beans vs Pinto beans: Which is good?
Pinto and black beans stack up when it comes to nutrition per serving. Both offer a lot of protein and fiber in a package with similar number of calories. However, pinto beans contain a slightly more carbohydrates and higher fat content than black beans, attributed mainly to their starch content.
What do beans taste like?
Beans are a type of legume that come in a variety of colors, sizes, and flavors. They are a great source of protein, fiber, and iron, making them a popular ingredient in many dishes. The taste of beans varies by type, but generally, they have a nutty and slightly earthy flavor with a creamy texture.
What is the texture of green beans?
The texture of green beans can vary as much as their flavors. Some varieties, like the French Haricot Vert, are prized for their tender, delicate bite. These beans practically melt in your mouth, making them ideal for light, elegant dishes. On the other hand, varieties like Romano beans offer a more substantial, meaty texture.