When many of us think of green beans, the famous Thanksgiving green bean casserole comes to mind. This is a tasty way to use green beans, but it doesn’t show the variety or history of this vegetable. Green beans come from the Andes mountains in South America. They weren’t eaten by people in other parts of the world until 1493, when Christopher Columbus brought them back to Europe from his second trip to the New World. From there, new variations were cultivated and spread across the globe.
Green beans come in more than 500 different types, with names like string beans, snap beans, French beans, and haricots verts. Green beans can get divided into two basic types: bush beans and pole beans. As the name suggests, bush beans grow on short stubby bushes approximately 2 feet tall. Pole beans are more like a vine, growing up a trellis or other structure. These beans can reach heights ranging from 6 feet to 12 feet.
Not only are green beans very healthy because they are full of fiber, protein, vitamins, and minerals, but they are also very versatile and tasty when cooked right. You can cook green beans in a lot of different ways, like sautéing, stir-frying, steamed, blanched, or roasted. Keep an eye out for the different types of green beans at farmers markets or specialty grocery stores. They all have slightly different tastes and textures, so you can eat this healthy and tasty vegetable in a lot of different ways.
The heirloom Blue Lake green bean is the first type of green bean that should be talked about when talking about different kinds. This stringless green bean was first grown in California’s Blue Lake District in the early 1900s. That’s where it got its name. Because this type of green beans is both a bush bean and a pole bean, it can grow in a wide range of climates and environments and be used in a huge number of ways.
The beans themselves tend to grow consistently and can get harvested all at once for use. They average from 5 to 7 inches long, are generally symmetrical, and have narrowed tips. These beans are smooth, have a bright verdant hue, have a nice crispness, and are juicy. They can be eaten raw, but most people cook them first, which takes away their earthy taste and turns their natural sugars into a nutty, caramelized flavor.
These beans were first made for canning, but now they are great for almost any green bean recipe because they are all the same size and texture. They’d be great in the traditional green bean casserole, but they’re also great in salads after being blanched or lightly steamed so they stay firm without getting mushy. These are also the perfect green bean for pickling. If you intend to store them, do not wash them. Washing can render them moldy in the refrigerator.
The long bean is sometimes called an asparagus bean, a snake bean, a yardlong bean, or a long-podded cowpea. It is often compared to green beans, even though it is from a different genus. It is more closely related to the cowpea. Long beans are like pole beans in that they tend to grow on vines. Unlike most green beans, the long bean is native to southern Asia. It does well in hot climates and doesn’t die from drought, which makes it perfect for the unique terrain of the countries in that area.
When harvested at their peak ripeness, these beans can reach 12 to 18 inches long, hence their name. They are delicate, sweet, juicy, and have a lime green hue. They can get dense and chewy if they are allowed to grow to full size, but their seed pods can be picked and cooked like black-eyed peas. They have a lot of protein, which makes them a great food for vegans, vegetarians, and people who might not always be able to get meat protein.
Because they get soggy when cooked for too long in liquid, these beans don’t do well when steamed, boiled, or otherwise cooked for a long time. They are ideally suited for quick stir-fries, pickling, grilling, and raw in salads. They are also delectable in curries and noodle dishes. Long beans go bad faster than regular green beans. After three days in the fridge, they become mealy and floppy.
The Contender is a green bean variety introduced to gardens in 1949. It was changed to be a high-yielding plant that could do well in places with short growing seasons. The beans are fully grown in just 50 days. These are stringless bush beans that do best in warmer weather and direct sunlight. They can also handle drought and disease. When they are fully grown, the beans are usually between 6 and 8 inches long, but they taste best when they are shorter. Their color is bright chartreuse with smooth, even skin. They can be snapped and used in recipes right away after being picked, but they were first made to be canned and frozen.
If you follow the right steps, green beans are great for freezing because they stay firm when they’re ripe. Once picked, fresh beans should have their stem ends trimmed off. The beans should then be blanched and smashed in ice water to keep their color and “al dente” texture. Drain the beans thoroughly before placing them into a freezer bag. Before you put the beans in the back of the freezer, make sure to get rid of as much air as you can from the bags. This will keep the temperature from changing too much, which could partially thaw the beans. Green beans can get kept in the freezer for up to 12 months before use. You can use frozen green beans straight from the freezer, particularly in soups, stews, and curries.
The Kentucky Wonder is an heirloom green bean dating back to the mid-1800s. It is a stringless pole bean known for being highly rust-resistant, fruitful, and adaptable. Once the last frost of the season is over, these plants will be fully grown in 70 days. After that, they can be picked over and over again. Because they grow tall, not broad, they dont take up a lot of space in your garden. They are also highly tolerant of various climates, making them suitable for several growing zones.
The beans themselves get celebrated for their distinctly large size. They can grow up to 8 or 9 inches long, are evenly wide, and are a beautiful hunter green color. You can use them in almost any recipe, from soups and salads to casseroles and stews. They are firm and have brown seed pods which can get shelled and eaten like a pinto bean. They also make great pickling beans or beans for battering and frying. Perhaps our favorite recipe to prepare with this bean is a classic green bean almondine. The nutty almonds are a great contrast to the bright flavor of this particular variety of green beans.
The Kentucky Blue green bean is a hybrid variety of stringless pole beans developed by Dr. Calvin Lamborn, a Utah native considered the father of the first snap pea seed. Lamborn crossed a Kentucky Wonder bean with a traditional Blue Lake bean to make this hybrid, which is a new type that takes the best parts of both. The crop did so well that it won the All-American Selections Award in 1991 as the best edible seed bred for best garden performance.
This green bean gets its name for its color, which has a jade hue. It is sweeter than other pole beans and has a long pod ranging from 6 to 7 inches. It has a more substantial girth than many green bean types and is slightly more bent in shape. Its texture is beefy yet juicy, and like the Kentucky Wonder, this plant is hardy and highly fruitful. The plant should produce its first crop 60 to 70 days after planting, and it will keep making more plants as long as the beans are picked.
Kentucky Blue beans are uniquely well suited to a classic three-bean salad owing to their color and texture. Before you add the green beans to the salad, make sure to blanch them. Most three-bean salads call for canned beans. We recommend garnishing your salad with crumbled bacon bits and feta cheese for extra umami flavor.
Rattlesnake beans are pole beans grown in North America for around 10,000 years by indigenous tribes. The Hopi people believe that the fertility god Kokopelli made this bean grow so many seeds, and the Cherokee Nation still keeps its seeds in its Seed Bank. This bean is sometimes called a “preacher bean” because it makes religious leaders want to preach about gratitude and the value of hard work. There are several ideas behind this name. Some believe that its variegated pod looks like a rattlesnake. Others think the dehydrated seeds within the pod make a rattling sound similar to a rattlesnake. Still others say that this bean’s vines, which grow to be 10 feet tall, look like snakes climbing up their trellis.
The fresh pods average 6 to 7 inches and have purple and brown spots dotting their undulating body. The interior seeds are soft and white, becoming harder and brown as the beans mature. The fresh bean pods are sweeter and slightly more fruit-forward than other green beans. They also develop a caramelized nutty flavor when cooked. They take longer to cook than most varieties of green beans due to their slightly thick skin. They also lose their spots once cooked. The shelled dried seed pods have a rich texture and nuttiness like a pinto bean. These can get cooked like other dried beans in chili, soup, or stew. They also shine with corn in succotash or with olives for a play on a tapenade.
It’s in their name: Romano beans are a type of green bean that originated in Italy. They are also called Italian Flat, Italian Pole, or fagioli a Corallo. This pole bean is shaped in a way that makes it look like it was popped through a pasta machine and pushed out. They can come in colors ranging from green to yellow to purple and average about 5 inches long. They are stringless beans containing diminutive whitish green seeds. They have a spectacular snappy texture with toothsome flesh that is delicious raw or cooked.
This bean variety is ideally suited for the moderate climate of the Mediterranean. They can produce even after the first frost because they have a long growing season, but they need warmth to germinate. Once they get going, they will keep growing through extremes in temperatures and are drought and pest-resistant.
This type of bean can be cooked, but experts say not to cook them too long because they will get slimy like okra. They are often pickled and put on crudité platters, salads, and as garnishes for savory drinks like a spicy Bloody Mary. They are often used in Italian stews and minestrone, but they also go well with strong Asian flavors like miso, soy, ginger, and lemongrass. And because of their flat shape, they are perfect for grilling, which intensifies their nutty flavor.
Crown Royal Burgundy green beans are an heirloom type of stringless bush bean. The plant usually gets about 20 inches tall. This particular bean does well in containers, and its beautiful violet color makes it both edible and attractive. After about 55 days, the beans are ready to be picked, and they can keep being picked until the end of the season. They are exceptionally hardy and pest resistant, making them suitable for a myriad of growing regions.
The beans themselves are 5 to 6 inches long and taste and feel like Blue Lake green beans. There are tan, slightly mealy seeds in this type of bean. This bean can be eaten raw or cooked, but it tastes best when it is raw or lightly cooked so it doesn’t get slimy. The beans won’t lose their bright aubergine color if you don’t cook them too long or serve them raw, like pickled.
Like other purple vegetables, purple green beans are loaded with water-soluble pigments called anthocyanins. Anthocyanins can be acylated or non-acylated. Because they are acylated, they tend to be less sensitive to heat and keep their color. This is why purple potatoes usually stay purple after being cooked. Non-acylated anthocyanins are easily broken down by heat, which makes purple vegetables turn green when they’re done cooking. Blanching, stir-frying, or grilling can help minimize the loss of those purple-producing anthocyanins. Doing so will also retain the anti-inflammatory health benefits of consuming anthocyanins.
The Scarlet Runner is a pole bean originating in Mexico and Central America. People from the area used to plant this bean as a nitrogen-rich fertilizer next to the “three sisters” (corn, beans, and squash) so the beans could climb up the corn stalks. When these beans made it to Europe in the 1600s, they quickly became a popular food. The seed pods can be up to a foot long and hold one-inch long, multicolored seeds. The plant can now be grown for food or decoration, but it is usually grown on trellises so that its bright red flowers can attract hummingbirds.
This plant can get eaten at virtually every stage of its development. Its bright flowers are delightful to add to salads. Its pods can be dense and woody, making them difficult to digest unless thoroughly cooked. Due to their large size, their pods tend to get sliced before cooking in stews, soups, or curries. The large seeds within these pods are the true star of this plant. When fresh, they can get used as a substitute for lima beans in salads, sautées, or stir-fries. When they dry out, they turn beautiful shades of white to deep mahogany with red spots. When cooked, they taste like chestnuts, but they take a while to prepare because they need to soak and cook for a long time before they are soft enough to eat. They are common in bean soups and chili and may even get made into hummus.
The Tendergreen (or Tendergreen Improved) is said to be one of the easiest types of green beans to grow for people who are just starting out or who have bad garden habits like us. They are resilient, can grow in diverse climates, are disease resistant, and naturally fight off pests. They also do not require a lot of water or attention. This bush bean type is ready for harvest within 55-60 days and tends to be an abundant producer. As promised, their bean pods, which are about 5 to 6 inches long when they’re ready to be picked, are soft and thin. Because they are sweet, nutty, and not too vegetable-heavy, they are good for people who don’t like vegetables.
These green beans are great both raw and cooked, like most green beans. However, their unique juicy texture makes them great to eat with dips without any preparation. They can create a stellar green bean casserole, are splendid in Asian stir-fries, and are ideal for sautéeing. If you cook them too long, they won’t have that great al dente texture that makes them so appealing. If you put these green beans in an air fryer, they will turn into green bean chips that your kids will love as an after-school snack.
The Maxibel Haricot Vert is a bush bean considered the premier “French filet” bean. Filet beans are known for their slender pods that are exceedingly delicate in texture and flavor. They come in many colors, from green to golden to violet, but this one is a beryl color. Most pods are ready to be picked after 60 days. When they are, they will be about 7 inches long. These beans should get harvested while young to maximize their flavor, making them labor-intensive for a short period. Due to their short growing season, they can thrive virtually anywhere with adequate sun and moderate moisture.
Green bean dishes from France, like Haricots Verts Amandine, Poêlée de Radis et Haricots Verts, or Salade Niçoise, taste great with these beans. In our experience, these beans also dont have a long shelf life. For the best quality, they should be eaten, frozen, canned, or pickled within a day or two of being picked. After that, they start to break down and get mealy.
The Porch Pick bean is perfect for people who don’t have a lot of room to garden or who live in an apartment with a small porch or balcony. This small bush bean plant looks great in a pot on your porch and gives you a lot of green beans that you can eat. This type of bean is a bit pricey because it needs direct sunlight, regular watering equal to one inch of rainfall per week, must be picked often so the beans don’t overtake the plant, and can be vulnerable to diseases and pests.
The bean pods are usually ready to pick in 55 days. They are about 5 inches long, crunchy, and a light grassy color. As with other types of green beans, they can be used in any way, but when blanched, they really shine in salads and side dishes. You may find that this plant gives you a little more than a single person or couple can eat, depending on the size of your kitchen and the number of people you are feeding. Pickled green beans make a fabulous homemade gift for friends and family.
Green beans are talked about a lot, but wax beans are the big problem that no one wants to talk about. The only thing that makes these yellow beans different from green beans is that they don’t have chlorophyll, which gives them a muted canary color instead of a green one. This kind of bean is the oldest cultivar that we know of. It was first grown in Algeria and then spread to Europe, where famous varieties like the Beurre De Rocquencourt Bush Wax bean grew in Rocquencourt, France.
These bush beans don’t have strings, and their name comes from the matte texture of the bean pods. They taste mild, sweet, and nuttiness-forward. Because they lack chlorophyll, they tend to be slightly more challenging to grow. They are easy for pests to get to and can spread quickly, so a trellis of some kind is needed to keep the leaves in place. They also require abundant sunlight.
When cooked, wax beans have a very creamy texture that goes well with pork fat, butter, cream sauces, and shellfish. In addition, they are often used in a traditional Hungarian soup that we grew up eating. The bright red paprika and unctuous sour cream juxtapose these beans beautifully. They can also be used instead of green beans in a traditional Thanksgiving casserole because their nuttiness goes well with cream of mushroom soup and makes the dish feel smooth.
Small green beans are a popular ingredient beloved for their tender bite and versatility. But what exactly are these petite beans called? As it turns out, small green beans go by many names depending on the specific variety. Here’s a guide to the different types of slender green beans and what they’re each called.
Haricots Verts – The French Green Bean
The most common small green bean is the haricot vert, French for “green bean.” True to their name, haricots verts originated in France but have become popular worldwide. They are longer and thinner than standard green beans, with a delicate flavor and tender bite. The seeds inside are also tiny and nearly unnoticeable.
Haricots verts are the traditional green bean used in French cuisine Their name distinguishes them from larger British or American green beans You’ll often see haricots verts lightly cooked to a crisp-tender state and served as a side dish,
Filet Beans – Slender and Stringless
Filet beans are a variety of French green bean noted for their slender shape and delicate skins They are similar to haricots verts but generally have a more uniform width from top to bottom. Filet beans also lack the fibrous “string” that runs along some bean varieties.
The smooth, stringless nature of filet beans makes them perfect for eating raw in salads or quick-cooking methods like steaming. Their tender skins and small seeds ensure a crisp, melt-in-your-mouth texture.
Chinese Long Beans – Yard-Long Greens
Chinese long beans have very slender, extended pods ranging from 1 to 3 feet long Their official name is Vigna unguiculata subsp sesquipedalis, but they are more casually referred to as yard-long beans, long-podded cowpeas, or asparagus beans.
A staple of Asian cuisine, Chinese long beans are often cut into shorter segments and stir-fried or added to soups and braises. Their crisp texture and grassy flavor are perfect accompaniments to saucy dishes.
Romano Beans – An Italian Favorite
Romano beans are a flat variety of green bean popular in Italian cooking. They are wider than both haricots verts and filet beans but remain on the thinner side. Romano beans have a distinctly robust flavor and firmer flesh.
Romano beans hold up well when cooked for prolonged periods. They are ideally suited for braises, stews, and hearty pasta dishes where their shape can soak up bold sauces. Romano beans pair especially well with tomato, garlic, and herbs.
Wax Beans – Yellow Variants
While technically not green beans, wax beans deserve a mention. These slender yellow beans look nearly identical to green varieties. However, wax beans lack the green chlorophyll pigment, giving them their sunny hue.
Wax beans have a tender bite and a flavor quite similar to green beans. French wax beans mirror haricots verts while yellow filet beans and Romano beans also exist. Try wax beans as a colorful alternative in any green bean recipe.
How to Cook Small Green Beans
To highlight their delicate appeal, small green beans are often lightly cooked. Quick steaming or sautéing until just crisp-tender preserves their fresh flavors and textures. Blanching in boiling water is another easy option. Raw preparations like salads also allow their crunchy snap to shine.
Thanks to their diminutive size, small beans require just a brief cooking time. Take care not to overcook them into mush. Slow braises and stews are better suited to meatier bean varieties. No matter how you prepare them, small green beans make a tasty and nutritious addition to any plate.
So the next time you come across a slender green bean, you’ll know it goes by many names like haricots verts, filet beans, or Chinese long beans. Though small, these beans pack dense nutrition and versatility. Their delicate bite makes them ideal for a quick side or salad. Experience the joys of petite beans and see why they continue to be a cherished kitchen staple.
A Farmer’s Guide to Mastering Growing Green Beans
FAQ
What is a petite green bean?
What are the different names of green beans?
What are the small beans called?
What are the thin green beans called?
Are there different types of green beans?
There are other types of green beans which come in both varieties mentioned above. The first variety to discuss is the French green bean. This type of bean is frequently referred to as haricots verts. They come in both bush and pole bean varieties. French green beans are generally longer and skinnier than more common green bean types.
What are green beans called?
Green beans go by many different names, like string beans, French beans, snap beans, and haricots verts in French, but the regular green beans found in a grocery store are the most common way to refer to the beans. Green beans differ from other beans in that you cook them still in their bean pods.
What is a Romano green bean?
Romano green beans are the typical Italian green bean. It’s a wider, flat green bean. This type of bean also comes in both bush and pole varieties. Wax beans go by the names yellow or butter bean. This type of bean gets these names due to its yellow exterior. These beans also come in pole and bush varieties.
Are green beans ripe?
Green beans are the unripe fruits of the common bush bean ( Phaseolus vulgaris ), of which there are numerous cultivars. Green beans go by many different names, like string beans, French beans, snap beans, and haricots verts in French, but the regular green beans found in a grocery store are the most common way to refer to the beans.