Green beans and string beans are two very common types of beans found in grocery stores and farmer’s markets. At first glance they may look identical. But there are actually some key differences between green beans and string beans when it comes to their history, appearance texture, taste, and uses in cooking.
A Brief History
Green beans and string beans both belong to the same plant species, Phaseolus vulgaris, but they are different cultivars
String beans have been around for centuries. The fibrous “strings” that run the length of the pod had to be individually snapped off before eating. This time-consuming process led to the nickname “string beans.”
Over time, bean breeders selectively grew stringless varieties, which completely lack the tough strings. Once the stringless varieties became widely available, the term “string beans” fell out of favor.
The term “green beans” emerged as a more accurate name, referring to the crisp, bright green pods we know today. Green beans have been a popular garden vegetable in America since the 1800s.
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String beans are the original variety with tough strings that had to be removed.
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Green beans are the tender, stringless variety that emerged later on.
Appearance and Texture
While green beans and string beans look very similar, there are some subtle differences:
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Shape: String beans often have a slightly flattened or oval shape, while green beans are completely round.
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Width: Green beans are generally slimmer than string beans.
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Seeds: String beans tend to have larger, more prominent seeds inside the pods.
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Texture: True string beans have a stringy, fibrous texture (unless the strings are removed). Green beans are naturally tender and stringless.
So in terms of appearance and texture, green beans tend to be slender, smooth, and stringless. String beans are often wider, flatter, and have more noticeable seeds and strings.
Flavor Differences
In terms of flavor, green beans and string beans also have slightly different tastes:
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Green beans have a bright, grassy flavor. They taste very fresh and crisp.
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String beans tend to have a stronger bean-like flavor. The taste is not quite as grassy.
Of course, there can be variation in taste depending on the specific cultivar. But in general, green beans offer a more delicate, subtle flavor compared to the bold beaniness of string beans.
Culinary Uses
When it comes to cooking, green beans and string beans can be used interchangeably in most recipes. However, their texture and taste differences do matter for certain dishes:
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Green beans are fantastic raw in salads and dips, thanks to their tender snap. Raw string beans would be unpleasantly chewy.
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String beans hold up better to prolonged cooking methods like braising and stewing. Their thicker pods don’t get quite as soft.
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The prominent bean seeds and extra fiber in string beans makes them ideal for hearty dishes like soul food green beans.
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Green beans work better when you want tender, delicate beans that don’t overpower a dish. Their milder taste suits recipes like roasted green beans.
Availability and Storage
Green beans can be found year-round in supermarkets. String beans have a shorter seasonal availability at farm stands and markets. Both types store well in a crisper drawer in the refrigerator for 3-5 days. For long term storage, they freeze exceptionally well too.
Health Benefits
String beans and green beans are both nutrient-dense vegetables packed with antioxidants and fiber. One cup of cooked green beans contains:
- Vitamin C: 13% Daily Value
- Vitamin K: 15% DV
- Folate: 10% DV
- Manganese: 11% DV
Green beans and string beans offer nearly identical nutritional profiles. The choice comes down to texture and taste preference.
How to Tell the Difference
If you see a bundle labeled “green beans” in the store, they will definitely be stringless. But bundles labeled “string beans” could go either way. Here are some tips for identifying true string beans:
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Look for wider, flatter pods rather than slender and round.
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Check for more visible seeds and bumps inside the pods.
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Buy ones with the string still intact. It will unravel into a thin, tough fiber.
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Take a bite – if it’s unpleasantly fibrous with a strong bean taste, it’s a string bean.
The best way to get true old-fashioned string beans is to grow heirloom varieties yourself. But these days, most beans in stores can be assumed to be tender, delicious green beans regardless of the name.
The Difference Between String Beans and Green Beans
String beans and green beans are two popular vegetables that are often confused with each other. While they may look similar, there are some key differences between the two that are important to note. Let’s take a closer look at the characteristics of each to understand their distinctions.
String beans, which are also called snap beans or French beans, are picked when the beans inside the pod are still soft and young. They are typically long and slender, with a crisp texture and a slightly sweet flavor. String beans are great for making stir-fries, salads, and casseroles. Because they are firm, they are also great for canning and freezing.
- Harvested when beans are young and tender
- Long and slender in shape
- Crisp texture and slightly sweet flavor
- Commonly used in stir-fries, salads, and casseroles
- Popular for canning and freezing
You can pick green beans, which are also called stringless beans or snap beans, when the beans inside the pod are fully grown. They are usually wider and thicker than string beans. They taste stronger and are a little tougher. Most of the time, green beans are steamed, sautéed, or roasted. They are an important part of many traditional dishes, like green bean casserole.
- Harvested when beans have fully matured
- Broader and thicker in shape
- More robust flavor and slightly tougher texture
- Commonly steamed, sautéed, or roasted
- Staple ingredient in traditional dishes
Green beans and string beans are both beans, but their main differences are when they are picked, their shape, their texture, and their taste. String beans have a thin shape and a crisp texture because they are picked when they are still young and soft. Green beans, on the other hand, have a wider shape and a heartier texture because they are picked when they are fully grown.
When cooking, string beans work best in stir-fries and salads where the texture needs to be tender and crisp. Green beans, on the other hand, do well with methods that need longer cooking times, like roasting and steaming.
String beans and green beans are often used interchangeably in recipes. Knowing the difference between them can help you choose and cook these versatile vegetables in the best way. Whether you like the light crunch of string beans or the strong flavor of green beans, both are healthy and tasty additions to any meal.
When you go to the grocery store or farmers’ market next time, look more closely at the beans they have and think about how their unique qualities can make your food taste better. Want to learn more about the differences between string beans and green beans? Join our discussion in the.
Differences Between String Beans and Green Beans
FAQ
Is a string bean the same as a green bean?
What are the two types of green beans?
Why do they call them string beans?
What are string green beans?
Are string beans the same as green beans?
Even though they’re the same plant, they’re simply called snap beans without the ‘green’ distinguishment. Historically, green beans had tough, fibrous strings running lengthwise down the pod of the bean, similar to what you may be used to with snap peas. This is where they developed the name string beans.
Are string beans high in potassium?
String beans are one of the lower-potassium vegetables together with snow peas, water chestnuts, bean sprouts and bok-choy. Beans with high amount of potassium are white beans, adzuki, pinto beans, navy beans, lima beans and Great Northern beans, soybeans (aka edamame, aka delicious) and lentils.
Why are green beans called string beans?
Green beans are a Common Bean, from the Plant Family Phaseolus vulgaris and Genus Phaseolus. Green beans are called string beans because most green beans used to have strings running downwards on both sides. String beans are also called snap beans because they make a crisp, snapping sound when you break them in half.
Are green beans string-less?
As the agricultural years wore on, green beans were cultivated to be without these tough strings, and now most varieties of green beans you’ll come across are string-less. A name is a tough thing to drop however, and although green beans have lost their strings, the name “string beans” remains tied to them. All About Green Beans!