Green bean

Green bean

Green beans (American English) or French beans (British English) also called squeaky beans are the unripe fruits of any kind of bean, including the yardlong bean, the hyacinth bean, the winged bean, and especially the common bean ("Phaseolus vulgaris"), whose pods are also usually called string beans in the northeastern United States, but can also go by snap beans. Varieties have been bred especially for the fleshiness, flavor, or sweetness of their pods. Smaller bean pods are often referred to by the French name "haricots verts". The pea is also classed as a green bean in the USA.

The first "stringless" bean was bred in 1894 by Calvin Keeney, called the "father of the stringless bean." Keeney worked in Leroy, New York. [ [edited by] Ben Watson: "Taylor's guide to heirloom vegetables" , 1996., ISBN 0395708184]

Green beans are of nearly universal distribution. They are marketed canned, frozen and fresh. A dish with green beans popular in the southern United States, particularly at Thanksgiving, is green bean casserole. Some restaurants in the USA serve green beans that are battered and fried. Green beans are also sold dried and fried with vegetables like carrots, corn, and radishes.

"Haricots verts", French for "green beans", are a longer, thinner type of green beans. [ [http://homecooking.about.com/od/cookingfaqs/f/faqharicotvert.htm About Haricots Verts] ] They are different from the typical, American green beans.

References

External links

* [http://www.recipeomnibus.com/p14_italian_vegetable_recipes.htm Italian recipes for String Beans] at Recipe Omnibus


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