Green Beans

Green Beans, also known as string beans or snap beans, are a versatile vegetable with a crisp texture and a slightly sweet flavor. They are in season during the summer and early fall but are available year-round in most regions. Green Beans are a staple in a variety of cuisines, including American, French, Chinese, and Mediterranean. They can be steamed, boiled, stir-fried, or baked and are often used in salads, side dishes, and casseroles.

Green Beans Synonyms

String beans
Snap beans
French beans
Haricots verts

Green Beans Substitutes

Different Forms/Types of Green Beans

Fresh

Green beans are commonly found fresh in the produce section, either loose or pre-packaged. They should be firm, vibrant in color, and free from blemishes or soft spots.

Canned

Canned green beans are cooked and preserved in a can. They are softer than fresh or frozen beans and have a longer shelf life.

Frozen

Green beans are blanched and frozen shortly after harvesting to preserve their quality. They are convenient for out-of-season use and typically do not require thawing before cooking.

Pickled

Green beans can be found pickled in jars, often flavored with dill, garlic, and other spices, offering a tangy alternative to fresh beans.

How to Choose Green Beans

Select fresh green beans that are firm, crisp, and have a bright green color. Avoid beans that are limp, have brown spots, or are overly mature with bulging pods. For frozen green beans, check that the bag is not punctured and the beans are not clumped together, indicating they may have thawed and refrozen. When buying canned green beans, choose brands with no added salt or preservatives to control the sodium content in your dishes.

Cooking/Prep Tips for Green Beans

Green Beans, also known as string beans, are a versatile vegetable that can be prepared in a myriad of ways. For intermediate and expert home cooks, it's important to note that green beans should be cooked just until they are tender-crisp to retain their texture and vibrant color. Blanching green beans in salted boiling water for a few minutes and then shocking them in ice water is a classic technique to preserve their color and crunch. When sautéing, ensure the pan is at a medium-high heat to achieve a slight char while keeping them al dente. Steaming is another healthy option that preserves the beans' nutrients and flavor. Avoid overcooking as it can make them mushy and dull in color.

Shelf Life of Green Beans

Store fresh green beans in a plastic bag in the refrigerator crisper drawer and use them within a week for best quality. Frozen green beans should be kept in the freezer until ready to use. Once opened, canned green beans should be transferred to a different container, refrigerated, and used within 3-4 days. Pickled green beans should be kept in their original brine in the jar and refrigerated after opening, typically lasting for several months.

Recommended Brands for Green Beans

canned green beans: Green Giant

frozen green beans: Birds Eye

pickled green beans: Tillen Farms

Cooking Techniques for Green Beans

Roasting: Roasting green beans at a high temperature (around 425°F or 220°C) with a bit of oil and your choice of seasonings can bring out a delightful, caramelized flavor. Spread them in a single layer on a baking sheet and roast for 15-20 minutes, shaking the pan halfway through for even cooking.

Sautéing: Sauté green beans in a bit of oil or butter over medium-high heat for a quick and flavorful side. You can add aromatics like garlic or shallots to the pan before the beans to infuse them with additional flavor. Cook for 5-7 minutes, or until they reach your desired level of tenderness.

Blanching and Shocking: To maintain a bright green color and crisp texture, blanch green beans in boiling salted water for 2-4 minutes, then immediately transfer them to an ice bath. This stops the cooking process and sets the color. Afterward, they can be reheated quickly in a pan or used in salads and other cold dishes.