Green Beans vs Peas are two distinct green vegetables used in cooking; green beans offer a crisp texture and subtle flavor, while peas provide a tender bite and a sweeter taste, with each bringing unique qualities to various dishes.
Green beans, also known as string beans, are the unripe fruit and protective pods of various cultivars of the common bean. They are valued for their crisp texture and slightly sweet flavor.
Peas come from the pods of the Pisum sativum plant and are most commonly found as garden (sweet) peas. They have a tender texture and a slightly sweeter taste compared to green beans.
Green beans and peas differ in taste, texture, and cooking times. Green beans have a crisp texture and a more subtle flavor, while peas are tender with a sweetness that intensifies when cooked. Additionally, peas are typically quicker to cook than green beans.
Best used in recipes like sautéed green beans with garlic, green bean almondine, and green bean casserole. They provide a crunchy texture and can absorb flavors well. For the best results, cook them just until they're tender-crisp. Ideal for dishes like buttered peas with mint, pea risotto, and pea salad. Peas add a pop of sweetness and a soft bite. They should be added towards the end of cooking to maintain their delicate structure.
Green beans work great in salads like Nicoise salad or a green bean and feta salad, providing a satisfying crunch and a fresh, green flavor that complements bold dressings. Peas shine in salads such as pea and mint salad or a creamy pea salad with bacon, offering a burst of sweetness and a tender texture that pairs well with creamy and tangy elements.
Add green beans to soups and stews like minestrone or beef stew for a hearty texture and a touch of freshness. They hold up well during longer cooking processes without losing their integrity. Peas are perfect for soups like split pea soup or ham and pea soup. They break down to thicken the broth and provide a sweet counterbalance to savory flavors.
Both green beans and peas are low in calories and rich in fiber and vitamins.
| Nutrient | Peas ( per 100g ) | Green Beans ( per 100g ) |
|---|---|---|
| Fat | 0.4g | 0.2g |
| Fiber | 5.1g | 2.7g |
| Protein | 5.4g | 1.8g |
| Calories | 81 | 31 |
| Vitamin C | 40mg | 12.2mg |
| Carbohydrates | 14.5g | 7g |
Yes, but expect differences in sweetness and texture, and adjust cooking times as green beans are firmer.
Both are low in calories and high in fiber, making them good options for weight loss. Choose based on your flavor preference and nutritional needs.
Store unwashed green beans in a plastic bag in the refrigerator, and keep peas in their pods until ready to use or freeze them if you won't use them quickly.
Green beans are typically cooked to be palatable, but tender young ones can be eaten raw. Peas can be eaten raw, especially when they are young and sweet.
Steam or blanch green beans and peas to retain most of their nutrients. Avoid overcooking to prevent nutrient loss.
