Before talking about green beans, I have to make a little botanical reminder: green beans are a vegetable plant with many varieties, shapes and colors, which grow preferentially in the summer period. There are essentially two types of beans:
- Climbing or green, twining beans, growing on webs
- Dwarfs, whose height is limited to 40-50 cm
These two beans form pods of various sizes and shapes. Once ripe, they are filled with edible seeds, dried, and allow the grains of the so-called dry or semi-dry beans to be harvested. You’ll tell me, what about our little bean in all this? This represents an immature pod of the common bean.» phaseolus vulgaris», that is, it remained green and did not form its seeds. They are tender and also edible.
There are several subvarieties, distinguished by the presence or absence of threads, by the color (butter, purple, green), by the growth characteristics in the garden. We mainly distinguish:
- Filleted, stringless beans, harvested very young, often found under the designation “extrafine”
- Taccone that can be eaten by young to old.
Parenthesis: In my garden I mainly use the «phenomenon» bean which is in fact a hybrid and requires little maintenance.
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How to cook artichokes? -Au fil du thymeOn the stalls
On the stalls you will find extra-fine green beans, sold loose. It is available from mid-June for very early birds until early August. Beyond this season, the beans do not come from mainland France (notably, if you see them in winter, they come from Kenya). Calculate 1 kg of green beans for a dish for 4 people. Outside of this season you can find canned green beans in their natural form (canned vegetable section) or frozen.
How to cook green beans?
How to prepare them?
Before using it in a recipe it is preferable:
There are those who eat it raw straight from the garden as a snack.
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Stewed aubergines, peppers and sausagesSo you can use it in a recipe. The cooking time will depend on the crunchiness you want to give to the grain:
- Very crunchy: use almost as is
- Fondant: 10 minutes cooking in simmering or simmering water to desired consistency.
Depending on the recipes, it will be preferable to serve it whole (example: fried), or cut into 2-3 cm pieces.
In which dish? In which dish?
Green beans are not limited to refried beans and can accommodate many culinary fantasies.
It can enhance summer salads, remaining crunchy (little cooking) or melting.
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Eggshells in the Garden: Don’t be upset if I disappoint you about their benefitsFor an aperitif or a quick meal, it can be used in pieces to garnish savory pies, clafoutis, flans, savory tarts. In these recipes it brings chewiness and a green note. For chic aperitifs, it can be mixed and prepared as a dark mousse.
As for accompaniments, it can be served pan-fried, boiled or even used as a garnish for pasta, cereal or legume-based dishes.
What to associate them with?
Green beans go well with a number of flavorings such as garlic, basil (pesto, etc.), parsley. It also goes well with curry spices and Colombo spices.
As for vegetables, it goes well with tomatoes (in salads as well as in dishes), the latter bringing a note of acidity that contrasts with the «green» flavor of the bean. It pairs very well with potatoes, courgettes, carrots and, even more surprisingly, with late-season Romanesco cabbage.
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simple laws that always workIn sweet-savory salads it goes well with peaches, apricots and flaked almonds.
As for meat and fish, it is the classic accompaniment to red meat, ham, duck and white fish.
Conlusion
Before fully appreciating green beans in the kitchen, it is helpful to understand their botanical diversity. Green beans are summer vegetable plants available in numerous varieties, offering different shapes, colors, and growth habits. From slender extra-fine pods to broader, meatier types, and even yellow or purple varieties, they provide both visual appeal and culinary versatility during the warm growing season.
Botanically, green beans are generally divided into two main categories: bush beans and pole beans. Bush beans grow compactly, forming low, self-supporting plants that mature relatively quickly. They are often favored for their convenience and suitability for smaller gardens. Pole beans, on the other hand, are climbing varieties that require support such as stakes or trellises. While they take slightly longer to mature, they tend to produce continuously over a longer period, offering higher yields throughout the season.
Understanding this distinction is essential for gardeners and cooks alike. The growth habit influences not only cultivation methods but also harvest timing and productivity. Bush beans are ideal for successive sowing, ensuring steady harvests, while pole beans are excellent for maximizing vertical space in the garden.
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