 Aka: Filet Bean, Haricot Vert, Snap bean, String Bean, Wax Bean.
Any bean eaten in its pod stage as a vegetable is green; that is immature as compared to the fully mature seeds, which are known as beans. The pod of green beans is usually green, but varieties with a purple pod are also called green beans. French beans, sometimes called filet beans or--more usually--haricot vert, are straight, very tender beans about seven inches long. Yellow beans are sometimes called green beans, more often wax beans. These beans used to be called string beans because of the fibrous string running the length of the pod seam; it was removed before cooking. Modern cultivators are stringless.
Health Benefits: Fresh beans have ample vitamin A, B-complex vitamins, and calcium, and potassium.
Use: When beans are green and immature, they are easier to digest than dried beans. Heirloom varieties have strings, which must be removed prior to cooking. It’s a time-consuming process; on the other hand, many old varieties have more flavor than modern cultivators.
Compared to most other vegetables, once harvested green beans age quickly. They can be blanched or steamed and served on their own or used in salads, casseroles, soups, and stir-fries-either whole, cut into lengths, or sliced into small rounds. To French beans (cut them into ribbon-thin lengths), trim the beans and, using a vegetable peeler with a frenching end, cut the beans into thin strands. This works best with very fresh beans. A fresh bean snaps crisply and feels velvety to the touch. Old beans are bulging and leathery.
 The color of sunshine, cheery yellow wax beans are slender, long and uniform in shape but are marketed in various sizes. Varying from light yellow to deep yellow, this attractive wax bean has a thinner velvety skin and a subtler flavor than the common green bean. Yellow, wax, snap, green and string are words referred to beans picked while the pods are fleshy and soft and while the seeds are very tender.
Health Benefits: Practically fat-free, low in sodium and cholesterol-free, yellow wax beans provide a good source of vitamin C, iron and immunity-boosting folate. One-half cup cooked beans contains about 22 calories.
Use: Add their sunny color, excellent taste and crisp texture to stir-fries, soups, stews and casseroles. Steam, braise, bake, sauté or microwave. Cook and chill colorful yellow wax beans for a tasty addition to a variety of salads or enjoy simply as a snack. Sauté gently in olive oil; add favorite mushrooms and onion; sprinkle with seasonings for a healthy side dish.
Top hot steamed yellow wax beans with butter to bring out their naturally good light and mellow flavor. Whatever cooking method chosen, cook fresh beans as little as possible to maintain texture.
For extended enjoyment throughout the year, can or pickle blanched beans with spunky spices. To store, wrap in plastic; refrigerate in crisper drawer. Use within one week for optimum quality and taste.
from Rebecca Wood's The New Whole Foods Encyclopedia |
