GREEN BEAN
THE ORIGINS OF
GREEN BEAN
With a tropical vine as its ancestor, the green bean is a member of the genus Phaseolus. But it was a species from the Andes around 7600 BC that was then transported to Mexico. And then Christopher Columbus brought it back to Europe. As a good sailor, the use of dry grains was widely appreciated for long voyages. Soft pods were first consumed in Italy at the end of the 18th century.
THE VARIETIES OF GREEN BEANS
We consider the 3 types of green beans:
- Bean tenderloin: With a long, smooth and beautiful green pod, this is the traditional green bean. Its flesh is very good for cooking but it must be harvested young to avoid yarns.
- Mangetout bean: As its name suggests, there is no need to tap the pod to remove the threads. They are found in light green or yellow for butter mangetout.
- Mangetout net: This is a cross between the net and the mangetout, it is mainly used in the canning industry.
The French have remained loyal to green beans (French beans for the English) while their neighbours prefer whole or chopped mangetout.
Three sizes:
- Very thin: maximum width of the pod: 6 mm.
- Fine: between 6 and 9 mm.
- Medium: greater than 9 mm.
HOW TO CHOOSE GREEN BEAN
The beans must be in a beautiful green and free of stains. They will be chosen young and green at the beginning of the season so that they are tender and free of yarns, after that the beans take larger grains and there is a risk of finding yarns. Butter beans can be chosen larger because they are often without threads.
Give 800g of beans as an accompaniment for 4 people. For a vegetable planter or a salad made up of 300g of beans will be enough.
HOW TO STORE AND COOK
GREEN BEAN
The beans should be kept in the refrigerator bin for 2 to 3 days. If it is kept longer it dries out and becomes fibrous.
Cooking in water should not be prolonged and steaming should be preferred.
GREEN BEAN’S HEALTH PROPERTIES
The extra-fine green bean can be given to the youngest without any problem. Beans are a good source of minerals and calcium for everyone.
