What is it?

“Green bean” is a generic term used for the skinny, long green beans almost universally available canned, frozen, and fresh. But the world of beans is much wider (and more colorful), as a trip to a farmers’ market will attest.

Green, string, wax, or snap beans: Long and rounded, these are most often bright green but also come in yellow and purple. The fibrous string that was once their trademark has been bred out of them, although you’ll still find it in some heirloom varieties.

Romano beans: Flat and wide, Romanos can be green or yellow. When young and short, they’re tender, but they are often sold larger (as long as 6 inches), with visible bean seeds, at which point they need to be cooked longer.

Spanish Musica beans: Flat, green, and meaty, these look similar to Romanos but have a delicate nutty flavor.

Chinese long beans or yard-long beans: These giants belong to a completely different branch of the bean family. They are the immature pods of a variety of cowpea (an African bean variety that includes the black-eyed pea). These can grow to great lengths but are best between 12 and 18 inches. Similar in flavor to the string bean, these are softer and starchier.

How to choose:

Avoid buying beans that look withered at either end—it means they’ve been sitting a while and are losing moisture.

How to prep:

Green beans need just a quick rinse in a colander. Snap or cut off the stem end, which tends to be tough. (You can cut off the tails as well, although it’s not necessary.) Note that beans react quickly to acidity, losing their bright color when you season them with lemon or vinegar. You can use the following cooking methods for all types of green beans.

Blanch: Immersing beans in a pot of salted water briefly and then removing them to a cold water bath sets their color and brings out their sweetness. We like to do this even if we plan to sauté or stir-fry them, especially with the meatier varieties, as they’ll cook faster. The more delicate, thinner varieties (like haricots verts) need only a quick blanch before being tossed into salads or side dishes.

Steam: Cooking beans in water vapor in a closed vessel is the fastest method and doesn’t leach out flavor or nutrients, as boiling can. Foods steam best in shallow layers, though, so unless you want to work in batches, you’re better off boiling large amounts of beans.

Boil: All these beans taste delicious boiled in salted water until tender and served with butter or olive oil, a squeeze of lemon, and finished with a sprinkle of sea salt. Boiling softens vegetables faster and more thoroughly than steaming, because contact with hot water dissolves and extracts pectin and calcium from the plant’s cells.

How to store:

Beans relinquish sweetness the longer they’re stored, so try to use them right away. If you can’t, store them in the refrigerator for up to four days in a paper bag or a plastic bag with holes punched in it so the beans can breathe.

Recipes

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  Recipe

  Lemon and Garlic Green Beans

  This remarkably simple, bright side is quick to prepare.

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  Recipe

  Quick-Marinated Green Beans and Baby Corn

  Marinating green beans for just a short time at room temperature fills them with loads of great flavor. If you can’t find sambal oelek, use Sriracha instead.

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  Recipe

  Slow-Cooked Green Beans with Olive Oil, Salt, and Vinegar

  Though this dish doesn’t cook as long as some other slow-cooked Italian vegetables, it takes the green beans past the usual crisp-tender and lets them cook until fully softened. It’s…

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  Recipe

  Green Beans with Miso and Sesame Seeds

  Savory miso butter adds quick umami flavor to simple roasted green beans. Serve alongside Steamed Sea Bass, topped with sesame seeds if you like, or serve with roast chicken or…

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  Recipe

  Green Bean Salad with Coriander Oil

  Every Sunday, we would have a big family meal, and my mother always cooked green beans when they were in season. This recipe always reminds me of her. I think…

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  Recipe

  Roasted Green Beans

  Roasting green beans creates caramelized notes that pair well with bright lemon zest. Serve the beans with roasted chicken or seared salmon, or use them in Roasted Green Bean Panzanella.

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  Recipe

  Roasted Green Bean Panzanella Salad

  Roasted green beans make this summery salad work well in colder months. On its own, it makes a great vegetarian main dish, but it also serves as a hearty side…

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  Moveable Feast

  Rye Berry Succotash with Mixed Vegetables

  Rye berries add a nutty flavor and slightly chewy texture to this classic Southern side dish.

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  Moveable Feast

  Mixed Bean Salad with Red Onion Vinaigrette

  The only way to improve this salad would be to serve it in season with the freshest local beans you can get your hands on.

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  Recipe

  Spicy Cellophane Noodle Stir-Fry with Tofu, Green Beans, and Herbs

  The pairing of fresh mint and basil in this quick stir-fry mimics the flavor of hard-to-find Thai basil. Pressing the tofu allows it to get a better sear.