Green beans, also known as French beans, Fine beans (British English), string beans in the northeastern and western United States, or ejotes in Mexico, are the unripe plant of specific cultivated varieties of the common bean (Phaseolus vulgaris).
Green bean varieties have been bred especially for the fleshiness, flavor, or sweetness of their pods. Haricots verts, French for "green beans", may refer to a longer, thinner type of green bean than the typical American green bean.
Culinary use 
|Nutritional value per 100 g (3.5 oz)|
|Energy||131 kJ (31 kcal)|
|- Dietary fiber||2.7 g|
|Vitamin A equiv.||35 μg (4%)|
|Thiamine (vit. B1)||0.082 mg (7%)|
|Riboflavin (vit. B2)||0.104 mg (9%)|
|Niacin (vit. B3)||0.734 mg (5%)|
|Pantothenic acid (B5)||0.225 mg (5%)|
|Vitamin B6||0.141 mg (11%)|
|Folate (vit. B9)||33 μg (8%)|
|Vitamin C||12.2 mg (15%)|
|Vitamin K||14.4 μg (14%)|
|Calcium||37 mg (4%)|
|Iron||1.03 mg (8%)|
|Magnesium||25 mg (7%)|
|Manganese||0.216 mg (10%)|
|Phosphorus||38 mg (5%)|
|Potassium||211 mg (4%)|
|Zinc||0.24 mg (3%)|
|Link to USDA Database entry
Percentages are relative to
US recommendations for adults.
Source: USDA Nutrient Database
Green beans are of nearly universal distribution. They are marketed canned, frozen, and fresh. Green beans are often steamed, boiled, stir-fried, or baked in casseroles. A dish with green beans popular throughout the United States, particularly at Thanksgiving, is green bean casserole, which consists of green beans, cream of mushroom soup, and French fried onions.
Some restaurants in the USA serve green beans that are battered and fried, and Japanese restaurants in the United States frequently serve green bean tempura. Green beans are also sold dried and fried with vegetables such as carrots, corn, and peas.
Green beans are found in two major groups, bush beans and pole beans.
Bush beans are short plants, growing to approximately two feet in height, without requiring supports. They generally reach maturity and produce all of their fruit in a relatively short period of time, then cease to produce. Gardeners may grow more than one crop of bush beans in a season.
Pole beans have a climbing habit and produce a twisting vine . Runner beans have a similar habit but are a different species of bean.
Over 130 varieties of green bean are known. Varieties specialized for use as green beans, selected for the succulence and flavor of their pods, are the ones usually grown in the home vegetable garden, and many varieties exist. Pod color can be green, golden, purple, red, or streaked. Shapes range from thin "fillet" types to wide "romano" types and more common types in between.
The following varieties are among the most common and widely grown in the USA. Closely related varieties are listed on the same line.
Bush types 
- Bountiful, 50 days (green, heirloom)
- Burpee's Stringless Green Pod, 50 days (green, heirloom)
- Contender, 50 days (green)
- Topcrop, 51 days (green), 1950 AAS winner
- Rocdor (Roc d'Or), 53 days (yellow)
- Cherokee Wax, 55 days (yellow), 1948 AAS winner
- Improved Golden Wax / Pencil Pod Black Wax / Top Notch, 55 days (yellow, heirloom)
- Red Swan, 55 days (red)
- Blue Lake 274, 58 days (green)
- Maxibel, 59 days (green fillet)
- Roma II, 59 days (green romano)
- Improved Commodore / Bush Kentucky Wonder, 60 days (green), 1945 AAS winner
- Dragon's Tongue, 60 days (streaked)
- Jade / Jade II, 60 days (green)
Pole types 
- Meraviglia di Venezia (Marvel of Venice), 54 days (yellow romano)
- Blue Lake, 60 days (green)
- Fortex, 60 days (green fillet)
- Kentucky Blue, 63 days (green), 1991 AAS winner
- Old Homestead / Kentucky Wonder, 65 days (green, heirloom)
- Kentucky Wonder Wax, 67 days (yellow, heirloom)
- Rattlesnake, 72 days (streaked, heirloom)
- Purple King, 75 days (purple)
See also 
- Taylor's guide to heirloom vegetables. Boston: Houghton Mifflin. 1996. ISBN 0-395-70818-4.
- The New Best Recipe. America's Test Kitchen. 2004.
- Antioxidant properties of flavonol glycosides from green beans. Plumb G.W., Price K.R. and Williamson G., Redox Report, Volume 4, Number 3, June 1999 , pages 123-127, doi:10.1179/135100099101534800
- McGee, Rose Marie Nichols; Stuckey, Maggie (2002). The Bountiful Container. Workman Publishing.
- Facciola, Stephen (1998). Cornucopia II : a source book of edible plants. Kampong Publications. ISBN 0-9628087-2-5.