Green bean: Difference between revisions
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{{Redirect|French bean|the [[Rowan Atkinson]] film|French Bean}} |
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{{For|the green bean commonly used in east and southeast Asian cuisine|Mung bean}} |
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[[Image:A green bean.jpg|thumb|200px|Green [[common bean]]s on the plant.]] |
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[[Image:Cut Green Beans.jpg|thumb|200px|Cut green beans.]] |
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[[Image:CDC greenbean.jpg|thumb|200px|Whole green beans in a carton.]] |
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'''Green beans''' ([[American English]]), also known as '''French beans''' and '''runner beans''' ([[British English]]), are the unripe [[fruit]] of any kind of [[bean]], including the [[yardlong bean]], the [[hyacinth bean]], the [[winged bean]], and especially the [[common bean]] (''Phaseolus vulgaris''), whose pods are also usually called '''string beans''' in the northeastern United States, but can also be called '''snap beans'''. |
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Green bean varieties have been bred especially for the fleshiness, flavor, or sweetness of their pods. ''Haricots verts'', [[French language|French]] for "green beans," may refer to a longer, thinner type of green bean than the typical, American green bean. |
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The first "stringless" bean was bred in 1894 by Calvin Keeney, called the "father of the stringless bean," while working in [[Le Roy (town), New York|Le Roy]], [[New York]].<ref name="keeney">''Taylor's guide to heirloom vegetables.'' [[Boston]] : Houghton Mifflin, 1996. ISBN 0395708184</ref> |
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==Culinary use== |
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{{nutritional value|name=green beans (raw)|source_usda=1|right=1|kJ=129|fat=0.1 g|carbs=7.1 g|fibre=3.6 g|protein=1.8 g|iron_mg=1|potassium_mg=200|vitC_mg=16}} |
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Green beans are of nearly universal distribution. They are marketed canned, frozen, and fresh. |
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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.<ref name="TNBR">{{cite book | first =Cook's Illustrated | title =The New Best Recipe | publisher = [[America's Test Kitchen]] | date = 2004}}</ref> |
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Some restaurants in the [[USA]] serve green beans that are [[batter (cooking)|battered]] and [[frying|fried]], and [[Cuisine of Japan|Japanese]] restaurants in the United States frequently serve green bean [[tempura]]. Green beans are also sold dried and fried with vegetables like carrots, corn, and peas. |
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==Cultivation== |
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Green beans are found in two major groups, bush beans and pole beans.<ref name="TBC">{{cite book | last =McGee | first =Rose Marie Nichols | authorlink = | coauthors = Stuckey, Maggie | title =The Bountiful Container | publisher = Workman Publishing | date = 2002}}</ref> |
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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. |
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===Varieties=== |
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Over 130 varieties of snap bean are known.<ref>{{cite book | title = Cornucopia II : a source book of edible plants | isbn = 0962808725 | last = Facciola | first = Stephen | publisher = Kampong Publications | year = 1998}}</ref> 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. French Haricots verts (green beans) are bred for flavorful pods. |
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The following varieties are among the most common and widely grown. |
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====Bush types==== |
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* Burpee's Stringless Green Pod, 50 days (green, [[Heirloom plant|heirloom]])<ref name="keeney"/> |
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* Contender, 50 days (green) |
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* Rocdor, 53 days (yellow) |
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* Cherokee Wax, 55 days (yellow), 1948 [[All-America Selections|AAS]] winner |
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* Golden Wax/Improved Golden Wax/Pencil Pod Black Wax/Top Notch, 55 days (yellow, heirloom) |
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* Red Swan, 55 days (red) |
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* Blue Lake 274, 58 days (green) |
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* Maxibel, 59 days (green fillet) |
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* Roma II, 59 days (green romano) |
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* Improved Commodore/Bush Kentucky Wonder, 60 days (green), 1945 AAS winner |
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* Dragon's Tongue, 60 days (streaked) |
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[[Image:Noe beanpoles.jpg|thumb|200px|Green pole beans on beanpoles.]] |
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====Pole types==== |
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* Meraviglia di Venezia (Marvel of Venice), 54 days (yellow romano) |
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* Blue Lake, 60 days (green) |
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* Fortex, 60 days (green fillet) |
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* Kentucky Blue, 63 days (green), 1991 AAS winner |
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* Old Homestead/Kentucky Wonder, 65 days (green, heirloom) |
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* Kentucky Wonder Wax, 67 days (yellow, heirloom) |
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* Rattlesnake, 73 days (streaked, heirloom) |
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* Purple King, 75 days (purple) |
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==References== |
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<references/> |
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[[Category:Fruit vegetables]] |
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[[Category:Edible legumes]] |
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[[Category:Soul food]] |
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[[Category:Vietnamese ingredients]] |
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[[Category:Puerto Rican ingredients]] |
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[[es:Ejote]] |
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[[eu:Leka]] |
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[[fr:Haricot vert]] |
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[[hr:Grah mahunar]] |
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[[nah:Exotl]] |
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[[nl:Sperzieboon]] |
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[[sq:Mashurka]] |
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[[sv:Haricots verts]] |
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[[tl:Sitaw]] |
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[[ta:பச்சை அவரை]] |
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[[vi:Đậu cô ve (quả)]] |
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[[zh:四季豆]] |
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Revision as of 18:31, 7 March 2011
Hello i like tacos