Green Beans

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For the green bean commonly used in Asian cuisine, see Mung bean.

Green common beans on the plant


Green beans (American English) or French beans (British English) or Mahune (South Slavic, Balkans) also called squeaky beans are the unripe fruits 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 go by snap beans. Varieties have been bred especially for the fleshiness, flavor, or sweetness of their pods. Smaller bean pods are often referred to by the French name haricots verts. The pea is also classed as a green bean in the USA.
Green beans are of nearly universal distribution. They are marketed canned, frozen and fresh. A dish with green beans popular in the southern United States, particularly at Thanksgiving, is green bean casserole. Some restaurants in the USA serve green beans that are battered and fried. Green beans are also sold dried and fried with vegetables like carrots, corn, and radishes.
Haricots verts, French for green beans, are a longer, thinner type of green beans.[1] They are different from the typical, American green beans.

References
^ About Haricots Verts

External links
Italian recipes for String Beans at Recipe Omnibus
Nutritional Analysis at FoodsDatabase

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Planting
Keep in moist rag for about a week. This bean plants like almost all other beans, the root grows very quickly and the rest follows. Plant about 1 inch below ground. This applies to all beans.
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