Beans with various pod colors (green, purple, red, or streaked. Varieties specialized for use as green beans, selected for the succulence and flavor of their green pods, are the ones usually grown in the home vegetable garden, and many varieties exist. Over 130 varieties (cultivars) of edible pod beans are known. Varieties of climbing French beans, from left: 'The Hunter,' 'Cosse Violette,' 'Rob Roy,' 'Rob Splashed,' 'Kingston Gold' Their runners can be about 3–10 feet long. ![]() Half-runner beans have both bush and pole characteristics, and are sometimes classified separately from bush and pole varieties. Pole beans may be common beans ( Phaseolus vulgaris), runner beans ( Phaseolus coccineus) or yardlong beans ( Vigna unguiculata subsp. Pole beans have a climbing habit and produce a twisting vine, which must be supported by "poles," trellises, or other means. ![]() Bush green beans are usually cultivars of the common bean ( Phaseolus vulgaris). Owing to this concentrated production and ease of mechanized harvesting, bush-type beans are those most often grown on commercial farms. They generally reach maturity and produce all of their fruit in a relatively short period, then cease to produce. īush beans are short plants, growing to not more than 2 feet (61 cm) in height, often without requiring supports. Green beans are classified by growth habit into two major groups, "bush" (or "dwarf") beans and "pole" (or "climbing") beans. Most modern green bean varieties do not have strings. The first "stringless" bean was bred in 1894 by Calvin Keeney, called the "father of the stringless bean," while working in Le Roy, New York. The green bean ( Phaseolus vulgaris) originated in Central and South America, where there is evidence that it has been cultivated in Mexico and Peru for thousands of years. In a 100-gram (3.5-ounce) reference amount, raw green beans supply 31 calories and are a moderate source (range 10–19% of the Daily Value) of vitamin C, vitamin K, vitamin B 6, and manganese, while other micronutrients are in low supply (table). Raw green beans are 90% water, 7% carbohydrates, 2% protein, and contain negligible fat (table). Green beans can be pickled, similarly to cucumbers.Ī dish with green beans common throughout the northern US, particularly at Thanksgiving, is green bean casserole, a dish of green beans, cream of mushroom soup, and French-fried onions. They are commonly cooked in other dishes, such as soups, stews, and casseroles. They can be eaten raw or steamed, boiled, stir-fried, or baked. †Percentages are roughly approximated using US recommendations for adults.Īs common food in many countries, green beans are sold fresh, canned, and frozen. An analogous practice is the harvest and consumption of unripened pea pods, as is done with snow peas or sugar snap peas.Ĭulinary use Raw green beans Nutritional value per 100 g (3.5 oz) They are distinguished from the many other varieties of beans in that green beans are harvested and consumed with their enclosing pods before the bean seeds inside have fully matured. Green beans are known by many common names, including French beans ( French: haricot vert), string beans (although most modern varieties are "stringless"), and snap beans or simply "snaps." In the Philippines, they are also known as "Baguio beans" or " habichuelas" to distinguish them from yardlong beans. sesquipedalis), and hyacinth bean ( Lablab purpureus) are used in a similar way. These links are affiliate links, which means that if you use our links to purchase these ingredients, Amazon pays my family a small amount for the sale - at no extra cost to you.Green beans are young, unripe fruits of various cultivars of the common bean ( Phaseolus vulgaris), although immature or young pods of the runner bean ( Phaseolus coccineus), yardlong bean ( Vigna unguiculata subsp. Dried Wood Ear Fungus (a few options, depending on what's in stock):.Dried Shiitake Mushrooms (soak for 15-20 minutes in warm water before slicing).Pearl River Bridge Superior Dark Soy Sauce.Pearl River Bridge Superior Light Soy Sauce.I've also included some other Chinese kitchen essentials, used in many of my dad's other recipes. ![]() Some of these ingredients are hard to find in a typical grocery store. This sauce is made with ground up fermented yellow soybeans, and is packed with umami flavors. ![]() In Cantonese, we call it “mihn sih jeung 面豉酱” or "mòh yùhn sih 磨原豉", but most brands call it “Ground Bean Sauce” in English. For ground bean sauce, it might get confusing since there are a few different types of Asian bean sauces out there.
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