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The beans discussed above are all snap or string beans and eaten while still in the pod. Shelling beans are beans removed from the pod. They must be thoroughly cooked.
This fresh green bean recipe comes from famed Italian chef Lidia Bastianich’s cookbook Lidia’s Commonsense Italian Cooking. Get the recipe: Mint String Beans Courtesy of onceuponachef.com
Green beans are known by many common names, including French beans, [4] string beans (although most modern varieties are "stringless"), [4] and snap beans [4] or simply "snaps." [ 5 ] [ 6 ] In the Philippines, they are also known as "Baguio beans" or " habichuelas " to distinguish them from yardlong beans .
The flowers give way to pods 8–20 cm (3–8 in) long and 1–1.5 cm wide. These may be green, yellow, black, or purple, each containing 4–8 beans. Some varieties develop a string along the pod; these are generally cultivated for dry beans, as green stringy beans are not commercially desirable.
Vigna is a genus of plants in the legume family, Fabaceae, with a pantropical distribution. [2] It includes some well-known cultivated species, including many types of beans.
The vine can grow to 3 metres (9.8 ft) or more in length, [8] its pods can get to 25 centimetres (9.8 in), and its beans can be up to 2.5 centimetres (0.98 in) or more. [ 9 ] It differs from the common bean ( P. vulgaris ) in several respects: the cotyledons stay in the ground during germination , and the plant is a perennial vine with tuberous ...
Drain the beans, reserving 1 cup cooking liquid. Season the beans to taste with salt and discard the bay leaves. Wipe the Dutch oven dry, and add the remaining 1/4 cup olive oil.
This page was last edited on 14 February 2007, at 00:35 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
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