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A pile of raw green beans. Green beans are young, unripe fruits of various cultivars of the common bean (Phaseolus vulgaris), [1] [2] although immature or young pods of the runner bean (Phaseolus coccineus), yardlong bean (Vigna unguiculata subsp. sesquipedalis), and hyacinth bean (Lablab purpureus) are used in a similar way. [3]
Green beans may have a purple rather than green pod, which changes to green when cooked. [51] Wax beans are P. vulgaris beans that have a yellow [4] or white pod. Wax bean cultivars are commonly grown; [4] the plants are often of the bush or dwarf form. [4]
In temperate climates, the plants can produce beans until the first frost. The plant attracts many pollinators, specifically various types of wasps and ants. The plant is easy to grow in areas with hot and humid summers where other green bean varieties may succumb to heat damage in summer, and as such, is worthy of more cultivation in these areas.
Assuming one pound of green beans contains 35 to 40 pieces and yields about 3 cups of chopped beans, you’ll need about one pound for a party of three, assuming you’re making roasted, steamed ...
Fresh green beans are more than just tasty. With no saturated fat, they are very low in calories and contain vitamins and minerals. They're a rich source of dietary fiber, not to mention that they ...
The word 'bean', for the Old World vegetable, existed in Old English, [3] long before the New World genus Phaseolus was known in Europe. With the Columbian exchange of domestic plants between Europe and the Americas, use of the word was extended to pod-borne seeds of Phaseolus, such as the common bean and the runner bean, and the related genus Vigna.
The mung bean or green gram (Vigna radiata) is a plant species in the legume family. [ 2 ] [ 3 ] The mung bean is mainly cultivated in East , Southeast , and South Asia . [ 4 ] It is used as an ingredient in both savoury and sweet dishes.
This plant-based version of General Tso’s chicken is the perfect weeknight meal, swapping chicken for cauliflower with a boost of vibrant green color and gut-healthy fiber coming from edamame.
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