Green bean
A whole pod eaten young, before the bean forms inside.
- Season: June, July, August, September
- Peak season: July, August
- Botanical family: Fabaceae
History
The bean comes from the Americas (Mexico and the Andes), where it was grown alongside maize and squash. Brought to Europe in the 16th century, it spread first to Italy, then to France. It was in France that people began picking it very young, in the pod, as a green bean.
Origin and growing regions
Green beans are grown in several major areas:
- Brittany
- Pays de la Loire
- Nouvelle-Aquitaine
- Hauts-de-France
Benefits
Green beans are light and rich in fibre:
- Low in calories: About 30 kcal per 100 g.
- Fibre: Good for digestion.
- Vitamin B9: Helps cell renewal.
- Vitamin K: Present in good amounts.
Varieties
- Extra-fine: Very thin, cooks in a few minutes.
- Wax bean: Yellow and melting.
- Runner bean: Wide and tender.
- Snap bean: Fleshier, stringless.
Zero waste
- Storing: In the fridge, in a bag: 3 to 4 days.
- Freezing: Topped and tailed and blanched for 3 min: up to 12 months.
- Nothing goes to waste: Leftover cooked beans make a salad with shallot and dressing, or a blended soup.