How to cook snap beans

Information for snap beans in our free cooking ingredients collection.

Snap beans

Snap, green, or string beans are the beans most frequently consumed in the United States. Although they are members of the legume family, the long, slender green, yellow, or purple pods of snap beans are harvested while the seeds are still immature, and both pod and seeds are eaten as a vegetable. “Snap” refers to the sound the fresh pod makes when broken into pieces.

Family - Leguminosae
Scientific name - Phaseolus vulgaris
Common name - green beans, string beans, snap beans, wax beans, yellow snap beans, romano beans, haricots

Yellow and green snap beans are a good source of vitamin C

Varieties

The “string” in "string beans" refers to a string-like fiber that, until the late 19th century, characterized all fresh beans and had to be removed before the beans were eaten. Today, modern hybrid varieties no longer have the “string” and are referred to as snap beans. Many varieties of green snap beans are grown throughout the United States. Variants include pods that are pale yellow, called wax beans. The term “French green bean” is sometimes used to refer to small, young green beans that are cooked and eaten whole (also called haricots or haricots vertes) or to mature green beans that have been cut into diagonal strips. Purple snap beans, available in limited supply, turn green when cooked. Romano beans, also called Italian or Scarlet Runner beans, are similar to but flatter than snap beans.

Origin and botanical facts

Snap beans, like kidney beans, white beans, pinto beans, and cranberry beans, are members of the common bean species, all of which trace their origins to the Western Hemisphere. Although remains of common beans from Central American sites have been carbon dated to 7000 B.C., the original subspecies have not been identified. Indigenous peoples of South and Central America and American Indians crossed the beans to create many subspecies and varieties. Common beans, including the snap bean, were brought to Europe by Columbus and other 15th and 16th century explorers. Today, many varieties of snap beans are grown throughout the world.

The growth habit of snap beans is used to divide them into two varieties: bush beans and pole beans (which must be trained to a pole or trellis). Both are warm-weather vegetables that must be planted after the danger of frost has passed. The beans are harvested when they are rapidly growing, about 8 to 10 days after flowering. At this stage, the color is bright and the pod is fleshy with small, green seeds. Leaving the pods on the plants too long decreases plant yield and results in tough, dull-colored pods.

How to cook snap beans

Snap beans are available year-round. The peak season in North America spans from May to October. They can be stored in the refrigerator for up to 5 days. The beans also are available frozen and canned, both whole and prechopped. Fresh snap beans can be steamed or simmered until the pods are tender. Steaming is the preferred method of cooking because it preserves nutrients. Chopped into 1 or 2 inch sections, snap beans can be tossed in salads, stir-fried, included in soups and stews, or served as a side dish.

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