They’re more commonly known as string beans or snap beans. The scientific name for green beans is Phaseolus vulgaris. The vegetable originated in Peru. Spanish explorers of the New World introduced them to Europe in the 16th century. Calvin Keeney developed the first “stringless” variety in 1894 in Le Roy, NY. The “stringless” varieties have become extremely popular among modern consumers because there’s no extra hassle of removing the fibrous thread. Some gardeners may prefer the older varieties for their flavor. Today, there are over 130 known types of snap beans. Popular green beans include Contender and Rocdor.
Green beans are cheaper and in season between summer and fall. Farmers harvest them while still immature and while the inner beans are just beginning to form. Green beans average about four inches in length. Consumers should select specimens with a nice green color that come to a svelte point on either end. Avoid green beans with discoloration or bruised spots.
Green beans are related to shell beans, such as kidney beans or pinto beans. However, green beans—the pods and seeds--are entirely edible. Every serving of green beans is loaded with iron, magnesium, and Vitamin K.
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