Green bean

Green beans are young fruit.

People eat the whole pod. They eat them before seeds grow inside.

Some beans grow on short plants. These are bush beans. Other beans grow on vines. These are pole beans. They need poles to climb.

Pods can be many colors. Some are green. Some are yellow. Some are purple.

You can cook them many ways. You can boil them. You can bake them. You can even eat them raw. They are a healthy snack.

Green beans are young, unripe fruits.

People eat the whole pod. They eat them before the seeds grow big inside. You might know them as French beans or snap beans.

There are two main ways these plants grow. Bush beans grow on short plants. They do not need extra help to stand up. Many farms grow these beans. Pole beans are different. They grow on long, twisting vines. These vines need poles or trellises to climb.

Pods come in many shapes and colors. Some pods are round. Others are wide and flat. Most green beans are green. But some are yellow. We call these wax beans. Some pods are even purple. They turn green when you cook them.

You can cook green beans in many ways. You can steam, boil, or bake them. You can even eat them raw. In the northern United States, people make a special dish. It is called green bean casserole. It uses cream of mushroom soup and fried onions. Green beans are also good for you. They have vitamin C and vitamin K.

Green beans are young, unripe fruits from the common bean plant.

People enjoy eating the whole pod before the seeds inside fully mature. You might hear them called French beans or snap beans. Some people call them string beans, though many modern types are stringless. In the Philippines, people call them Baguio beans to tell them apart from yardlong beans. They are a very common food in many different countries. People buy them fresh, frozen, or in cans to eat.

There are two main ways these plants grow in a garden.

Bush beans grow on short plants that stay low to the ground. These plants do not need extra support to stand up straight. Most commercial farms grow bush beans because they are easy to harvest. Pole beans are different because they grow as long, twisting vines. These vines need poles or trellises to help them climb upward. Some half-runner beans have characteristics of both types.

Green beans come in many different shapes and colors.

Some pods are thin and circular, called fillet types. Other pods are wide and flat, which are known as romano types. While most are green, some pods are actually yellow. These yellow varieties are often called wax beans. Some pods start out purple but turn green once you cook them. There are over 130 different varieties of edible pod beans known today.

People have grown these plants for a very long time.

Evidence shows they were grown in Mexico and Peru for thousands of years. In 1894, a man named Calvin Keeney worked in Le Roy, New York. He is known as the father of the stringless bean. He bred the very first version of the stringless bean. This helped make the beans easier for people to eat.

Cooking green beans is a way to enjoy their many nutrients.

They are about 90% water and contain some protein and carbohydrates. They are a good source of vitamin C and vitamin K. You can steam, boil, stir-fry, or bake them in many dishes. In the northern United States, people make a green bean casserole. This dish uses cream of mushroom soup and French-fried onions. In 2024, the world produced 26 million tonnes of green beans. China produced 72% of that total, followed by India.

Green beans are the young, unripe fruits of various cultivars of the common bean, known scientifically as *Phaseolus vulgaris*.

While many beans are grown for their dried seeds, green beans are unique because they are harvested while the pods are still immature. This means the enclosing pods are consumed along with the developing seeds inside. This method is very similar to how people harvest snow peas or sugar snap peas. People around the world use many different names for them. They are often called French beans, snap beans, or string beans. In the Philippines, they are called Baguio beans to distinguish them from yardlong beans.

There are several distinct ways these plants grow, which determines how they are farmed.

The first major group is bush beans, also called dwarf beans. These are short plants that do not grow more than 20 inches in height. They do not require extra supports to stand upright. Bush beans reach maturity and produce all their fruit in a short period. Because they produce fruit all at once, they are easy to harvest with machines. This makes them the most common choice for commercial farms. The second group is pole beans, or climbing beans, which grow as long, twisting vines. These vines must be supported by poles or trellises. Pole beans can include species like *Phaseolus coccineus* or *Vigna unguiculata subsp. sesquipedalis*. There are also half-runner beans that share characteristics of both groups.

Cultivars, or specific varieties, of these beans offer a wide range of appearances and flavors.

There are over 130 known varieties of edible pod beans. Some varieties are specifically selected for the succulence and flavor of their pods. These are often called snap beans if they have colorful pods like purple, red, or streaked patterns. True green beans are exclusively green in color. Pod shapes also vary significantly between types. Fillet types have thin, circular pods. Romano types have wide, flat pods. Some green beans are actually yellow, and these are known as wax beans. Other pods may appear purple but will change to green during the cooking process.

The history of the green bean stretches back thousands of years to Central and South America.

Evidence shows that people have cultivated these plants in Mexico and Peru for a very long time. A major change in how we eat these beans happened in the late 19th century. In 1894, a man named Calvin Keeney worked in Le Roy, New York. He is often called the "father of the stringless bean." He successfully bred the first version of a bean that lacked the tough, fibrous string. This innovation led to the modern French beans that are common today.

Green beans provide specific nutritional value to the human diet.

They are composed of 90% water, 7% carbohydrates, and 2% protein. They contain very little fat. In a standard reference amount, they serve as a moderate source of vitamins. Specifically, they provide between 10% and 19% of the Daily Value for both vitamin C and vitamin K. While they provide energy, they do not contain other micronutrients in significant amounts. Because of this composition, they are a light and hydrating food.

In the kitchen, green beans are incredibly versatile and appear in many global cuisines.

They can be sold fresh, canned, or frozen. People prepare them by steaming, boiling, stir-frying, or baking. They are also a frequent ingredient in soups, stews, and casseroles. They can even be pickled in a way similar to cucumbers. In the northern United States, a famous dish is the green bean casserole. This specific recipe combines green beans with cream of mushroom soup and French-fried onions, especially during Thanksgiving.

The global scale of green bean production is massive.

In 2024, the total world production reached 26 million tonnes. China is the largest producer by a significant margin, accounting for 72% of the global total. India is the second largest producer in the world. This high production level supports the many different ways these legumes are used in food systems globally. From small home gardens to massive commercial farms, the green bean remains a vital part of human agriculture.