14 Types Of Green Beans You Should Get Familiar With

When many of us think of green beans, the famous Thanksgiving green bean casserole comes to mind. While this is a delicious use for the green bean, it by no means represents the variety and history of this vegetable. Originating in the Andes mountains of South America, green beans didn't become a part of the diets of the rest of the world until Christopher Columbus brought them back to Europe after his second excursion to the New World in 1493. From there, new variations were cultivated and spread across the globe.

There are now over 500 varieties of green beans in existence, with names including string beans, snap beans, French beans, and haricots verts. Green beans can get divided into two basic types: bush beans and pole beans. As the name suggests, bush beans grow on short stubby bushes approximately 2 feet tall. Pole beans are more like a vine, growing up a trellis or other structure. These beans can reach heights ranging from 6 feet to 12 feet.

While green beans are nutritional powerhouses, containing fiber, protein, vitamins, and minerals, they are also incredibly versatile and delicious when cooked properly. Sautéed, stir-fried, steamed, blanched, or roasted, no matter how you opt to cook them, you'll want to keep an eye out for the various types of green beans you might find at farmer's markets or specialty grocery stores that each have slightly different flavor profiles and textures, providing you with almost endless possibilities for a nutritious and delicious vegetable to eat.

Also known as an Asparagus bean, Snake bean, Yardlong bean, and Long-Podded cowpea, the long bean often gets compared to and included in discussions about green beans, even though they belong to a different genus. More closely related to the cowpea, the long bean is similar to pole beans in that they tend to grow on vines. Unlike most green beans, the long bean is native to southern Asia. It is distinctly suited to hot climates and drought resistant, making it ideal for the unique topography of the countries in that region.

When harvested at their peak ripeness, these beans can reach 12 to 18 inches long, hence their name. They are delicate, sweet, juicy, and have a lime green hue. If allowed to grow to full maturity, they can get dense and chewy, although their seed pods can be harvested and cooked similarly to black-eyed peas. They are high in protein, making them an ideal food source for vegetarians, vegans, or populations that may not have access to a steady supply of meat protein.

These beans are less suited to applications where they get steamed, boiled, or otherwise cooked for too long a period in liquid as they can become soggy. They are ideally suited for quick stir-fries, pickling, grilling, and raw in salads. They are also delectable in curries and noodle dishes. Long beans tend to go bad faster than traditional green beans, getting mealy and floppy within three days in the refrigerator.

The Kentucky Wonder is an heirloom green bean dating back to the mid-1800s. It is a stringless pole bean known for being highly rust-resistant, fruitful, and adaptable. Once the final frost of the season has passed, these plants will reach maturity within 70 days, after which they can continue to get harvested over and over again. Because they grow tall, not broad, they don't take up a lot of space in your garden. They are also highly tolerant of various climates, making them suitable for several growing zones.

The beans themselves get celebrated for their distinctly large size. They can easily top 8 or 9 inches in length with a uniform width and a hunter-green color, making them a beautiful bean to use in virtually any recipe, from casseroles and stews to soups and salads. They are firm and have brown seed pods which can get shelled and eaten like a pinto bean. They also make great pickling beans or beans for battering and frying. Perhaps our favorite recipe to prepare with this bean is a classic green bean almondine. The nutty almonds are a great contrast to the bright flavor of this particular variety of green beans.

Rattlesnake beans are pole beans grown in North America for around 10,000 years by indigenous tribes. The Hopi tribe attributes the prolific nature of this bean to the fertility god Kokopelli, while the Cherokee Nation continues to include its seeds within its Seed Bank. Sometimes known as a "preacher bean," for inspiring religious leaders to devote sermons to it on gratitude and the value of hard work, the name of this bean has several theories. Some believe that its variegated pod looks like a rattlesnake. Others think the dehydrated seeds within the pod make a rattling sound similar to a rattlesnake. Still, others suggest the vines of this bean look like snakes climbing up their trellis as they grow to an astounding 10 feet tall.

The fresh pods average 6 to 7 inches and have purple and brown spots dotting their undulating body. The interior seeds are soft and white, becoming harder and brown as the beans mature. The fresh bean pods are sweeter and slightly more fruit-forward than other green beans. They also develop a caramelized nutty flavor when cooked. They take longer to cook than most varieties of green beans due to their slightly thick skin. They also lose their spots once cooked. The shelled dried seed pods have a rich texture and nuttiness like a pinto bean. These can get cooked like other dried beans in chili, soup, or stew. They also shine with corn in succotash or with olives for a play on a tapenade.

Royal Burgundy green beans are an heirloom variety of stringless bush bean that has a plant that typically grows to about 20 inches in height. This particular bean is well-suited to planting in containers, making it edible and ornamental thanks to its lovely violet color. The beans mature in about 55 days, after which they can continue getting harvested until the end of the season. They are exceptionally hardy and pest resistant, making them suitable for a myriad of growing regions.

The beans themselves are 5 to 6 inches long with a texture and flavor similar to a Blue Lake green bean. Their seeds are tan colored and slightly mealy, meaning that while this variety of bean can get eaten raw or cooked, it tends to be best in raw format or lightly cooked to avoid getting slimy. Not overcooking them or serving them raw, such as pickled, also prevents the beans from losing their vibrant aubergine hue.

Like other purple vegetables, purple green beans are loaded with water-soluble pigments called anthocyanins. Anthocyanins can be acylated or non-acylated. Those that are acylated tend to be less susceptible to heat, maintaining their color, which is why purple potatoes often stay purple when cooked. Non-acylated anthocyanins are highly susceptible to heat, resulting in leaching, which ends up leaving purple vegetables green after being cooked. Blanching, stir-frying, or grilling can help minimize the loss of those purple-producing anthocyanins. Doing so will also retain the anti-inflammatory health benefits of consuming anthocyanins.

The Tendergreen, or Tendergreen Improved, is advertised as one of the simplest-to-grow green bean varieties for beginning gardeners or perhaps gardeners with black thumbs like us. They are resilient, can grow in diverse climates, are disease resistant, and naturally fight off pests. They also do not require a lot of water or attention. This bush bean type is ready for harvest within 55-60 days and tends to be an abundant producer. As advertised, their bean pods, which are approximately 5 to 6 inches long at harvest, are — tender and slender. They are sweet, nutty, and not overly vegetable-forward, making them suitable for those who tend to be less fond of vegetables.

As with other green beans, these beans are ideal both raw and cooked, although their uniquely succulent texture makes them delightful to munch on with dips without any preparation. They can create a stellar green bean casserole, are splendid in Asian stir-fries, and are ideal for sautéeing. Just be careful not to overcook them, as they won't retain that al dente texture that makes them so appealing. These are perfect green beans to toss into your air fryer to convert into a version of a green bean chip your kids will gobble up as an after-school snack.

For those who don't have much gardening space or live in an apartment with a small porch or balcony, the Porch Pick bean is the variety designed for you. This small bush bean plant is ideal for planting in a pot to brighten your porch and provide a bumper crop of edible green beans. This bean variety tends to be a bit precious, requiring direct sunlight, consistent watering equivalent to one inch of rainfall weekly, must be harvested regularly to prevent the beans from overwhelming the plant, and can be somewhat susceptible to diseases and pests.

The bean pods, which are usually ready for harvest in 55 days, average about 5 inches long, are crunchy and have a light grassy color. They can get used in any capacity as other green bean varieties but will shine in salads and side dishes when blanched. Depending upon the size of your kitchen and how many people you are feeding, you may find the yield of this plant slightly higher than what a single person or couple can consume. Pickled green beans make a fabulous homemade gift for friends and family.