[Phaseolus vulgaris]
This is the common green bean here in Southern California, available in every market with a produce section. "Green Beans" aren't always green, as you can see from the photo specimens, but green is by far the predominant color. The dark purple ones are fine raw in salads but if you are going to cook them don't pay extra for the color - they come out green. The Yellow Wax Beans do remain yellow, but have a weaker flavor than the green varieties. These beans are native to the Americas, and unknown in the rest of the world until about 1500 CE.
Haricot Verts [lit. "Green Beans"] are an effete
variety favored in French cuisine, more slender and more tender than the
barbaric (but admittedly more robust) American varieties.
This form was once fairly common here in Southern California, but I haven't
seen them for years now. Perhaps they are more difficult to grow or harvest
than the round variety, but, if memory serves me, they tasted pretty much the
same. This photo is from 2004 CE.
More on Beans, Peas & Lentils.
[Phaseolus vulgaris]
These beans are quite common in the produce markets here in Southern
California and highly favored by some people. They are the same species as
the round Green Beans, and also from the Americas, but a variety that first
became popular in Italy. California has a strong Italian influence, so these
beans became a popular crop here. They are usually 4 to 6 inches long, and
occasionally can be found in yellow and purple versions. The photo specimens
were above average in size, the largest being 11-1/2 inches long, 1 inch wide
and weighing just over 1 ounce. Despite the size they were still quite tender.
Be careful not to overcook these beans as they can become mushy.
[Phaseolus vulgaris]
This is a variegated bean, similar to the Romano Bean. It often appears at
the opening of a new or remodeled supermarket, to show what wonderfully
diverse produce they will be providing. Then they disappear, never to be seen
again. I have not seen these beans in the produce markets here in Southern
California.
Green Beans are low in fat, have a good fiber content, and plenty of antioxidants, including vitamin C, flavonols, quercetin, and kaemferol. Also plenty of A vitamins and vitamin K. Minerals they provide are manganese, calcium, magnesium, phosphorus, potassium and zinc.
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