Ultimate Guide to Snap Beans
The world of beans can be confusing. Are green beans related to dried beans? And what about purple beans? And wax beans? In this post, I explain the ins and outs of all things snap beans!
Snap Beans vs Shell Beans vs Dry Beans
The main differences between snap beans, shell beans and dry beans are the amount of time the beans stay on the plant and the thickness and texture of the pods.
Snap beans (aka string beans or green beans) have tender pods and are picked as soon as they ripen. People usually refer to them as "snap beans" because they make a snapping noise when you break them in half. However, others call them "string beans" because early varieties had a tough string going down their center. Today, farmers and food scientists have mostly bred out this string, but the name has stuck around. You can eat them pod and all, lightly sauteed, steamed or stir-fried.
Farmers also pick shell beans when the beans are young, but shell beans have much tougher pods than snap beans. To eat shell beans, remove and discard the pods, then saute, steam or stir-fry the beans. You cannot use shell beans and snap beans interchangeably because shell beans always must be shelled, while snap beans remain in their pods.
Dried beans can have tough or tender shells, but are always left on the plant for 4-6 weeks after ripening. Leaving them on the vine gives their skin and beans time to dry out, making them perfect for slow cooking and boiling. Like shell beans, you always have to shell them before eating.
Some bean plant varieties can be used for both snap beans and dry beans or both shell beans and dry beans. In these plants, the length of time growers leave the beans on the vine is the only difference between the two types. Other plants are better suited for one kind of bean, depending on their texture and thickness. Below, I dive into snap beans, explaining the pros and cons of six different varieties.
Types of Snap Beans
Green Beans
Green beans are the most common variety of snap beans. They're deep green, tender, and perfect for stir-frying and sauteing. Some heirloom varieties still have a fibrous string running down the center that you'll want to pull out before eating.
Purple Snap Beans
Purple snap beans are the same as green snap beans or string beans, except they're purple. Just slice off the stems and steam, sautee or bake to your liking! The only potential downside of purple snap beans is that they turn green when cooked.
Wax Beans
Wax beans are very similar to green and purple snap beans, but they are pale yellow. Their color stays vibrant when cooked, making them better suited for more prolonged cooking than green or purple snap beans.
French Green Beans
French green beans (aka Haricots Vert) look like typical green beans but are more delicate. This difference in toughness means that you usually don't need to trim the ends off - you can just wash them and cook. These beans are perfect after a short steam or sautee but don't hold up well to longer bakes.
Flat Beans
Flat beans are flatter (duh) than other beans, which makes them fleshier and sturdier. Even though their pods are larger than many snap beans, they are tender enough to be eaten whole. They're great steamed, stir-fried or sauteed.