Green beans are grown for their pods and cover many varieties, including thick runner beans and the more slender French/snap beans (now sometimes called Kenya beans). Other varieties are the yellow wax bean, popular in the US, the Indian drumstick bean and garter beans. To be at their best, beans should break with a crisp snap and the insides should be fresh and juicy. Green beans can be boiled, steamed, stir-fried or sautéed. They can be eaten cold in salads or added to savoury dishes and quiches. Runner beans are available from midsummer to autumn; French/snap beans are available all year round but are at their best in early summer and midsummer.