Beans, Snap

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
  • Identification: Fresh green beans and other varieties are in the same family as shell beans, except they are grown to be picked immature for their tender, edible pods.
  • Related Varieties: Green beans are the most common. Some green varieties, picked when very small and tender, are known as haricots verts (ah ree coh vehr, French for “green beans”). Other varieties include yellow or wax beans, purple beans, and flat, Italian-style green beans.
  • Evaluation: Look for firm and straight beans, with few shriveled ends; even color, without blemishes. Should be tender and crisp enough to break when bent to a 45-degree angle. Enclosed seeds should be small, not large and bulging.
  • Preparation: Wash. Cut or snap off ends. Remove any spots. Leave whole or cut into desired lengths.
  • Percentage Yield: 88%