These most popular fresh beans are sometimes still called "string beans" although the fibrous "string" that ran along the seam of the bean does not exist in modern varieties. Snap beans are actually immature kidney beans, and their pods can be flat, oval, or rounded. The most familiar types are green beans and yellow wax beans, which are identical in taste and texture. Click here for some great Green Bean recipes

Care & Handling

Availability - Green Giant® Fresh Green Beans are available year round.

Selection - Select green beans which have a bright green hue as well as those which are firm to the touch. Avoid those which are shriveled, discolored, damaged, or underdeveloped.

Storage - Refrigerate in the bag or in a resealable plastic bag and store in the crisper.

Preparation - Gently rinse beans only before use. Leave the beans whole for cooking or cut them crosswise or diagonally into 1" to 2" lengths.

Cooking - A relatively brief immersion in lots of rapidly boiling water will insure that snap beans retain their bright color while also tenderizing them. Snap beans can be precooked by blanching, then quickly reheated in a little stock at mealtime (a favorite restaurant method). Drop a few beans at a time (whole or cut-up) into a large pot of boiling water so that the water continues to boil; cook to the desired doneness. Drain and serve them while they are still al dente, or cook them until they are more tender, as you prefer. Drain the beans (cool them under cold water if you are going to serve them cold). Cooking time: 5 – 8 minutes.

When cooking in a microwave oven, place a pound of cut snap beans in a microwavable dish with 1/4 cup of water or broth; cover and cook until tender, stirring beans midway through cooking. Cooking time: 5 – 8 minutes.

Use a steamer basket over boiling water or cook the beans in a small amount of boiling water in a tightly covered pot. Cooking time: about 5 – 8 minutes.
Cut beans into 1" lengths and stir-fry with thin strips of beef or poultry, or in combination with vegetables such as broccoli, mushrooms, or water chestnuts. Cooking time: 2 – 5 minutes.

Freezing - To freeze beans, wash, and cut ends. Beans can be frozen directly, or blanched for 3 minutes then submerged in ice water before freezing.