October 26, 2009
Food and Drink on the Telegraph.co.uk Diana Henry's life in food The award-winning food writer Diana Henry shares some memories, along with favorite recipes from her earliest ...
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Green beans (American English), French beans or runner beans (British English) are the unripe fruit of any kind of bean, including the yardlong bean, the hyacinth bean, the winged bean, and especially the common bean (''Phaseolus vulgaris''), whose pods are also usually called string beans in the northeastern United States, but can also go by snap beans. In Vietnam, it is đậu cô ve or đậu tây (literally: Western bean). Green bean varieties have been bred especially for the fleshiness, flavor, or sweetness of their pods. ''Haricots verts'', French for "green beans," may refer to a longer, thinner type of green beans than the typical, American green beans. The first "stringless" bean was bred in 1894 by Calvin Keeney, called the "father of the stringless bean." Keeney worked in Le Roy, New York.''Taylor's guide to heirloom vegetables.'' Boston : Houghton Mifflin, 1996. ISBN 0395708184
Green beans are a green vegetable that can be prepared by themselves or in combination with other foods to make a tasty stir fry, delicious casserole or cold summer salad.
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