From runner beans to green beans: everything about beans
Beans come in all kinds of different shapes and sizes. What is the difference in taste, and how are they best enjoyed? From green beans to runner beans, we have listed our favorite legumes for you:
Green beans
One of the best-known beans is undoubtedly the green bean. You can buy them in jars or tins, but they are unbelievably much tastier fresh. The name comes from asparagus beans, as beans used to be served just like asparagus; with melted butter and nutmeg. Boiling them? Then don’t add salt to the water, as it makes the bean’s skin somewhat tough. But it is much tastier to stir-fry, steam or—our favorite—roast green beans. With some olive oil and salt in the oven, they become wonderfully crispy.
Runner beans
The runner bean is the flat, long sibling of the green bean. They used to be cut into small pieces to make them easier to eat, because the beans were full of tough strings. Nowadays, most runner bean varieties are almost stringless. You can prepare runner beans in exactly the same way as green beans: boil, steam, stir-fry, sauté, you name it. A little boring? No way! Star chef Niven Kunz shows how to turn this green vegetable into a culinary masterpiece: runner bean carbonara.
Bacon beans
No, this is not the bean from which the Dutch expression meaning “to participate for nothing” originated. The bacon bean is a cross between a green bean and a runner bean: they are as long as runner beans but have the firmness and roundness of a green bean. The bean can also be green, yellow or purple, and its flavor is somewhat sweeter than that of the other beans. How do you eat them? The name says it all: they go well with bacon. But they can also shine with tandoori chicken or in a salad with tomatoes and walnuts. They are somewhat harder to find, though, but in August and September you may come across them in organic shops, farm shops or at markets.
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Haricots verts
Haricots verts have a less pronounced flavor than all the other beans and are considerably less crisp than green beans. A classic combination is boiled haricots verts wrapped in a slice of bacon or ham. Or finish the beans with some herbs and butter. They also work exceptionally well in a salad: with tomato and anchovies or Ottolenghi-style with almonds and loaded with herbs.
Yardlong beans
Yardlong beans look a little like stretched-out green beans. Thai and Surinamese yardlong beans are available in shops: Surinamese yardlong beans are slightly thinner and more expensive. Their flavor resembles that of green beans, but they are somewhat juicier. You boil them for the same amount of time as green beans. This vegetable is widely used in Surinamese cuisine with roti chicken, but it is also delicious with spicy chicken or curries. Another tasty option: turn them into a Chinese stir-fry with ground pork.
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Fava beans
It is a bit of a job if you really want fresh fava beans: the pods are not edible, so they need to be shelled. They are also available canned, jarred, frozen or dried, but honestly, they are never as delicious as they are fresh. How do we like eating them best? Marinated in coriander or combined with olives in a salad.
Runner beans
Have a vegetable garden? Then you should try this ‘forgotten’ bean: runner beans resemble runner beans because they grow to the same length, but they have a more pronounced flavor. Their outer surface is also slightly rougher. They are prepared exactly like runner beans. Runner bean seeds are mainly what is available for sale, so you will need to be patient before you can eat them. But once the time comes, try them with shallot butter or stir-fried with an impressive amount of garlic.
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