Snap Beans Category

Look for this in the produce section of Hispanic markets.

You can eat these, pods and all, just like green beans.

These are meant to be cooked and eaten, pods and all. They're best if they're steamed or stir-fried just until they're tender but still crisp. Select bright green beans that snap when broken in half. Their peak season is in the summer.

This is a very thin variety of green bean that's crisp, tender, and expensive. Don't confuse this with the haricot bean, which is a dry bean.

These green or yellow beans are like ordinary green beans, but they're flatter. Select small, brightly colored beans that snap when you break them in half.

Thai cooks like to add these squat green beans to stir-fries. They have a strong, somewhat bitter flavor.

With most beans, you eat only the seeds, usually after they've been dried. But you can eat snap beans pod and all. Until a century ago, the pods had tough strings that cooks had to pull off before cooking (hence the name "string beans") but the snap beans you'll find in markets today are almost all stringless. To learn about different varieties of snap beans, click here.

These are similar to green beans except for the color, which can be yellow or purple. Don't confuse these with lima beans, which are sometimes called wax beans.

This pods have deep ridges, and attached leaves that open up like wings. Young ones are best. Don't confuse this with the yard-long bean, which is also sometimes called an asparagus bean.

These beans usually aren't a yard long--half a yard is more typical. Asians like to cut them into smaller pieces and add them to their stir-fried dishes. You can also boil or steam them like green beans, though they're not as sweet and juicy. They don't store well, so use them within a few days of purchase.