French Beans
Estimated Inventory, 10 lbs : 7.55
This item was last sold on : 12/20/24
Description/Taste
French beans are small, slender, and straight to slightly curved pods, averaging 7 to 10 centimeters in length, and have a cylindrical shape with tapered, pointed ends. The pods are semi-smooth and fleshy with a crisp, firm, and tender consistency. Depending on the variety, the pods can also be found in dark green, purple, and cream-colored hues. Underneath the surface, each pod contains several tiny seeds that are tightly encased in the center, extending the length of the pod. The seeds are vibrant green and are semi-starchy and soft in texture. French beans have a faint grassy aroma and are sweet, vegetal, and subtly earthy with fresh green nuances.
Seasons/Availability
French beans are generally available in the late spring through fall. In milder climates, the beans can be grown year-round.
Current Facts
French beans, botanically classified as Phaseolus vulgaris, are a tender, flavorful type of bean belonging to the Fabaceae family. Many different bean cultivars are generally categorized under French beans, and varieties can be of the pole or bush types, found in varying colors. French beans are also known as Filet beans, French Green Beans, Fine Beans, Haricots Verts Filets Extra-Fins, and Haricots Verts, and are specifically bred for their pods rather than their seeds. The beans are typically hand-harvested from plants and are picked early to ensure a tender texture and a rich flavor. Chefs utilize French beans primarily in their fresh state, and the beans are rarely grown for processing and canning. When lightly cooked, French beans provide earthy, sweet, and vegetal flavors, and they are a popular supporting side to rich, savory main dishes.
Nutritional Value
French beans are a good source of vitamin C to strengthen the immune system, vitamin K to assist in faster wound healing, fiber to regulate the digestive tract, and copper to build connective tissue. The beans are also a source of vitamin A to maintain healthy organ functioning, calcium to protect bones and teeth, potassium to balance fluid levels, and other amounts of iron, magnesium, phosphorus, and vitamins B1 and B2.
Applications
French beans have a grassy, vegetal flavor well suited for lightly cooked preparations. The beans cook quickly due to their slender nature and can be sauteed, blanched, boiled, roasted, or stir-fried. French beans can be prepared whole, sliced, or chopped and are popularly tossed into stews, soups, and curries. The beans can also be mixed into casseroles, vegetable side dishes, fresh salads, or served as an accompaniment to roasted meats. In India, French beans are a staple ingredient in everyday cooking and are frequently utilized in vegetable makhanwala, a comforting curry dish made with cooked vegetables in a butter and cream-based sauce. The beans are also incorporated into French bean foogath, a dish comprised of lentils and beans, served with dal or rice, and French bean sabzi, finely chopped beans coated in spices or a rich gravy. Beyond cooked preparations, French beans can be pickled for extended use as a tangy, fermented condiment or snack. French beans pair well with herbs such as basil, thyme, parsley, and tarragon, aromatics including shallots, garlic, chives, and onions, carrots, bell peppers, mushrooms, tomatoes, potatoes, walnuts, almonds, cheeses such as feta and parmesan, and meats including lamb, pork, and poultry. Whole, unwashed French beans have a short shelf life and should be consumed immediately for the best quality and flavor. The beans can also be kept in a sealed container in the coldest part of the refrigerator for up to four days.
Ethnic/Cultural Info
French beans are known as Haricots Verts in France, simply translating to mean “green bean.” The slender beans have historically been utilized throughout French cooking as the beans are grown locally and harvested to add a fresh burst of green and vegetal flavors to dishes. French chefs favor Haricots Verts as a savory side dish, but the beans have also gained a reputation for being one of the heavily disputed ingredients in the Niçoise Salad. The simple, fresh dish was first created in the coastal town of Nice in France in the 19th century and was often regarded as a food for poor people, comprised of tomatoes, anchovies, and olive oil. Over time, the salad became a favorite summer dish in Nice, and chefs began making variations, adding fresh or lightly cooked vegetables for flavor and texture. Niçoise Salads gained international recognition in the early 20th century, spreading throughout Europe and to the United States, and with increasing fame came a broader debate among traditionalist chefs about the ingredients that should be used in the salad. Potatoes and French beans are the two most heavily debated ingredients, and chefs like Julia Child supported the use of French beans. In the modern-day, Niçoise salads can also be comprised of hard-boiled eggs, tuna, lettuce, olives, and other fresh vegetables.
Geography/History
French beans are descendants of beans native to Central and South America, where they have been cultivated as a food source for thousands of years. The beans remained localized to indigenous American populations until the arrival of Spanish and Portuguese explorers in the 16th century. French beans were brought back to Europe and Africa through the conquistadors, and over time, the beans became a widely planted crop, especially in France. French beans were named Haricot Verts in the late 19th century, and the first string-less bean was developed in New York State by Calvin Keeney in 1894, also leading to stringless French bean varieties. Today French beans are cultivated worldwide and are a common vegetable found through local markets, distributors, grocers, and supermarkets.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| US Grant Hotel Grill | San Diego CA | 619-232-3121 |
| Half Door Brewing | San Diego CA | 619-655-7459 |
| KI's | Encinitas CA | 760-586-8289 |
| The Cottage Encinitas | Encinitas CA | 858-454-8409 |
| Isola La Jolla | La Jolla CA | 858-412-5566 |
| Omni Hotels | San Diego CA | 619-231-6664 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| Lumi | San Diego CA | 619-955-5750 |
| Michele Coulon Dessertier | San Diego CA | 858-456-5098 |
| Lafayette Hotel - Lou Lou's | San Diego CA | 619-296-2101 |
| Jalisco Cantina | Carlsbad CA | 619-204-5945 |
| Justin Weiss | Bonsall CA | 760-724-9875 |
| Barra Oliba | San Diego CA | 610-310-5110 |
| Ballast Point Rest. - Miramar | San Diego CA | 858-790-6900 |
| Inn at Rancho Santa Fe (Banquet) | Rancho Santa Fe CA | 858-381-8289 |
| Dot Café | San Diego CA | 914-263-1424 |
| Hotel Republic San Diego | San Diego CA | 951-756-9357 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Juniper & Ivy | San Diego CA | 858-481-3666 |
| Barleymash | San Diego CA |
| Crown Point Catering | San Diego CA | 619-223-1211 |
| Nolita Hall | San Diego CA | 619-618-8820 |
| UCSD La Jolla (Pritikin Intensive) | San Diego CA | 858-657-6473 |
| Del Mar Country Club | Rancho Santa Fe CA | 858-759-5995 |
| Little Lion | San Diego CA | 619-519-4079 |
| The Plot Restaurant (Costa Mesa) | Costa Mesa CA | 714-852-3181 |
| Park Hyatt Aviara | Carlsbad CA | 760-448-1234 |
| Rancho Santa Fe Golf Club | Rancho Santa Fe CA | 858-756-1582 |
| Oliver & Rose | San Diego CA | 619-300-3395 |
| Trattoria I Trulli | Encinitas CA | 760-277-9826 |
| Urban Kitchen Catering | San Diego CA | 619-276-8803 |
| Continental Catering Inc | La Mesa CA | 907-738-9264 |
| Huntress | San Diego CA | 619-955-5750 |
| Mille Fleurs | Rancho Santa Fe CA | 858-756-3085 |
| C 2 C | San Diego CA | 619-972-9345 |
| Alila Marea Beach Resort | Encinitas CA | 805-539-9719 |
| Sheraton Carlsbad (20/20) | Carlsbad CA | 760-827-2400 |
| Tom Hams Light House | San Diego CA | 619-291-9110 |
| The Local-Pacific Beach | San Diego CA | 858-263-7475 |
| The Seabird Resort | Oceanside CA | 951-704-9703 |
| Comedor Nishi | La Jolla CA | 619-549-9919 |
| Grossmont-Cuyamaca Community College District | El Cajon CA | 619-644-7585 |
| Harvest Kitchen | Vista CA | 619-709-0938 |
| Humphrey's | San Diego CA | 619-224-3577 |
| 333 Pacific | Oceanside CA | 760-433-3333 |
| InterContinental Vistal Kitchen | San Diego CA | 619-501-9400 |
| Hyatt Islandia | San Diego CA | 619-224-1234 |
| Kona Kai Resort and Marina | San Diego CA | 619-221-8000 |
| Kitchens For Good | San Diego CA | 619-450-4040 |
| Paradise Point Resort BQT Kitchen | San Diego CA | 858-490-6363 |
| The Farm Golf Club | Rancho Santa Fe CA | 858-756-5585 |
| Vista Valley | Vista CA | 760-758-2800 |
| University Club | San Diego CA | 619-234-5200 |
| The Cottage Del Mar | Del Mar CA | 858-775-1197 |
| Residence Inn Downtown Gaslamp | San Diego CA | 619-487-1200 |
| Elks Lodge 2698 -Donation | Lakeside CA | 619-390-4949 |
| Cal A Vie | Vista CA | 760-945-2055 |
| Bleu Boheme | San Diego CA | 619-255-4167 |
| Pamplemousse Grill | Solana Beach CA | 858-792-9090 |
| Inn at Rancho Santa Fe | Rancho Santa Fe CA | 858-381-8289 |
| DoubleTree By Hilton San Diego | San Diego CA | 619-881-6900 |
| Paradisaea Restaurant | La Jolla CA | 732-915-6669 |
| Savory Moment (1) | Carlsbad CA | 619-633-8863 |
| Vagabond Sportfishing Inc. | San Diego CA | 619-993-9575 |
| La Valle Coastal Club | Rancho Santa Fe CA | 858-759-5473 |
| The Field Irish Pub & Restaurant | San Diego CA | 619-232-9840 |
| Deeply Nourished | La Jolla CA | 808-489-7366 |
| Cape Rey Carlsbad, a Hilton Resort | Carlsbad CA | 760-602-0800 |
| Tartine | Coronado CA | 619-435-4323 |
| Milton's Delicatessen, Grill & Bakery | Del Mar CA | 858-792-2225 |
| Bishop School | San Diego CA | 858-459-4021 |
| Bar Ella | San Diego CA | 858-808-2286 |
| Dolce Pane & Vino | Del Mar CA | 858-832-1518 |
Recipe Ideas
Recipes that include French Beans. One
is easiest, three is harder.
