Common beans, when green and immature are either called String Beans or French Beans when they don’t have a string.
When reaching maturity they gave way to all kinds of beans.
They were first discovered in Central and South America in the 16th Century and were later introduced in Europe, then China. The French first planted the beans in Japan in rhe second half of the 19th Century.
90% of the crop is harvested three times a year in Hokkaido Island in Japan.
Ther are two main varieties in this country:
“Dojyo-Ingen”, also called “Kentucky Wonder”. Slightly soft variety.
“Saaber-Ingen”, thinner and rounder than above without strings.
The Japanese usually boil them lightly or just just cut them in trunks about 5 cm long and add them to all kinds of dishes from clear soups to sauteed food.
-Main beneficial elements: Protein, Carotene, Vitamin B group, Vitamin C, Calcium, vegetal fibers.
-Eaten with other food high in protein, teir Vitamin C are easily ingested by human bodies.
Cooked with oil, their carotene will be easily assimilated by human bodies.
-Just after boiling drain them and let cool inside a sieve. They will be tastier for it.
-If you have plenty, first boil them before storing them in the refrigerator.
-Peel strings away before cooking.
-Choose firm and straight specimens.