Green Beans Types – Chart


Green beans are separated into two types — Pole beans vs bush beans. The varieties within these two types are listed below.

Bush varieties:

  • Burpee’s Tenderpod- stingless green pod, harvest at 50 days, has 5-inch-long green pods.
  • Contender, 50 days (green)
  • Rocdor, 53 days (yellow)
  • Cherokee Wax, 55 days (yellow)
  • Golden Wax/Improved Golden Wax/Pencil Pod Black Wax/Top Notch, 55 days (yellow, heirloom)
  • Red Swan, 55 days (red)
  • Blue Lake 274, harvest at 58 days, has green, 61/2-inch pods with white seeds.
  • Maxibel, 59 days (green fillet)
  • Improved Commodore/Bush Kentucky Wonder, 60 days (green), 1945 AAS winner
  • Roma II, harvest at 59 days, has green romano, flattened pods, 41/2 inches long.
  • Brittle Wax, harvest at 52 days, has rounded, yellow pods, 7 inches long. Royal Burgundy, harvest at 51 days, has 6-inch-long purple pods.
  • Dragon’s Tongue, 60 days (streaked)
  • Festiva, harvest at 56 days, is deep green and disease resistant.
  • Soliel, harvest at 60 days, is a high-yielding yellow.

Pole varieties:

  • Kentucky Wonder, harvest at 65 days, is a proved standard variety with heavy yields of 9-inch green pods.
  • Meraviglia di Venezia (Marvel of Venice), 54 days (yellow romano)
  • Fortex, 60 days (green fillet)
  • Kentucky Blue, 63 days (green), 1991 AAS winner
  • Old Homestead/Kentucky Wonder, 65 days (green, heirloom)
  • Rattlesnake, 73 days (streaked, heirloom)
  • Purple King, 75 days (purple)
  • Blue Lake, harvest at 60 days, has pods that are 6 inches long with white seeds.
  • Scarlet Runner Bean, harvest at 65 days, is often grown ornamentally for its scarlet flowers; pods are green and up to 12 inches long.

Snap beans require a short growing season — about 60 days of moderate temperatures from seed to first crop. They grow anywhere in the United States and are an encouraging vegetable for the inexperienced gardener. Snap beans require warm soil to germinate and should be planted on the average date of last frost.

You can plant bush beans every two weeks to extend the harvest, or you can start with bush beans and follow up with pole beans. Plant seeds an inch deep, directly in the garden. For bush beans, plant the seeds 2 inches apart in single rows or wide rows. Seeds of pole beans should be planted 4 to 6 inches apart in rows 30 to 36 inches apart. Or, plant them in inverted hills, five or six seeds to a hill, with 30 inches of space around each hill.

For pole bean varieties, set the trellis at the time of planting to avoid disturbing the roots. Keep the soil evenly moist until the beans have pushed through the ground. When seedlings are growing well, thin the plants to 4 to 6 inches apart. Thin plants by cutting excess seedlings with scissors to avoid disturbing the roots of neighboring seedlings.

Green, Wax, String, or Snap Beans: Green beans, wax beans, string beans, or snap beans are long and rounded. Most are green, but some are yellow or even purple. Heirloom varieties may still have a fibrous “string” running down their sides, but most varieties for sale today have had that inconvenience bred out of them. Steamed Green Beans are delicious with just a pat of butter and a sprinkle of salt. They are also delicious when turned into pickles.

French Green Beans: These delicate green beans are very thin. They are usually green, but yellow varieties are out there, too. Many people consider them the best of the green beans, and they are priced accordingly.

Purple string beans are simply purple version of classic green beans or wax beans. They loose their purple color when cooked, so consider them for raw recipes or lightly steam them and dip them into ice water to preserve as much of their color as possible.

Romano beans are flat and wide and flavorful. Smaller ones tend to be more tender. Large ones will have more developed bean seeds inside. They require a bit more cooking, but have more flavor. Try them as Braised Green Beans to bring out their nutty sweet essence.

Long Beans: Sometimes called yard-long beans, these beans are, in fact, a completely different family of plant from green beans. They are similar in flavor and look (except for their length) to green beans, however, and can be cooked in the same ways. Look for long beans between 12 and 18 inches long for the best flavor and tender texture.

Dry Beans:

Azuki (adzuki) – These small, dark red beans, native to the Orient, are thought to be useful in treating kidney ailments and other ills. They are loaded with nutrients and are a good source of calcium, phosphorus, potassium, iron and vitamin A.

Anasazi – Similar to pinto beans, these red and white speckled beans were originally grown by Native Americans. Try them tossed with noodles as a cold side salad or mixed with rice or quinoa as a complement to any meal.

Black turtle – These small, compact black beans are especially popular in Mexican and Southwestern cooking. Fresh cilantro, crushed garlic, and a little hot sauce are all you need to transform a pot of black beans into a distinctive side dish or quick lunch.

Black-eyed peas – Also known as cow peas, black-eyed peas are a southern staple. They are rich in potassium and phosphorus and loaded with fiber. Try them the traditional way, served with steamed greens and a splash of vinegar.

Garbanzo (chickpeas) – Garbanzo beans, or chickpeas are a staple food in the Middle East and are high in potassium, calcium, iron and vitamin A. These round, pale yellow legumes are traditionally used to make hummus – a thick mixture of chickpeas and tahini used as a dip or spread – and they are also great with grains.

Kidney Beans – These medium-sized red beans get their name from their distinctive shape. Kidney beans are a mainstay in Mexican meals, and they work equally well in soups and stews. Try mixing them with other cooked beans and tossing them in a light vinaigrette for a quick and easy, super nutritious salad.

Lentils – A member of the pea family, these small, disk-shaped seeds have been found in excavations dating from the Bronze Age. These little legumes are nutritional dynamos – they are high in calcium, magnesium, potassium, phosphorus, chlorine, sulfur and vitamin A – and are available in brown, red, and green varieties.

Lima Beans – Lima beans have a distinctive flavor and are loaded with potassium, phosphorus and vitamin A. They take a little longer to cook, but they are worth the wait. Serve them hot, tossed with fresh basil or rosemary and a little olive oil.

Mung Beans – These small, dark green beans are grown in India and the Orient. Sprouted, they are the mainstay of stir-fries and make a wonderful addition to salads. Try tossing a handful of sprouted mung beans in soups just before serving, or mix them with millet and a little ground cumin for a savory side dish.

Navy Beans – The hefty size and hearty texture of these flavorful white beans makes them the perfect bean for soups and stews. Or try mixing them with diced carrots and slivers of green pepper for a hot side dish or cold salad.

Split Peas – These flavorful members of the legume family come in both yellow and green varieties and make a wonderfully substantial soup that is easy to make and loaded with nearly any grain and are especially delicious with buckwheat or wild rice.

Pinto Beans – Along with black turtle and kidney beans, pinto beans are a favorite from the Southwest. They are rich in calcium, potassium, and phosphorus, and they make great soups.

Soybeans – The soybean has been a major source of food and oil in the Orient for thousand of years, but it was unknown in Europe and America until 1900. The soybean is the only legume that’s a complete protein by itself, and it is the most versatile bean around – you will find soybeans in a variety of forms, from dried or toasted soybeans to tofu, miso, tempeh and tamari.

In general, beans are warm-season annuals (although the roots of tropical species tend to be perennial) that grow erect (bush types) or as vines (pole or running types). Field beans are mostly the bush type and are used as stock feed. This has also become the principal use of the ancient large-seeded broad bean (called also the horse or Windsor bean), still widely grown in Europe but seldom as food for humans.

The common garden beans comprise several bush types and most of the pole types; the most often cultivated and most varied species, P. vulgata, is familiar as both types. P. vulgata is the French haricot and the Spanish frijole. String beans, snap beans, green and yellow wax beans, and some kidney beans are eaten as whole pods; several kidney beans, pinto beans, pea beans, and many other types are sold as mature dry seeds. The lima or butter beans (P. lunatus, including the former P. limensis), usually pole but sometimes bush types, have a long history; they have been found in prehistoric Peruvian graves. The sieva is a type of lima. The scarlet runner (P. multiflorus), grown in Europe for food, is mainly an ornamental vine in North America. The tepary (P. acutifolius latifolius), a small variety long grown by Indians in the SW United States, has been found better suited to hot, arid climates and is more prolific than the frijole.

Other beans are the hyacinth bean or lablab Dolichos lablab, grown in E Asia and the tropics for forage and food and cultivated in North America as an ornamental vine; the asparagus bean or yard-long bean Vigna sesquipedalis, grown in E Asia for food but often cultivated in the West as a curiosity; and the velvet bean Stizolobium, cultivated in the S United States as a forage and cover crop. The carob, the cowpea or black-eyed pea, and the chickpea or garbanzo are among the many other legumes sometimes considered beans. The sacred bean of India is the seed of the Indian lotus (of the water lily family).

Soya beans: These are rich source of proteins. They can be used in preparing delicious dishes. You can extract milk from these beans. Soya milk is healthy and tasty.

Kidney beans: These are most popular beans and widely used in North Indian cuisine. These beans are soaked over night and then cooked. These beans good for women who are going to reach their menpause state.

White beans: These are widely used in south-Indian cuisine. They are generally used with cauliflower, brinjal, reddish and tomato.

Black eye beans: They are rich in taste. These are generally prepared by soaking them in water overnight. Tomato and black eye bean combination is very tasty.

Other varieties are:

  • Pitto beans
  • Cranberry beans
  • Azuki bean
  • Lima bean
  • Black bean
  • Red bean

Caution: These beans must be cooked thoroughly to prevent toxins. That is why we need to soak them overnight and then cook on pressure for 5 to 6 whistles.

There are many different varieties of beans, Below is a list of all the different types of beans from around the world:-

1, Black-eyed peas, also known as; Field peas, cow peas, cream peas, Jerusalem peas, ton kin peas, crowed peas, and marble peas. These are small and shaped like kidneys with a black patch.

2.  Cranberry beans, these are oval with a nutty flavor.

3. Fava beans, which are long sometimes nearly 18 inches long, they are also known as broad beans, horse beans, and Windsor beans.

4. Lima beans, these were named after the capital of Peru.

5. Ford-hook Lima’s, also known as sieve beans, butter beans, civet beans, saawee beans and sugar beans.

6. Baby Lima’s.

7. Soya beans.

Most beans that people use today are canned or dried. They should be used regular as part of a healthy diet. They are high in dietry fibre and complex carbohydrates. Soya beans are the only beans that are a complete source of protein.

There are numerous types of beans, but very few were known before the discovery of the Americas. Broad (fava) beans, soy, mung, lentil and French haricot were the main beans known to the ‘Old World’, and they are still extremely important beans in much of the world.

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