French green beans, also known as filets or string beans, are a thin and crunchy type of green bean with a subtle flavor. They can be found in specialty shops and farmers’ markets, and should be cooked carefully to avoid becoming mushy. They are best paired with complementary flavors like onions, garlic, and butter.
Green beans, also known as filets, are a type of long, thin green bean that originated in France. This type of bean can be difficult to find in conventional supermarkets outside France, but is sometimes sold in specialty shops and farmers’ markets. Similar to conventional green beans, these greens should be bright green in color, narrow in diameter, and crunchy in texture, with no brown spots, rust, or fungus. Preparing green beans works much like cooking other green beans, and you can use these green beans in salads, appetizer dishes, and sautées, just be careful not to overcook them.
Sometimes sold as French beans or French beans, string beans are slightly longer and thinner than conventional North American and UK varieties. Some seed catalogs refer to these beans as “fillet” types. When cooked properly, these beans are crunchy yet tender, with a subtle yet distinct flavor. You can substitute regular green beans in some recipes, but the result won’t taste the same.
You can find French beans in supermarkets that carry a wide variety of products, at farm stands, or from some farmers’ markets. This type of bean can cost slightly more than a regular mung bean. Conventional green beans cut on a slant may sometimes be called green beans, but they are not the same as green beans.
The ideal bean is 6 to 8 inches (15 to 20 cm) long and about 0.25 inches (0.5 cm) in diameter, as larger green beans are often woody and tough. The bean should be bright green all over, with no signs of mold, rust, or mildew. Avoid beans with soft spots or dark areas, as these are usually past their prime and produce an unpleasant taste and texture. If your beans are a little older than they should be, consider using them in a soup or stew, where their lower quality will be harder to notice.
Cooking green beans takes a little more care than preparing thicker varieties, but it’s essentially the same. These beans cook well when steamed, sautéed, or lightly boiled. They should never be cooked for long periods of time, as they easily become mushy and unpalatable. Combine these French green beans with onions, garlic and butter, or consider tomatoes, almonds or fresh greens for a salad. These aromas provide an interesting counterpoint to the taste of the beans and keep the dish from becoming boring.
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