Definition of string bean

The term "string bean" is used to describe a type of long, slender green bean that is typically eaten fresh. The name "string bean" comes from the fact that, before the introduction of modern farming techniques, these beans would sometimes have a fibrous, string-like material running along the seam where the two halves of the pod joined. This string could be difficult to remove and was often eaten along with the bean, giving the vegetable its name. Today, these strings have largely been bred out of the beans through selective breeding and advancements in farming methods, making them much easier to eat and prepare. Despite this, the name "string bean" still persists as a way to refer to this popular green vegetable. The scientific name for this type of bean is Phaseolus vulgaris, and they are typically harvested when they are young and tender, as this is when they are at their most flavorful and nutritious. String beans are a great source of fiber, protein, and several important vitamins and minerals, including vitamin C, vitamin K, and potassium. They can be prepared and cooked in a variety of ways, from simple stir-frying to more elaborate dishes like ratatouille or stir-fried with garlic and ginger. Whether enjoyed fresh, steamed, sautéed, or added to soups and stews, string beans are a delicious and nutritious addition to any meal.