Green beans are unripe pods of up to 130 different types of beans. They have an elongated slender shape with a distinct longitudinal joint, pointed at the ends. They come in different sizes – from small thin haricots verts, which are about 8 cm long, thin and have a very delicate and pleasant taste, to species up to 20 cm long (for example, the classic American green beans, which are more robust, with a rawer taste). The color can be greenish-white, light green to darker green. They have a vegetable-sweet taste that is slightly reminiscent of peas, but is more earthy, about like some types of rutabaga.
They stay in the cold for quite a long time, they can also be pickled in sweet and sour brine or frozen, but their taste stands out best in a fresh state. Fresh beans have a uniform color without brown spots and wrinkled, browned ends.
They are flexible and fragile, and break easily when bent.

Green beans can be eaten as part of a side dish, they can be boiled, stewed, fried in butter or olive oil, they are excellent on bacon – this combination is very often added to steaks. They are also used in soups, vegetable mixtures and sauces. Large types are cut into pieces and briefly boiled or stewed before preparation, from some it is necessary to remove the already relatively thick and stiff fiber that runs along the entire length of the central joint. Always consume green beans only cooked, unless they are very specific types.

Green beans contain a large amount of vitamin C, minerals and fiber. They are grown almost worldwide, the largest producers are China, Indonesia, Turkey and India. They are very popular in the USA, especially in the preparation of traditional dishes on the occasion of Thanksgiving.