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Order: Fabales;
Family: Fabaceae.

Green beans are pods of several genera of the family Fabaceae (Phaseolus, Lablab, Vigna). The length and color of the pods vary depending on the species and variety. They are often sold frozen or canned. Cooking methods: stewing, boiling, frying. The main producers are China (more than 70% of world production), Indonesia, Turkey, and India. Kenya leads in export volumes. In the EU, France and the Benelux countries lead; green beans are included in many Belgian dishes.

In cooking, green beans are boiled (in salted water, steamed), stewed (with tomatoes, onions, garlic, carrots, peppers, meat, chicken, fish, mushrooms), fried (in a pan, deep-fried, in batter), baked (in the oven, grilled), and added to soups, salads, stews, omelets, casseroles, side dishes, and sauces. They are canned, frozen, pickled, salted, and fermented. Green beans pair well with garlic, onion, tomatoes, peppers, eggplants, zucchini, potatoes, carrots, eggs, sour cream, butter, herbs (dill, parsley, cilantro, basil), soy sauce, balsamic vinegar, and olive oil.

Green beans are rich in fiber, protein, vitamins (C, A, E, K, B vitamins), folic acid, carotenoids, flavonoids, minerals (potassium, magnesium, phosphorus, calcium, sodium, iron, zinc, copper, manganese, selenium), and silicon. In folk medicine, green beans are used as a diuretic, choleretic, laxative, anti-inflammatory, and hypoglycemic agent for diabetes, gastritis (with low acidity), colitis, atherosclerosis, hypertension, rheumatism, gout, and obesity. Raw green beans contain toxins (phasein, phaseolunatin), so they must be heat-treated before consumption.