Beans - Pine/Pīni

There are many varieties of beans, most of which can be traced back to Central and South America.

Varieties of beans

A. Snake or Chinese beans

These may be called yard-long beans, asparagus beans or long podded cow peas. These green beans are similar to regular green beans but are very long (30-50 cm). Supply is limited. They are used traditionally in Asian and Indian cooking.

B. French or flat beans

Usually about 15 cm in length, they are a flat pod with slightly ridged sides. Most newer cultivars have very few, if any strings, so the complete pod is eaten, although the ends can be trimmed.

C. Butter beans

Similar in shape to regular green beans but they are very pale yellow/cream colour. The complete pod is eaten although the ends can be trimmed if desired.

D. Green beans (runner or dwarf beans)

They are usually 10-15 cm in length and 1 cm in diameter with rounded pods. The pods are quite tender so it is not necessary to remove any strings. The complete pod is eaten although the ends can be trimmed if desired.

Broad beans

The pod may be eaten if the beans are immature. When fully grown only the large and flat bean is eaten and the pod is discarded. The inside of the pod is soft and furry. To open the pod run a vegetable peeler quickly down the seam. Use gloves when podding to prevent staining of hands. Chefs often peel the beans.

What to look for

 Beans are best when they are young. Look for fresh and tender pods which make a good snapping sound when broken. Broad beans should be slightly plump with a gloss still on the skin, a good green colour and not too big.

Availability

Available: November to April
High season: December to February
New Zealand frozen: all year

Broad beans are available early in the season.

Store

Refrigerate in paper bags. Use promptly.

How to prepare

If desired, top and tail (cut the ends off), then slice or leave whole. Broad beans are always used podded except when very young.

Ways to eat

The taste of beans is best when they are cooked until tender but still slightly crisp. Serve as a side vegetable sprinkled with chopped nuts or fresh herbs. Cold, raw or blanched, beans can be used in salads or used as a crudite with a dipping sauce. Click here for recipes using green beans and here for broad bean recipes. Butter beans are often used canned.

Cooking methods

Boil, grill, microwave, steam, stir fry.

Nutrition

Green beans are a good source of dietary fibre, niacin and vitamin C, a source of folate, riboflavin, vitamin A, and vitamin B6 and contain a dietary significant amount of potassium.

Butter beans are a good source of dietary fibre, folate and vitamin C, a source of niacin and zinc, and contain a dietary significant amount of potassium.

Broad beans are an excellent source of dietary fibre, a good source of folate, niacin and vitamin C, a source of biotin, pantothenic acid, thiamin, iron, magnesium, phosphorus and zinc, and contain a dietary significant amount of potassium.

Nutrition table

Retailing

Beans are highly perishable and are sensitive to ethylene. Keep separate from ethylene producing fruits and vegetables whenever possible. Buy small quantities regularly. Display on refrigerated shelving. Sell beans in loosely packed plastic bags. Use QR code on labels.

Store at 7–10ºC with a relative humidity of 90-98%. Broad beans should be stored at 0–2ºC. Beans are ethylene sensitive so store separately from ethylene producing products.

Purchase beans with the New Zealand GAP logo.