Garden beans are a staple crop in gardens around the world, representing a diverse group of legumes that are harvested for their edible pods or seeds. They are a highly versatile food source, offering various textures and flavors depending on the stage at which they are picked. Understanding the different classifications of garden beans clarifies how they are grown and how they are ultimately used in the kitchen.
Defining the Garden Bean
The majority of beans cultivated in home gardens are part of the species Phaseolus vulgaris, commonly known as the common bean. This annual plant is a member of the Fabaceae family (legumes). All varieties of snap beans, as well as many common dry beans like kidney, navy, and pinto beans, fall under this single species.
The common bean is distinct from other popular garden legumes, which belong to different species entirely. For instance, lima beans are classified as Phaseolus lunatus, while fava beans (broad beans) belong to the genus Vicia. Garden beans are grown specifically for their fruit, which is a protective pod containing the seeds.
Categorization by Growth Habit
One primary way garden beans are categorized is by their physical growth pattern, which dictates their cultivation needs. This distinction separates them into two main types: bush beans and pole beans.
Bush beans exhibit a compact, self-supporting growth habit, typically reaching a height of only one to two feet. Bush varieties have a determinate growth pattern, meaning they flower and produce their entire crop within a relatively short period, often 50 to 60 days after planting. They do not require structural support, which makes them easier to manage for gardeners with limited space.
Pole beans, conversely, are vining plants with an indeterminate growth habit. They continue to grow and produce flowers and pods over a longer season until the first frost. These varieties can reach heights of five to six feet or more, necessitating a trellis, stake, or teepee for vertical support. Although they take slightly longer to begin producing, pole beans offer a sustained, extended harvest.
Categorization by Culinary Use
Beyond their growth habit, garden beans are classified by the stage of maturity at which they are harvested for consumption. This results in three major culinary groups: snap beans, shelling beans, and dry beans.
Snap beans, commonly referred to as green beans or string beans, are harvested while the pod is still young, tender, and immature. At this stage, the seeds inside are small, and the entire pod is eaten, often making a characteristic “snap” sound when broken.
Shelling beans are harvested later, when the seeds inside the pod have grown to full size but are still soft and moist, before they begin to dry. The pods are too tough to eat, so the beans must be removed, or “shelled,” before cooking. Varieties like cranberry or cannellini beans are sometimes harvested at this fresh shell stage, providing a fresh, starchy texture.
Dry beans are the final stage of the bean’s life cycle. The pods are left on the plant to fully mature, dry out, and turn brittle. The seeds inside become hard and are harvested for long-term storage, including common pantry staples like black beans, kidney beans, and pinto beans. Many varieties are versatile, allowing them to be used as snap beans when young, and then as shelling or dry beans if left to mature.
Essential Nutrient Content
Garden beans are recognized as a nutrient-dense food, providing beneficial compounds in both their fresh and dried forms. They are an excellent source of dietary fiber, with dry beans typically providing seven or more grams per half-cup serving. This high fiber content is paired with a significant amount of plant-based protein, making them a substantial food source.
Beans also supply several important vitamins and minerals. They are particularly rich in the B vitamin folate, which is essential for cell function and blood cell production. Green beans, specifically, offer a good source of Vitamin K, which is involved in blood clotting and bone health, as well as Vitamin A and Vitamin C. Furthermore, beans contribute important minerals such as iron, magnesium, and potassium to the diet.