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What types of beans are there? An introduction to common varieties

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Hyacinth bean: it is flat in shape, with a textured skin that is very fine and dense with slight undulations, and the pod flesh is relatively thick. Green bean: its pod is slender and rounded, with thick flesh and a tender green color, and a smooth surface. Oil bean: the pod is relatively plump, emerald green in color, sometimes with purple streaks, and the flesh is thick and tender.

I. Hyacinth bean

In northern markets, the hyacinth bean is a very common type of bean, named for its flat shape. The skin of the hyacinth bean is textured, very fine and dense, with slight undulations, and the pod flesh is relatively thick. When the beans inside are not yet plump, the texture is even better. It is suitable for braising, stewing, and simmering.

II. Green bean

The green bean's pod is slender and rounded, with thick flesh and a tender green color. Green beans are mainly eaten for their pods, so when the surface is smooth and the beans inside are not yet plump, that is the best time to eat them. They can be stir-fried, braised, or dry-fried.

III. Oil bean

The oil bean is relatively plump, fuller than ordinary beans, and the bulges made by the seeds can be seen on the surface of its pod. The oil bean is emerald green in color and sometimes has some purple streaks. The flesh of its pod is very thick and tender, so it is suitable for braising or stewing.

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