History
The green bean, whose scientific name is Phaseolus vulgaris, originates from South America. Green beans come from the common bean. The variety we find on our plates already existed in the Andes Mountains, in the region of present-day Peru and Mexico, more than 7,000 years before our era.
Christopher Columbus discovered it in Cuba and brought it back to Europe. Its success was not immediate. It was Catherine de’ Medici who later introduced it at the royal court. The bean was accused of causing difficult digestion.
Beans were consumed as seeds, dried or not. It was only at the end of the 18th century that the Italians, the first, began to eat the young, tender, still-immature pods of the bean as a fresh vegetable.
This is how the green bean was born. Its varieties continued to diversify and improve. It even became Napoleon’s favorite vegetable, which he ate with oil.
The date of introduction of the green bean in Martinique is unknown. It is unclear whether green beans were present in Martinique before the arrival of the colonizers or whether they arrived at the same time as the Arawaks or the Caribs.
Varieties
There are three main groups of green bean varieties: string beans, snap beans, and stringless snap beans.
String beans are harvested at an early stage, which allows for “extra-fine” beans. The pods are cylindrical, long, straight, and generally dark green, sometimes streaked with purple.
Snap beans are parchment-free varieties that can be eaten whole when the seed is almost fully developed. The pods, oval in shape and shorter, are green or yellow (known as “butter beans”).
More recent varieties come from crosses between the two previous groups. They are often called stringless snap beans.
There are more than 200 varieties within these three major groups.
In Martinique, the varieties Contender, Cora, Primel, and Delinel are grown; these are dwarf varieties.
This crop adapts well to tropical conditions. It is even possible to harvest it year-round in Martinique.
The green bean comes from a climbing plant and grows in the form of a pod.
Medicinal Properties
The fiber in green beans provides a rapid feeling of fullness and is quickly assimilated by the body. It is therefore very effective against weight gain. Green beans are even recommended in diets because they are low in calories, rich in water, and low in fat.
They are very rich in iron and folate, two nutrients particularly important during growth.
A study has shown that consuming green beans helps reduce the risk of esophageal, colon, and stomach cancer.
They help prevent cardiovascular diseases. They protect liver tissue. They reduce glucose absorption in people with diabetes.
Rich in antioxidants, they help lower cholesterol.
Uses
Green beans are cooked in boiling water or steamed. They cannot be eaten raw. They are eaten cooked with eggs, cheese, or meat. They work well both in salads and in main dishes. They can also be eaten as a purée.
Green beans are very common in the Martinican diet. The local population considers them a health-promoting and anti-cancer food.
Green beans produced in Martinique are consumed only locally and are not exported.
In France, green beans are the most consumed vegetable. In fact, France is the leading producer of green beans in Europe. As a fun fact, Americans, who consume them moderately, call them “French beans.”
