Types of beans

Article Catalog

1. Lentils

2. French beans

3. Beans

---

Lentils: They have a flat shape, textured skin, very fine texture, and slight undulations, and the flesh of the pods is relatively thick. French beans: Its pods are long, thin, round, thick flesh, light green in color, and smooth in surface. Oil beans: The pods are relatively plump, emerald green in color, with purple lines, and the flesh is thick.

1. Lentils

1. Lentils

Lentils are a very common bean in the northern market. They got their name because of their flat shape. The skin of lentils is textured and very fine. Slightly undulating, the flesh of the pods is relatively thick, and the taste will be better when the beans are not full. They are suitable for stewing, stewing, roasting, etc.

2. Green beans

Four Seasons The bean pods are elongated, round, thick fleshed and light green in color. Green beans are mainly edible pods, so the best time to eat them is when their surface is smooth and the beans are not full. They can be used for frying, stewing, dry stir-frying, etc.

3. Oil beans

Oil The green beans are fatter and plumper than ordinary beans. You can see the protrusions caused by the seeds from the surface of the pods. The color of the oil beans is emerald green, sometimes with some purple lines, and the flesh of the pods is very plump. , so it is suitable for stewing or stewing.

2. French beans

3. Beans

- END -