History
The green bean comes from the common bean (Phaseolus vulgaris), the green bean is native to South America. The variety that we find on our plates already existed in the Andes Cordillera in the region of present-day Peru and Mexico more than 7000 years before our era.
Christopher Columbus discovers it in Cuba and takes it to Europe. Success is not immediate. It is Catherine de Medici who will subsequently impose it on the Court. The bean is accused of causing difficult digestion.
The beans will be eaten in grains, dried or not. It was not until the end of the 18th century that the Italians were the first to start consuming the tender, yet immature pods of the bean as a fresh vegetable.
This is how the green bean was born. We will not stop diversifying and improving its varieties. It even became Napoleon's favorite vegetable, who ate it with oil.
The date of introduction of green beans in Martinique is unknown. It is not known whether the green bean was present in Martinique before the arrival of the settlers or whether it arrived at the same time as the Arawaks or the Caribbean.
Varieties
There are three main groups of green bean varieties: string beans (cf. photo opposite), mangetout beans and mangetout string beans.
Fillet beans are harvested at an early stage which results in extra fine beans. The pods are cylindrical in section, long, straight and are generally dark green, sometimes variegated with violet or purple.
Mangetout beans are non-parchment varieties that can be eaten in pods at the nearly developed seed stage. The pods, oval in section, and shorter are green or yellow (butter beans)
More recent varieties are the result of a cross between the two previous groups. They are often called snap fillets.
There are over 200 varieties within these three major groups.
In Martinique, we find the varieties Contender, Cora, Primel and Delinel which are dwarf varieties.
It is a crop that adapts well to tropical conditions. It is also possible to harvest it all year round in Martinique.
The green bean comes from a climbing plant and grows in the form of a pod.
Health benefits
The fibers of green beans provide a rapid effect of satiety and are quickly assimilated by our body. They are thus very effective against weight gain. Green beans are even recommended for diets because they are low in calories, high in water and low in fat.
It is very rich in iron and folate, two nutrients that are particularly important during the growth phase.
A study has shown that consuming green beans would reduce the risk of cancer of the esophagus, colon and stomach.
It prevents cardiovascular disease. It protects the liver tissue. It decreases the absorption of glucose in diabetics.
Rich in antioxidants, it helps reduce cholesterol.
Uses
Green beans are cooked in boiling water or steam. They are not consumable raw. They are eaten cooked with eggs, cheese or meat. They do the job very well in salads as well as in main courses. It is possible to eat it as a puree.
Green beans are very present in the Martinican diet. Locals consider it to be a health-promoting and anti-cancer food.
The green beans produced in Martinique are only consumed locally and are not exported.
In France, green beans are the most consumed vegetable. Moreover, France is the leading producer of green beans in Europe. For the anecdote, the Americans who consume little or moderately call it French beans.
