French Beans / Green Beans
Phaseolus vulgaris var. vulgaris · sperzieboon · French bean
French Beans / Green Beans: what every chef needs to know
Runner/French beans are young bean pods harvested before seed formation, in contrast to dried beans where the seeds ripen. They are the most consumed green beans in Europe. Runner beans contain low levels of lectins (phytohaemagglutinin, PHA) because they are harvested as immature pods; ripe raw beans contain much higher PHA concentrations that must be rendered safe by heat. Always blanching briefly (4–5 minutes) is standard hygiene practice. Haricots verts are the thin French variety (max 6–7mm diameter), finer in flavour. Runner beans are ethylene-sensitive: do not store next to ripening fruits (apples, pears, bananas) as ethylene accelerates yellowing and fibre development.
French Beans / Green Beans: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023.
French Beans / Green Beans: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
French Beans / Green Beans: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Ice bath immediately for colour retention and texture; no longer than 5 min to preserve bite
After blanching: saut\u00e9 in melted butter + garlic + lemon for restaurant quality
Retains more vitamins than boiling; colour stays green due to short cooking time
Crisp-tender texture without colour loss; excellent for mise-and-place
French Beans / Green Beans: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
French Beans / Green Beans: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Dutch outdoor growing June–September. Year-round as import (Morocco, Kenya, Egypt) and greenhouse crop.
French Beans / Green Beans: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about French Beans / Green Beans
Must I always blanch runner beans?
Yes. Runner beans contain small amounts of lectins (PHA) that are inactivated by blanching (4–5 min, 100°C/212°F + ice bath). Furthermore, blanching fixes the green colour by deactivating chlorophyllase and improves the texture.
What is the difference between runner beans and haricots verts?
Runner bean is the broader category (6–10mm diameter). Haricots verts are the thin French variety (max 6–7mm, finer texture, milder flavour). Bobby beans (USA) are thicker (10–12mm). All are Phaseolus vulgaris but selected differently for thickness.
How do I prevent runner beans turning yellow?
Store away from ethylene-producing fruits (apples, bananas, pears). Keep temperature at 0–4°C (32–39°F). Blanch and cool immediately for green colour: chlorophyll is fixed by stopping enzymatic damage at ice water temperature.
At what temperature should you store French Beans / Green Beans?
Store French Beans / Green Beans at 0-4°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare French Beans / Green Beans professionally?
The primary professional technique for French Beans / Green Beans is Blanching at 100°C for 4-5 minutes then ijsbad. Always verify core temperature with a calibrated probe thermometer.
Does French Beans / Green Beans contain allergens?
French Beans / Green Beans is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
