The bean comes from a plant called Phaseolus Vulgaris. Among the numerous varieties of beans that exist, two groups of beans should be highlighted: the one with a wide and flattened pod, and the one with a narrow, slightly flattened or cylindrical pod. In general, the bean is an elongated, green vegetable. It offers many culinary combinations, it is eaten hot or cold, and its flavor is exquisite. It is on the market all year round thanks to its greenhouse cultivation.     

There are two hypotheses that place the origin of the bean in Asia or in South America. The main producing countries today are: Holland, France, Belgium, England, Italy and Spain. Its cultivation is also common in North and South America, in Asia, and in South Africa.  

The bean offers a high content of vitamin C and calcium. In addition, it provides protein, carbohydrates, fiber and iron.    

Once cooked, the beans can be served hot as a garnish for meat and fish dishes, or cold in salads, dressed with vinaigrette, alone or combined with other vegetables. Either way, they are always very tasty.    

The bean is perfectly preserved in the refrigerator, inside a plastic bag to avoid dehydration.