Those eaten fresh are not necessarily distinct varieties but are simply picked at an immature stage, when the inner seed has just started to form. If these are left to mature on the plant, they eventually grow to full size and dry in the pod. Those in the edible pod category are available from the New York State harvest from the middle of June and until the first frosts sets in. You can find yellow, red, and purple beans too. Beans are excellent in stir-fry, stews, soups, salads, or steamed and topped with a little butter.
Green beans are good sources of folic acid, vitamin A and vitamin C and have a fair amount of iron.
Look for a crisp bean that snaps easily between your fingers. They should be firm and slender with a fresh, vivid color and a velvety feel. Store unwashed beans for up to 1 week in a plastic bag in the refrigerator. This can be a fun, quick cooking experiment to do with children. To minimize nutrient loss for beans as well as most vegetables, keep the amount of water used in cooking to a minimum.