They have been especially bred for fleshiness, sweetness of pods, and their flavor. French beans may refer to, thinner, longer type of the beans than the typical American beans. In 1894 first stringless bean was bred by the Calvin Keeney. These are found in two major groups, pole bean and bush beans. Bush beans are the shorter and growing to approx: 2 feet in its height, they do not require any support.

Beans are often stir-fried, steamed and baked in the casseroles, dish with beans in southern U.S particularly at the Thanksgiving. In United States some restaurants serve green beans that are fired and battered. These are also sold with vegetable and dried like carrots, radishes and corn; these are rich in vitamin C. a common bean is high starch of dietary fiber and protein with excellent source of selenium, potassium, iron, vitamin B6, thiamine and the folic acid.

Dry beans indefinitely will keep stored in dry, cool place, as time passes, nutritive value and its flavor degrade in the cooking time. Dried beans are always cooked in boiling water after having been soaked them for the several hours. Soaking is necessary strictly; it also shortens the cooking time as well as result in textured beans. Common beans can take long time to cook, cooking time can vary form on to four hours and are substantially reduced having pressure cooking. In South America, Central America and Mexico, traditional spice is to use with the beans and is epazote that is said to be digestion.