French Beans

Wholesale French Beans

French beans, or haricots verts, are a distinct type bred to stay slender, tender and stringless, harvested young so the seed inside never develops. They are not small green beans, and a kitchen that substitutes one for the other will notice immediately: tougher skin, visible seed, more chew.

Snipped or Unsnipped

Snipped beans arrive with the stem ends removed and go straight into the blanching water, which removes a slow prep job at volume. Unsnipped beans cost less per pound and hold marginally longer. For high-cover kitchens and commissaries, snipped almost always wins on total cost.

Selection

Look for slender, uniform, deep green beans that snap cleanly rather than bending. Flabby beans have lost moisture. Rust-colored pitting or brown spots indicate chilling injury from storage below 40°F, and it typically shows up days after the case was accepted.

Storage

Hold at 40–45°F with high humidity in ventilated packaging. Colder is not better here. Expect five to seven days. Keep them dry — surface moisture in a closed bag causes rot at the stem ends first.

Cooking Notes

Blanch in heavily salted boiling water for two to three minutes, then shock in ice water. That sets the color and stops the cooking, and it lets a kitchen finish them to order in butter, oil or a sauté. Holding cooked French beans warm on a steam table turns them army green within minutes, which is why the blanch-and-shock method exists.

Nutrition

A good source of vitamin C, vitamin K, folate, fiber and manganese. Fat free, cholesterol free and very low in sodium.

Order French Beans Wholesale

Tell us your volume, pack and delivery city and we will confirm current availability, sizing and pricing. Reach our Miami or Los Angeles desk through the contact page. Packs, counts and origins change with the season, so ask our sales team for this week’s specs.