Green bean

The immature pod of Phaseolus vulgaris. It is approximately 90 percent water. Raw green beans contain phytohaemagglutinin, a lectin. Heat destroys it, so cook the beans through. Chinese cooking takes them well past crisp-tender for this reason. In dry-frying, the surface water boils off first and the skin wrinkles and blisters. Dry the beans fully before they go in the pan. Surface water makes them steam. Long bean is a different species with a denser pod. It has its own record.