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Green beans are known by many common names, including French beans, [4] string beans (although most modern varieties are "stringless"), [4] and snap beans [4] or simply "snaps." [ 5 ] [ 6 ] In the Philippines, they are also known as "Baguio beans" or " habichuelas " to distinguish them from yardlong beans .
The seeds of the British pea bean are bicolored red-brown and white (not to be confused with Jacob's Cattle, which is darker red than reddish-brown). The plants are typical climbing beans. The beans are either eaten in the pod-like French beans or may be harvested when mature and eaten as other dried beans. [29] Peruano
The French cassoulet is a slow-cooked stew with haricot beans, sausage, pork, mutton, and preserved goose. [40] Soybeans can be processed into bean curd [41] or fermented into a cake ; [42] these can be eaten fried or roasted like meat, or included in stir-fries, curries, and soups. [43] [44] [45]
French's French Fried Onions basically have a lock on the green bean casserole market. The crunchy, savory garnish is to the Thanksgiving side dish what Heinz ketchup is to burgers and fries: a BFF.
The Tarbais bean is a local variety of the bean Phaseolus vulgaris from the south-west of France. It is a product of terroir , whose production area lies mainly within the Hautes-Pyrénées , but also in some municipalities of Gers , Haute-Garonne and Pyrénées-Atlantiques .
Forash (Bengali: ফরাস) is a leguminous winter crop often featured in Bengali cuisine [1] It is a kind of French bean, hence the name "Forash" which means French in Bengali. As a vegetable, it is similar to beans. Raw Forash is cooked as a vegetable, though the main part is its seeds. Forash is usually cooked with fish and meat.
Michel Cluizel is one of the few chocolatiers [4] in the world to work directly from the beans of cocoa and not from chocolate or cocoa paste supplied by a third party. They also patented the term cacaofèvier [5] to describe a bean-to-bar chocolate maker, [6] and to distinguish themselves from competitors (four or five in France, including Valrhona, Weiss, the Cémoi group, Bonnat and around ...
This bakery, which served Viennese specialities including the Kipferl and the Vienna loaf, quickly became popular and inspired French imitators (and the concept, if not the term, viennoiserie, a 20th-century term for supposedly Vienna-style pastries). The French version of the Kipferl was named for its crescent (croissant) shape. Croline