Bean types

1. Lentils

Lentils are a very common type of bean in the northern market. They got this name because of their flat shape. The skin of the lentils has texture and is very fine and has slight undulations. The flesh of the pods is relatively thick. The taste is better when the beans are not full. They are suitable for braising, stewing, and roasting.

2. French Beans

The pods of green beans are slender, round, with thick flesh and a light green color. Green beans are mainly edible for their pods, so the best time to eat them is when their surface is smooth and the beans are not full. They can be used for stir-frying, stewing, dry-frying, etc.

3. Beans

The oil bean is relatively fat and fuller than ordinary beans. The protrusions caused by the seeds can be seen from the surface of its pods. The color of the oil bean is emerald green, sometimes with some purple lines. The flesh of its pods is very thick, so it is suitable for braising or stewing.