A slender, delicate green bean variety, bred to be thinner, more tender, and sweeter than the common green bean. Also called the French green bean, it is typically served simply, steamed or sauteed with butter and garlic, and appears across French, Mediterranean, and Asian cooking in salads, stir-fries, and dishes such as ratatouille. Its flavor is delicate and slightly grassy, with a tender, snappy bite when cooked properly, and it pairs well with olive oil, lemon, garlic, and herbs such as thyme and rosemary.