Although the name in Portuguese does not make it clear, it is the same plant that yields beans, but the pod is still green, or unripe. Among the several varieties available are the Italian green beans (flattened, about 8 inches long), and the haricot verts, or French green beans (round, about 6 inches long). The fibrous ends should be discarded before consumption. Sautéed, blanched, or steamed, green beans are a good addition to side dishes and salads, and can be served on their own. They are also used as an ingredient for soups, farofas (seasoned manioc flour) and stews.