String beans, wax beans, pole beans—they have lots of different names but are essentially the same family of legumes. Yardlong beans, found in Asian markets, are a different plant, but you can cook them similarly. Instead of just steaming these beans, try pan-searing them with bits of bacon or roasting them with a coating of oil and tahini. They also make a dramatic side dish encircling the entrée. Green (or yellow or purple) beans are also great as a quick pickle and a garnish for your brunch Bloody Mary. And, of course, tempura-fried beans are the best kind of snack.