I tried a new vegetable this week, and besides being an excellent euphemism for male genitalia, it’s also quite delicious.
The Chinese long bean, also called the yard-long bean, asparagus bean, and snake bean, is exactly what the name says. Each bean is a good two feet long, twisted and corkscrewed like a green bean put through a taffy puller.
My CSA planted a small crop as an experiment this year (it was their first time growing them), and I got a whole bunch of these in last week’s bag. (David and Margaret Ann, if you’re reading this, I hope you grow more next year!)
It turns out the Chinese long bean is a vigna unguiculata, the same botanical species as black-eyed peas and other field peas. But these are picked when the peas are immature and the pods are still edible, just like green beans. And you use them just like green beans, too (though you should probably cut them into green-bean-sized pieces first). Chinese long beans taste, unsurprisingly, just like green beans as well, though a bit sweeter and less stringy.
I’ve seen Chinese long beans at a couple of the Asian markets in town (Red Pearl definitely has them), and you can also check the Snow’s Bend Farm booth at the Pepper Place Farmer’s Market.
To cook these monsters, Nadria found an excellent vegetarian recipe from The New York Times: Greek Stewed Green Beans and Yellow Squash with Tomatoes. It’s a CSA lifesaver, using both squash and tomatoes, the veggies you always seem to end up with too much of this time of year.
The long stewing makes the squash and beans soft and tender, and the tomatoes break down into a rich, sweet sauce that’s complimented by whatever fresh herbs you throw in. (We used parsley, mint, and dill because we happened to have all three on hand.) More than anything else, this dish reminded me of the green beans you get at the Lebanese Food Festival held here in Birmingham each spring.
The long bean is also known as the long-podded cowpea, asparagus bean, snake bean, or Chinese long bean. They have a very pronounced flavor and have a distinctly beany taste, and are not sweet like the green bean. Long beans work best briefly steamed, stir-fried, or braised, but also hold up well when added to stews.
Craig Harkrider’s Stoney Hedgerow Farm offers dozens of varieties of garlic at the Oxford Farmers Market. Ask him for a recommendation.
As the English name implies, a yard-long bean can grow up to a yard in length, but is best if picked shorter, typically around 18 inches, such as the ones from Downing Fruit Farm. The subspecies name sesquipedalis is the giveaway—it’s Latin for one-and-a-half-foot.
Having written about plums last week, I’ve opted to focus on long beans this week. Downing Fruit Farm had them at the Oxford Farmers Market. Scott Downing, best known as a seventh generation local apple grower, has diversified into other produce, including for the first time long beans.
The best way to cook long beans is stir fry in a full-flavored oil like sesame or peanut oil. Save the delicate olive oil for Mediterranean cooking.
The long bean is classified as species vigna unguiculata, subspecies sesquipedalis. Vigna unguiculata is the same species as the cowpea or black-eyed pea.
I’ve seen Chinese long beans at a couple of the Asian markets in town (Red Pearl definitely has them), and you can also check the Snow’s Bend Farm booth at the Pepper Place Farmer’s Market.
My CSA planted a small crop as an experiment this year (it was their first time growing them), and I got a whole bunch of these in last week’s bag. (David and Margaret Ann, if you’re reading this, I hope you grow more next year!)
The long stewing makes the squash and beans soft and tender, and the tomatoes break down into a rich, sweet sauce that’s complimented by whatever fresh herbs you throw in. (We used parsley, mint, and dill because we happened to have all three on hand.) More than anything else, this dish reminded me of the green beans you get at the Lebanese Food Festival held here in Birmingham each spring.
The Chinese long bean, also called the yard-long bean, asparagus bean, and snake bean, is exactly what the name says. Each bean is a good two feet long, twisted and corkscrewed like a green bean put through a taffy puller.
It turns out the Chinese long bean is a vigna unguiculata, the same botanical species as black-eyed peas and other field peas. But these are picked when the peas are immature and the pods are still edible, just like green beans. And you use them just like green beans, too (though you should probably cut them into green-bean-sized pieces first). Chinese long beans taste, unsurprisingly, just like green beans as well, though a bit sweeter and less stringy.
Yard long beans (or Chinese noodle beans) tell all! Harvest, taste, and recipe.
FAQ
Do Chinese long beans taste like green beans?
What do Chinese noodle beans taste like?
Do yard-long beans taste good?
What’s the difference between green beans and long beans?
What do Chinese long beans taste like?
They taste like the European-American style of green beans but the flavor is sharper and they have a crunchier texture. Incredibly healthy and now widely available in most supermarkets, Farmers’ Markets, and Asian markets, Chinese long beans are a wonderul option for adding to main courses or using for simple side dishes.
What is the difference between yellow beans and split mung beans?
The yellow beans has grains in a rounded shape and of different shades of yellow. It is a very traditional bean and appreciated by Brazilian cuisine in the south and southeast regions. Mung bean is a typical food of Hindu and Asian uisine. It is characterized by having a dark green color on the inside. In addition, it has a slightly sweet taste, a soft consistency and a freshness similar to that of lentils.
How do you know if Chinese long beans are good?
Look for beans that are smaller (which means younger and more tender) and flexible. The peas should not have matured, and the beans should have no dark spots. Trim off any dry ends, then break or cut Chinese long beans in half before cooking. They should not be used interchangeably with green beans.
What is a Chinese long bean?
Have you ever seen Chinese long beans? It’s got a ton of alternate names, such as the Snake Bean, 豇豆 (Chinese), or even the long podded cowpea (?!). Though similar to the American green bean, this bean is actually a different species and typically grows about 1 ½ feet long!