This website uses cookies, pixels, and other tracking technologies to personalize content, analyze how our site and apps are used, and create aggregated statistics.
We disclose data about site and app users to third parties so we can target our ads to you on other websites, and those third parties may use that data for their own purposes.
For more information on how we collect, use, and disclose this information, please review our
Privacy Policy.
Continued use of this site means you consent to our Privacy Policy.
The China Long bean should be picked young while it is at its most crisp, sweet and tender. Young beans develop within sixty days of cultivation, and the long pods grow in pairs from the stem. Known for their extraordinary length beans can grow up to thirty inches in length but for best flavor and texture should be harvested when between twelve and eighteen inches. The bean pods have a spindly, cylindrical form with a smooth, grooved, firm texture and green-colored shell. The bean pod's flesh contains succulent, pale, lime green peas (the plant's seeds) with eyes similar in shape to black eyed peas. If beans are allowed to fully mature, they can be shelled and the seeds used as other shelled beans and peas. The flavor of China Long beans is grassy and slightly sweet with a more intense bean flavor than traditional green beans. Of all the China Long bean varieties the green is known to be the sweetest and most tender.
Seasons/Availability
China Long beans are available year-round with a peak season in the summer and fall months.
Current Facts
China Long beans, are a member of the Fabaceae family and botanically known as Vigna unguiculata subsp. sesquipedalis. They are botanically a type of cowpea (Vigna unguiculata) though they resemble pole beans (Phaseolus vulgaris). A true legume the China Long bean has many other given names, depending on region and culture. It is also referred to as Asparagus bean, Snake bean, Yardlong bean and Long-Podded cowpea. There are also multiple varieties of China Long bean including purple, red, green and yellow as well as multicolored green, pink and purple strains.
Nutritional Value
China Long beans are an incredible vegetarian source for nutrition. They are rich in vitamin A, vitamin C, protein, fiber, folate, magnesium, thiamin, potassium, and iron.
Applications
China Long beans should be very fresh when purchased. When young and tender they can be used raw and are a welcome addition to green and grain salads. Unlike conventional green beans China Long beans tend to get waterlogged when boiled or steamed so when preparing in this method be sure to only do so for a short duration. Their texture will be most favorable when they are stir-fried, sautéd, grilled, dry-fried, or deep-fried. China Long beans can also be preserved and pickled. Pair with soy sauce, garlic, ginger, bitter or spicy Asian greens, Sichuan peppercorns, black bean sauce, hot peppers, oyster sauce, curry spice, beef, pork and chicken. China Long beans will keep, dry and refrigerated. For best flavor and texture use within three to four days before beans become wilted and floppy.
Ethnic/Cultural Info
In Chinese cuisine the China Long bean is traditionally pickled with Sichuan peppercorns, garlic, ginger and star anise. The pickled beans can be eaten as is or prepared in a variety of regional dishes such as uan doujiao chao roumo or sour bean pods with ground pork.
Geography/History
The China Long bean is native to southern Asia and thrives in tropical and sub-tropical regions throughout the world. Its Asian origins have maintained its culinary relevance in countries such as Thailand and China. It has spread in popularity in equatorial regions of Africa and South America where it has become a boon of food security and sustainable rural growth. The China Long bean grows on a climbing vine and will benefit from a trellis or support. Like most beans China Long thrives in full sun and is drought tolerant. Additionally they enrich the soil they are planted in as they are nitrogen fixers.
三峽黃昏市場
No. 9-8號, Section 1, Jieshou Rd, Sanxia District, New Taipei City, Taiwan 237
These versatile legumes are part of the Fabaceae family and are botanically classified as Vigna unguiculata subsp. Sesquipedalis, a type of cowpea. They go by various names worldwide, including Asparagus bean, Snake bean, and Yardlong bean. With multiple varieties in colors like purple, red, green, yellow, and even multicolored strains, they are also packed with nutrients like vitamins A and C, protein, fiber, folate, magnesium, thiamin, potassium, and iron.
Her Produce
Fresno, CA
(559) 313-6676 [email protected]
China Long beans are best prepared with methods like stir-frying, sautéing, grilling, dry-frying, or deep-frying to retain their favorable texture. Avoid boiling or steaming for long as they can become waterlogged. Pair them with flavors such as soy sauce, garlic, ginger, Sichuan peppercorns, or curry spice for vibrant dishes. For optimal freshness, refrigerate and use within three to four days to prevent wilting.
Her Produce
Fresno, CA
(559) 313-6676 [email protected]
China Long beans are known for their extraordinary length, growing up to thirty inches, but for optimal flavor and texture, they are best harvested at twelve to eighteen inches. They grow in pairs, with each pod containing pale, lime green seeds resembling black-eyed peas. The taste is grassy and slightly sweet, with a stronger bean flavor than traditional green beans. Green varieties of China Long beans are the sweetest and most tender of all, making them a versatile choice in many dishes.
These beans not only thrive in tropical and sub-tropical regions with full sun, but they are also drought-tolerant. Beyond their adaptability, China Long beans contribute to better soil health as they are nitrogen fixers, playing a vital role in sustainable farming. Their popularity in equatorial regions highlights their value in food security and rural development.
China Long bean dishes often reflect regional flavors, showcasing their versatility with unique combinations of spices and proteins. These beans enhance the depth of savory elements in recipes, especially when paired with ingredients like ground pork, creating layers of taste highlighted by the aromatic influence of Sichuan peppercorns and star anise during pickling.
China Long beans grow in pairs from the stem and typically reach their young, flavorful stage within sixty days of cultivation. They have a grassy, slightly sweet flavor profile that's more intense than traditional green beans. Among the different varieties, the green China Long bean is noted for being the sweetest and most tender. Their smooth, grooved pods enhance their spindly, cylindrical appearance, making them visually distinctive as well as delicious.
These beans are highly versatile and even suitable for pickling. When young and tender, they can be eaten raw, adding a fresh crunch to green and grain salads. Their best texture is achieved when stir-fried, grilled, sautéed, dry-fried, or deep-fried, rather than boiled for long periods. Pair them with bold flavors like oyster sauce, black beans, hot peppers, or Asian greens. Keep them dry and refrigerated for up to three to four days.
China Long beans, scientifically known as Vigna unguiculata subsp. sesquipedalis, belong to the Fabaceae family and are technically a type of cowpea. Despite their resemblance to pole beans, they are a true legume. These versatile beans are highly prized not only for their diverse colors and varieties but also for their exceptional nutritional value, making them an excellent addition to a plant-based diet.
The China Long bean remains a staple ingredient in traditional cuisine in countries like Thailand and China due to its Asian origins. Its popularity has surged in equatorial regions of Africa and South America, where it plays a crucial role in promoting food security and supporting sustainable rural development. This heat-loving, drought-tolerant bean exemplifies resilience and offers environmental benefits by improving soil quality through natural nitrogen fixation.
The traditional pickling of China Long beans with Sichuan peppercorns, garlic, ginger, and star anise transforms the beans into a tangy and aromatic ingredient. This preparation is not only enjoyed on its own but also serves as a key component in regional Chinese dishes like sour bean pods with ground pork, adding depth and zest to the flavorful combination of pickled beans and savory pork.
is easiest, three is harder.
