Long beans

+Description

Long beans are native to Southeast Asia. Long beans are able of growing to lengths of 90 centimeters. However most long beans are harvested when they are about 50 centimeters long . This because the longer the beans are the tougher they will get. Long beans tend to be softer in texture than the ordinary green bean. The color of the long bean is pale green to very deep green. The taste of the long bean is similar to ordinary green beans.

+Availability

Jan	Feb	Mar	Apr	May	Jun	Jul	Aug	Sep	Oct	Nov	Dec

Long beans are available from Thailand and the Dominican Republic.

+Main nutrients

Calcium, Folate, Magnesium, Manganese, Phosphorus, Potassium, Protein, Riboflavin, Thiamin, Vitamin A and C.

Main varieties

Long beans

Most long beans are harvested when they are about 50 centimeters long . This because the longer the beans are the tougher they will get.
View Long beans

Preparation

Wash long beans in cool water and remove the stem ends. There is no need to remove any strings. Cook whole long beans or cut in pieces in gently boiling water until tender and stir occasionally. The beans can for example also be steamed or stir-fried.

Consumption

Blanching is a great way to prepare the long bean, as the process helps to bring out the flavor of the bean. The beans can also be Fried, stir-fried or steamed. The long bean also works very well in soups.

When to eat

Choose long beans with firm, tender skin; avoid any that are shriveled, leathery, or ones with brown spots. Keep long beans refrigerated and consume within a few days.

Did you know?

Long beans are also called: Yard long bean, Chinese long bean, Snake bean or Pea bean or string beans.
They are also called yard-long beans, because they can grow to the remarkable length of about 1 meter.
String beans are called that because most varieties used to have a long fibrous string that ran along the seam of the bean. The strings have been mostly bred out of commercial varieties of beans.