Chinese Long Beans

Vigna Unguiculata Subsp. Sesquipedalis

Chinese long beans, also known as yardlong beans, snake beans, or asparagus beans, are a legume variety popular in Asian, African, and Caribbean cuisines. Unlike common green beans, they can grow up to 12–30 inches (30–76 cm) long and have a firm yet tender texture. They come in green, light green, and purple varieties and are often used in stir-fries, curries, and soups.

These beans thrive in warm, tropical climates and grow on climbing vines, requiring trellises for support. They mature quickly, typically ready for harvest within 60 days of planting. Nutritionally, they are low in calories, high in fiber, protein, vitamin C, vitamin A, folate, and iron, making them a healthy choice. Their flavor is slightly earthier and nuttier than traditional green beans, and they retain their texture well after cooking.

History

Chinese long beans, also known as yardlong beans, snake beans, or asparagus beans, have been cultivated for centuries, primarily in Southeast Asia, China, and Africa. They are believed to have originated in Southern Asia or Africa, where their wild relatives were first domesticated. Over time, they spread to China and became a staple in Southern Chinese cuisine, particularly in stir-fries and braised dishes.

These beans belong to the cowpea family (Vigna unguiculata), making them more closely related to black-eyed peas than common green beans. They were introduced to other tropical and subtropical regions through trade and migration, becoming an essential crop in India, the Philippines, Thailand, and even parts of the Caribbean. Today, they are widely grown in warm climates worldwide, valued for their fast growth, high yield, and rich nutritional benefits.

Nutrition

Chinese long beans are low in calories and rich in fiber, protein, vitamin C, vitamin A, folate, and iron. They provide antioxidants that support immune function and dietary fiber for digestion.

Season

Chinese long beans thrive in warm climates and are typically grown in spring and summer, with peak harvest in late summer to early fall. In tropical regions, they can be grown year-round.

Selection

Choose firm, smooth, and bright green beans with no blemishes or soft spots. The best beans are thin, crisp, and snap easily when bent. Avoid overly mature beans, as they may be tough.

Storage

Store fresh beans in a plastic bag in the refrigerator for up to 5 days. For longer storage, blanch and freeze them.

Trimming and Cleaning

Rinse beans under cold running water to remove dirt. Trim either ends using a knife or snap them off by hand. Cut into desired lengths for cooking.

Stir-Frying and Sautéing

Heat oil in a pan or wok over medium-high heat. Add garlic, ginger, or chili for flavor, followed by beans. Stir-fry for 3–5 minutes until tender-crisp. Season with soy sauce, oyster sauce, or salt.

Baking and Roasting

Preheat oven to 400°F (200°C). Toss beans with olive oil, salt, and pepper. Arrange on a baking sheet and roast for 12–15 minutes, stirring halfway through, until slightly crispy.

Grilling

Lightly coat beans with oil and seasoning. Preheat the grill to medium-high heat (375–400°F / 190–200°C). Grill beans directly on the grates or in a grill basket for 3–5 minutes, turning occasionally.

Microwaving

Place trimmed beans in a microwave-safe dish with 2–3 tablespoons of water. Cover with a lid or damp paper towel and microwave on high for 2–4 minutes until tender. Drain and season.

Blanching and Freezing

Boil water in a pot and prepare an ice bath. Blanch beans for 2 minutes, then transfer them to the ice bath. Drain, pat dry, and store in freezer-safe bags for up to 6 months.

Equivalents, Measures, and Servings

• 1 pound (450g) fresh beans = about 4–5 cups chopped
• 1 cup raw beans = about ½ cup cooked
• A standard serving is ½–1 cup cooked beans.

Complementary Herbs, Seasonings, and Foods

• Herbs & Aromatics: Garlic, ginger, scallions, basil, and lemongrass
• Seasonings: Soy sauce, fish sauce, oyster sauce, chili flakes, and sesame oil
• Pairing Foods: Tofu, shrimp, beef, chicken, eggs, and rice

Serving Suggestions

• Stir-fried with garlic and soy sauce
• Cooked in curries or stews
• Added to soups or noodle dishes
• Grilled with lemon and spices
• Pickled as a side dish

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Stir-Fried Chinese Long Beans with Garlic

A quick and flavorful stir-fry with a garlicky kick.

Ingredients:

• 1 bunch Chinese long beans, trimmed and cut into 2-inch pieces
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon soy sauce
• ½ teaspoon salt
• ¼ teaspoon red pepper flakes (optional)

Instructions:

1. Heat oil in a wok or skillet over medium-high heat.
2. Add garlic and stir-fry for 30 seconds until fragrant.
3. Toss in the long beans and stir-fry for 3–5 minutes until tender-crisp.
4. Pour in soy sauce, salt, and red pepper flakes, stirring to coat evenly.
5. Serve hot as a side dish or with rice.

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Spicy Szechuan-Style Long Beans

A bold and spicy dish with a deep umami flavor.

Ingredients:

• 1 bunch Chinese long beans, trimmed and cut into 2-inch pieces
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 tablespoon Szechuan chili paste
• 1 tablespoon soy sauce
• ½ teaspoon sugar
• ½ teaspoon crushed Szechuan peppercorns (optional)

Instructions:

1. Heat oil in a pan over medium heat.
2. Add garlic, ginger, and Szechuan chili paste, stirring for 30 seconds.
3. Toss in the long beans and cook for 4–6 minutes, stirring frequently.
4. Stir in soy sauce, sugar, and Szechuan peppercorns, cooking for another minute.
5. Serve warm with steamed rice.

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Chinese Long Bean and Egg Stir-Fry

A protein-packed dish with soft, scrambled eggs and crisp beans.

Ingredients:

• 1 bunch Chinese long beans, trimmed and chopped
• 3 eggs, beaten
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions:

1. Heat 1 tablespoon oil in a pan over medium heat. Add beaten eggs and scramble lightly, then remove from pan.
2. Add remaining oil to the pan and sauté garlic for 30 seconds.
3. Stir in the long beans and cook for 3–5 minutes.
4. Return the scrambled eggs to the pan, season with soy sauce, salt, and pepper.
5. Stir well and serve warm.

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Roasted Chinese Long Beans with Sesame Seeds

A crispy, nutty-flavored side dish.

Ingredients:

• 1 bunch Chinese long beans, trimmed and left whole
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon sesame seeds
• 1 teaspoon sesame oil

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss long beans with olive oil, salt, and black pepper.
3. Arrange in a single layer on a baking sheet and roast for 12–15 minutes, flipping halfway.
4. Drizzle with sesame oil and sprinkle with sesame seeds before serving.

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Chinese Long Bean and Tofu Stir-Fry

A hearty vegetarian dish with a savory, soy-based sauce.

Ingredients:

• 1 bunch Chinese long beans, trimmed and cut into 2-inch pieces
• 1 block firm tofu, cubed
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon hoisin sauce
• ½ teaspoon cornstarch mixed with 2 tablespoons water

Instructions:

1. Heat 1 tablespoon oil in a pan and fry tofu cubes until golden. Remove and set aside.
2. Add the remaining oil and sauté garlic for 30 seconds.
3. Toss in the long beans and cook for 4 minutes.
4. Return tofu to the pan and stir in soy sauce, hoisin sauce, and cornstarch mixture.
5. Cook for another 2 minutes until the sauce thickens. Serve hot.

From Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe