Also known as yardlong beans or asparagus beans, long beans are common throughout Asia and Africa, and thrive in our hot, humid summers.
Long beans will keep in an open, dry bag in the fridge for up to a week, if not longer.
The key to long beans is to cook them over high heat. You want them to be mostly tender (slightly browned or blistered on the outside) with just a little firmness left. You don’t want them to taste crunchy or raw, but they won’t be quite as soft as a green bean.
We like to saute them with plenty of chopped garlic and halved cherry tomatoes. They're better suited to roasting, grilling, sauteing, or stir-frying, rather than blanching.
Cashew Curry Recipe (substitute long beans for the green beans)
Long Bean Salad (feel free to use arugula or pea shoots in place of watercress)