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What the heck is ... chinese long beans?
 Chinese
long beans may go by many names--they're often called yard-long beans,
asparagus beans or snake beans--but there's no mistaking the impact the
lengthy legume is making on menus beyond its traditional role in Thai
and Chinese cooking. American fine-dining restaurants are using the versatile
bean pods in myriad applications.  A pencil-thin relative of the black-eyed
pea, Chinese long
beans look like green beans but are skinnier and much, much longer. Long
beans come by their name honestly - they can grow up to three feet long.
But, they are best eaten when they are young and immature and about 12
to 18 inches long. Older beans become tough and oily if they have grown
too mature or large. The pod of the long bean is more pliable than a raw
green bean and has a milder flavor, and is in fact unrelated to green
beans. The plant is more closely related to black-eyed peas, and has an
ever-so-slight black-eye-pea flavor. Dark and light green varieties are
available as well as a red type. The darker varieties are generally preferred.
The beans grow in pairs on a vigorous climbing annual vine.  At Tapino,
we are currently serving them up sautéed with roasted garlic, Hoisin
sauce and topped
with toasted sesame seeds.
Chinese long bean (Vigna unguiculata subspecies sesquipedalis) is an annual
climbing plant. A cousin to the cowpea or black-eye pea, Chinese long
bean is much more of a trailing, climbing variety, and often reaches heights
of 9-12 feet. The plant has large yellow to violet-blue flowers. It is
an indeterminate plant, meaning it continues to grow after flowering and
fruiting, and will continue to “set” more beans until something
kills the plant. The plant is subtropical/tropical and most widely grown
in the warmer parts of Southeastern Asia, Thailand, and Southern China.
They are nutritious, delicious, affordable, and figure prominently in
the cuisines of southern China, Vietnam, Malaysia, Thailand, Indonesia
and the Philippines. Chinese long beans are available in the US year-round
from the Caribbean, Mexico and California. Peak supplies are in the late
summer or early fall. Chinese Long bean is also known as the long-podded
cowpea, asparagus bean, or snake bean. They are also known as dau gok
(Cantonese); thua fak yao (Thai); kacang panjang (Malay); vali or eeril
(Goa, India); Taao-hla-chao (Hmong); juro-kusasagemae (Japanese); sitaw
(Filipino); and dau-dau (Vietnamese).  Betcha can’t pronounce any
of those names without smirking!
Long beans are quick-growing and daily checking/harvesting is often a necessity.
The many varieties of long beans are usually distinguished by the different
colors of their mature seeds.
This warm-season crop can be planted in a wide range of climatic conditions,
but is very sensitive to cold temperatures. It can tolerate heat, low rainfall
and arid soils, but the pods become short and fibrous with low soil moisture.Chinese long beans prefer high temperature, conditions under which other
green beans cannot be produced. Fruits grow from open flower to marketable
lengthin about 9 days, and will produce yields of 7,500 to 11,100 pounds
per acre.
 Unlike the shorter Western string bean, this bean has a soft texture that
is flexible and not as crisp or moist as the Western variety. The lighter
green bean has a limp texture that is sweeter tasting than the darker variety
when cooked. The lighter colored bean is often used for food dishes that
can be quickly prepared and cooked. The dark green bean is more tender than
the light green variety and is best used in dishes requiring a firmer texture
to be retained for longer cooking times or slow cooking, such as recipes
for stir-fried, braised foods or stews.
They are a good source of protein, vitamin A, thiamin, riboflavin, iron,
phosphorus, and potassium, and a very good source for vitamin C, folate,
magnesium, and manganese.
In a serving size of 100 grams (about 3 ounces) of Chinese long beans there
are 47 calories, 0 grams of total fat, 0 mg cholesterol, 4 mg sodium, 8
grams of total carbohydrates, and 3 grams of protein.
For anyone who is fond of the Western style green beans, encountering the
Chinese long bean may seem like discovering a super bean. Flavorful and
easy to prepare, Chinese long beans can be a great way to get away from
the same old boring green vegetables and add some variety to everyday meals.
Chinese long beans can be found year-round (with peak season
in the fall) in most Asian markets and some supermarkets with specialty
produce sections.Select those that are small (which equates to younger)
and very flexible. When buying, look for the beans that have no blemishes
or wrinkling, as these indicate the beans are dehydrated and past their
prime. Refrigerate in a plastic bag containing a damp paper towel for up
to 5 days. Asian cooks usually cut them into smaller pieces and add them
to their stir-fried dishes. You can also boil or steam them like green beans,
though they're not as sweet and juicy. They don't store well, so use them
within a few days of purchase.
With a pleasing taste and deep color, the Chinese long bean is a great way
to dress up some favorite recipes that call for green beans. As a compliment
to all sorts of meats and vegetables, the Chinese long bean will easily
find a place at any table. For starters, stop by Tapino and try a plate
full at one of our tables!
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