A subtropical/ tropical plant, long beans are widely cultivated in the warmer parts of South Asia, Southeast Asia and Southern China. They have long green pods with soft seeds in them. Long Beans are known by many names such as Asparagus bean, yardlong bean, long-podded cowpea, Chinese long bean, bodi/ bora, snake bean or pea bean. Despite being commonly called Yardlong, the pods are only half a yard long. They have almost similar uses to those of green beans. The whole of the pods along with the seeds are edible.
Put unwashed fresh bean pods in the vegetable drawer of your refrigerator, without cutting or peeling them. They can stay fresh up to 7 days in this way. For freezing, steam the Long Beans for 2-3 minutes, remove from heat and let them cool. Then put them in freezer bags and store them in the freezer. They can be kept up to 3 months in this way.
Taste & Use:
Long Beans lean on the sweeter side of the taste buds when cooked. Long Beans can be fried, cooked, used in a curry with a mix of other vegetables, used in soups, sour broths etc.