This week’s bag features Long Beans! Also called Chinese longbeans, yardlong beans, snake beans, or asparagus beans, these beans are typically about half a yard long. They are a variety of cowpea and grow on a vine. Unlike green beans, the texture of long beans causes them to become waterlogged and bland when cooked with water. Instead, long beans are best cooked in oil: sauteed, stir-fried, or deep-fried which keeps their texture fresh and intensifies their flavor. What else is in this week’s bag?
Try these recipes!