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This Week’s Bag Featuring Long Beans! – January 29th, 2018

January 29, 2018 by Diane O'Neal

Beans-yard-long1

Also known as asparagus bean or snake bean, these favorites are often found in chinese dishes. They thrive in warm, tropical environments and can grow up to inches a day! They grow, vine-like, and can end up as long as three feet in length. The shorter they are, the more sweet and tender they’ll be – often enjoyed raw. The longer growth are ore typically used in stews, stir-frys and curries. They are highly nutritious, offering vitamin A and C, potassium, iron and protein. While they taste similar to your standard green bean, they’re actually more closely related to the black-eyed pea.

Preparation

Everything you want to know about long beans:

  • Long beans will keep in the refrigerator for 2 to 3 days, best in a closed plastic bag.
  •  To prepare them, trim away the stem end and slice into desired lengths on the diagonal or straight across. Long beans are best trimmed before stir frying.
  • Long beans can be stir-fried, stewed, braised, sautéed, shallow fried, and deep fried. With cooking, the long bean’s bean flavor intensifies.
  • Stir fry until just tender crunchy.
  • Steam or for 3-7 minutes until just tender.
  • Braise for 20 minutes with other vegetables and meats, best in a garlicky or oniony braising liquid.
  • Long beans can be served raw in salads or added to soups or stir-fried dishes.
  • Long beans are low in calories, about 45 calories per cup, and rich in vitamin A and also contain vitamin C and potassium.

Farms that grow Long Beans 

  • Ho Farms

What else is in the bag?

Punalu’u Ahupua’a Farms members check here for this week’s bag items.


Apple Bananas
Sugarland

Hau’ula Tomatoes
Green Grower’s

Japanese Cucumbers
Kahumana Organic Farm & Cafe

Kale
Ho Farms

Lettuce
Kunia Country Farms

Long Beans
Ho Farms

Watermelon Radish
Kahumana Organic Farm & Cafe

Try out these recipes!

Long Beans with Mushrooms and Black Bean Sauce
Radish Cilantro Slaw
Roasted Eggplant and Mushrooms
Toasted Orzo with Kale, Feta, and Radishes
Yard-long Beans with Kabocha and Coconut Milk

Filed Under: This Week's Bag

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