Long bean (Cowpea) develop within sixty days of cultivation, and the long pods grow in pairs from the stem. The bean pods have a spindly, cylindrical form with a smooth, grooved, firm texture and green-colored shell. The bean pod's flesh contains succulent, pale, lime green peas (the plant's seeds) with eyes similar in shape to black eyed peas. Long beans is grassy and slightly sweet with a more intense bean flavor than traditional green beans. Of all the Long bean varieties the green is known to be the sweetest and most tender.

Health Benefits

Long beans are an incredible vegetarian source for nutrition. They are rich in vitamin A, vitamin C, protein, fiber, folate, magnesium, thiamin, potassium, and iron.

Usage

Long beans when young and tender they can be used raw and are a welcome addition to green and grain salads. Unlike conventional green beans Long beans tend to get waterlogged when boiled or steamed so when preparing in this method be sure to only do so for a short duration. Their texture will be most favorable when they are stir-fried, sautéd, grilled, dry-fried, or deep-fried. They can also be preserved and pickled. Pair with soy sauce, garlic, ginger, bitter or spicy Asian greens, black bean sauce, hot peppers, oyster sauce, curry spice, beef, pork and chicken.  

Storage

China Long beans will keep, dry and refrigerated. For best flavor and texture use within three to four days before beans become wilted and floppy.