China long beans, scientific name V. u. subsp. sesquipedalis, is a member of the cowpea family versus the common green bean family, which green beans are members of the Fabaceae family. The China long bean has many other given names, depending on region and culture. It is known as the chopstick bean, long-podded cowpea, bora and snake bean among several other translations. The China long bean grows on a climbing vine. It is a self-pollinating plant, though it can be cross-ferttilized via bees and insects.

The China long bean should be picked young, while it is at its most crisp, sweet and tender. Young beans develop within 60 days of cultivation and the long pods (approx. 12-18 inches) grow in pairs from the stem. The bean pods have a spindly, cylindric 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. The flavor of China long beans is mild, grassy and sweet.

Nutritional Value

China long beans are an incredible vegetarian source for nutrition. They are rich in vitamin A, vitamin C, protein and iron.

Serving Ideas

China long beans should be very fresh when purchased. Add to stir-frys, steam or saute. Pair with soy, garlic, bitter or spicy Asian greens, ginger, peppers, beef or poultry. China long beans will keep, dry and refrigerated, for one to two weeks.

Geography/History

The China long bean is native to Southeast Asia and thrives in tropical and sub-tropical regions throughout the world. Its Asian origins have maintained its culinary relevance in countries such as Thailand and China. It has spread in popularity in equatorial regions of Africa and South America where it has become a boon of food security and sustainable rural growth.

Seasons/Availability

China long beans are available year round.