Otherwise known as the Purple-Podded Asparagus or Yard Long Bean, the China long purple beans contain anthocyanin, a phytochemical which gives the yard-long beans their rich purple color.

China Purple Long beans are very long beans, reaching up to thirty inches in length (hence the moniker “yard-long”) and are a deep purple color. When picked young, when shorter, they are best eaten raw. The longer beans are best cooked. The cowpea relative is chewier than most other long beans, but is still crisp; you can snap them with your hands. They have a tasty, delicate flavor and are similar in taste to the green long beans.

Serving Ideas

These long purple “snake” beans can be used much like green long beans; sauté with other vegetables and serve over rice, or as a side dish. Overcooked China long purple beans will lose their color, and some can turn a maroon color. To avoid the color change, soak the beans in vinegar or lemon juice briefly before cooking. Increasing the acidity helps retain the anthocyanin and thus the purple color of these vibrant beans. Blanche the beans and serve whole as a visually appealing side dish, or add cold to salads.

Geography/History

China long purple beans are native to Southern China, and are predominant in Thai, Chinese and Filipino cuisines. In the Philippines, they are also referred to as Sitaw or Kibal. The purple beans are a staple crop in Thailand and can be found growing in some areas in the US. They do well in droughts, and grow best in cooler summer climates.

Seasons/Availability

China long purple beans are available in the late summer and fall months.