Vigna unguiculata sesquipedalis
Chinese purple pod long beans are available year-round. A cousin to the cowpea or black-eye pea, Chinese purple pod long beans are much more of a trailing, climbing variety, and often reach heights of 9-12 feet. The pods grow to 12 to 30 inches long. Pick the pods at maximum length but when they are smooth, before the seeds mature or expand. At this young stage, they can be snapped and cooked in various ways: stewed with tomato concasse sauce; grilled, boiled and drained, then seasoned with lemon juice and oil; or simmered in butter or oil and garlic. They can also be added to salads raw for a colorful addition. The dark purple bean is meatier and sweeter than the dark green bean, which has a less delicate taste.
Chinese Peppered Long Green/Purple Pod Beans iNGREDIENTS
• 2 tablespoons green peppercorns, drained
• 1 cup coarsely chopped fresh cilantro
• 1 tablespoon olive oil
• 1 lb chinese yard-long beans – green or colored
• 4 garlic cloves, finely chopped
• 2 teaspoons brown sugar
• 1 small red chili pepper, seeded and chopped fine
• 2 tablespoons water
1. In a small bowl, using the bottom of a glass or jar, crush the peppercorns into a coarse pulp.
2. Stir in the cilantro.
3. Heat oil in a large wok or skillet over medium-high heat.
4. Stir in beans, garlic, brown sugar, chile pepper, peppercorns and cilantro.
5. Stir fry for 45 seconds.
6. Pour in the water and cover to steam until tender crisp, about 1-2 minutes for smaller beans and 7-9 minutes for the bigger beans depending on the size of the vegetables.