Red Noodle Long Beans

Vigna unguiculata

A vigorous but somewhat reluctant climber to 8′, it requires training to get started if trellised. The branches in particular will sprawl horizontally unless directed upward. It is later than most yard longs & not as heavy yielding, but the quality of the beans more than compensates for these shortcomings. They bear pods lightly, but continuously throughout the season. The beans are a beautiful rich red, crisp, with a dry, almost nutty flavor, and are very good eaten raw as well as cooked. They keep most of their red color when lightly cooked or parboiled for freezing (they freeze well), and a light dash of vinegar in the prepared dish will restore them to a bright purplish-red. Enjoy them alone as a stir-fry vegetable with soy sauce, vinegar, and garlic powder. All of the other varieties of yardlong beans can be served similarly, but their flavor & color make the red noodles exceptionally good.


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.
Serve immediately.

Produce Details: