Long Bean

Long beans, also known as yardlong beans, asparagus beans, or Chinese long beans, are a vibrant and versatile legume. These slender, elongated green beans are known for their impressive length, often reaching over a foot long. Their texture is crisp-tender when cooked properly, offering a satisfying snap. Long beans have a subtly sweet and slightly grassy flavor profile that makes them a delightful addition to various dishes. Fresh long beans are a popular ingredient in stir-fries, curries, and salads, providing both flavor and visual appeal. They are a good source of vitamins and fiber, making them a healthy and delicious choice for any meal.

If you've never cooked with them before, it helps to know that long beans are denser and a touch chewier than the common green bean, so they hold their shape beautifully over high heat without turning to mush. That's exactly why they're a staple in Southeast Asian and Southern Chinese kitchens, where they get tossed into a screaming-hot wok, blistered in oil, or simmered in coconut-rich curries. Unlike snap beans, they don't have a fibrous string to pull, so prep is as simple as trimming the tough stem ends and slicing to length.

Raw, they taste green and faintly beany with a bit of a squeak; cooked, they turn nutty and mellow, soaking up whatever sauce or aromatics you cook them with. Look for beans that feel firm and flexible with a smooth, unblemished skin. Skip any that look shriveled, rusty-spotted, or overly bulging with mature seeds, since those tend to be tough and past their prime.

Vegetable Legume

Common uses of long bean

What's the best way to cook long beans? Cut them into 2-inch segments and stir-fry over high heat with garlic, ginger, and soy sauce for a quick, flavorful side. They pair beautifully with bell peppers and onions, and taking a stir-fry approach keeps them crisp-tender.
How do you get that restaurant-style blistered flavor? Dry-fry them: cook the beans in a little hot oil, undisturbed, until the skins wrinkle and char in spots, then add minced pork, chili, and preserved vegetables for the classic Sichuan dry-fried green beans.
Can you eat long beans in a salad? Yes. Blanch them briefly, shock in ice water, and toss into a salad with a light vinaigrette. Their crisp texture works alongside tomatoes, cucumbers, and feta, much like you'd use blanched asparagus.
Do long beans work in curry? They're excellent in curries and stews. Cut into longer pieces, add them partway through cooking, and let them soak up coconut milk, red curry paste, or a tomato-based sauce for a satisfying bite.
How do you grill long beans? Toss whole beans with olive oil, salt, and pepper, then grill over medium-high heat until lightly charred and tender-crisp for a smoky side dish.
What's a good way to preserve long beans? Pickle them in a spiced brine for a tangy, crunchy condiment that keeps well and adds a punch to charcuterie boards, sandwiches, and rice bowls.
How do you steam long beans? Steam until just tender-crisp, then finish with sesame seeds, a drizzle of soy sauce, or a spoonful of chili crisp. Steaming keeps their nutrients and natural sweetness intact.
Can I swap them into a bean recipe? Absolutely. Use them anywhere you'd reach for another crisp legume like snap peas or green beans, adjusting the cook time since long beans need a minute or two longer to soften.

Nutrition (per serving)

Calories30.0kcal (1.5%)

Protein2.4g (4.8%)

Carbs7.0g (2.55%)

Sugars1.7g (3.4%)

Healthy Fat0.1g

Unhealthy Fat0.0g

% Daily Value based on a 2000 calorie diet

Health benefits of long bean

Rich in vitamins A and C, supporting immune function and healthy vision.
A good source of dietary fiber, which aids digestion and helps you feel full, making long beans a smart pick among crisp green vegetables.
Contains folate, important for cell growth and development.
Provides manganese, which contributes to bone health and metabolism.
Naturally low in calories and fat, so they fit easily into weight-conscious meals.
Plant-based and naturally gluten-free, making them suitable for vegan, vegetarian, and gluten-free diets.
Delivers a modest amount of plant protein along with potassium, adding a little more staying power to stir-fries and grain bowls.

Substitutes for long bean

Your recipes can talk now 👀

Save recipes from anywhere, and get answers, swaps, and help as you cook.

Storage tips for long bean

Store fresh long beans in the refrigerator, ideally in the crisper drawer, tucked into a plastic bag or container lined with a paper towel to absorb excess moisture.
Don't wash them before storing; rinse only just before cooking, since surface moisture speeds up spoilage.
Kept dry and cold, they'll stay fresh and crisp for up to a week; use them sooner if you notice them softening.
For longer storage, blanch the beans for a couple of minutes, cool them in ice water, pat dry, and freeze in an airtight bag for up to several months.
Toss beans that feel slimy, look rusty or blackened, or have gone limp and rubbery, as these are signs they've turned.
Avoid leaving them at room temperature for long stretches, which causes them to wilt and lose their signature snap quickly.

Long Bean

Common uses of long bean

Nutrition (per serving)

Nutrition (per serving)

Health benefits of long bean

Substitutes for long bean

Your recipes can talk now 👀

Storage tips for long bean

Get cooking with the Chefadora App.