What Are Yardlong Beans And How Do You Eat Them?

Beans are one of the most commonly consumed and vital foods. The United States Department of Agriculture cites legumes as the second most important plant family for humans, with grasses like rice and wheat being the most important for human survival. There are over 16,000 species of legumes worldwide, many of which you likely aren't even familiar with.

One species of bean you may not have encountered is the yardlong bean. These beans resemble traditional green beans in terms of color, but they're unique in their excessively long size, as the name suggests. Yardlong beans are a vining (or pole bean), annual type of bean, and native to Southeast Asia (via Echo Community). There's a lot more to yardlong beans than their size, though. Their taste and use in cooking, as well as their nutritional benefits, are exceptional and a little unique, but they still retain a classic legume flavor. Keep reading to learn more about this wonderful long bean variety.

Yardlong beans are grown most commonly in tropical and subtropical climates in Southeast Asia, as explained by Evergreen Seeds. But they can be grown in any warm climate, or in a temperature-controlled greenhouse. The issue with growing yardlong beans as opposed to more common, moderate-temperature legumes is the germination process. At all stages of the growth process, the beans need to be kept in soil at no less than 60 degrees Fahrenheit, and ideally 80 to 90 degrees, including when sowing.

This is why they grow so well in warmer climates, but home gardeners have the ability to germinate and sow the seeds indoors and transfer them outside in the late spring. They're also sun-loving crops. The biggest notable factor about growing yardlong beans is that they like to climb. Gardeners tend to harvest the beans when they're young since they're firmer. The annual produces lots of beans once mature, so there's no shortage of produce to go around. Harvesting usually starts in the summer and lasts until mid-to-late fall.

Yardlong beans are similar in appearance to green beans, and even slightly in flavor. However, yardlong beans are distinguished from other legumes in more ways than appearance and the growth process. As Small Kitchen Guide explains, these beans have a taste quite similar to asparagus, which is why they're sometimes referred to interchangeably as asparagus beans.

More than that, they're described as being unilaterally sweeter than green beans. While they still have a very earthy bean taste, the sweetness is a lot more present in long beans. Where other legumes like haricots are quite snappy and juicy, yardlong beans are described as being very meaty and chewy, notes Harvest to Table. While you could certainly swap out any other brighter bean for yardlong beans, the end result is going to be less bright and more dense, hearty, and rich. That dense nature makes it less favorable for long, hot cooks, boiling, or use in stews, warns Journal News. When steamed or heated like this, they usually become very floppy and lose their flavor. Instead, it's recommended to cook them in quick, high heat, like when pan frying or tossed in with fried rice.

Where you should look for yardlong beans depends on where you live. If you have access to supermarkets with a diverse selection of produce or live in a warmer climate, you're naturally going to have a higher chance of finding yardlong beans in stock with the rest of the legumes. Since they're largely a Southeast Asian crop, though, you may have better luck checking out your local Asian grocery store. Regardless of where you buy them, you'll have the best luck finding them in the summer and fall.

Don't get caught up on the name, either. While yardlong beans is what they're often called, the legume is also referred to as the asparagus bean, long bean, Chinese long bean, snake bean, dau gok, or bodi, notes Harvest to Table. The long shape will be pretty hard to miss among the array of shorter beans, though.

When looking for the freshest, best yardlong beans, look for a solidly green-colored pod. If it's gone yellow or white in color, it's too ripe. Even among truly green yardlong beans, there's some variety. Lighter green beans will have a sweeter, heartier taste and a softer, more tender texture, whereas darker yardlong beans will have a much stronger, more potent taste and be firmer in texture. The pod should be smooth, too. If the beans are bulging or breaking out of the pod, pass them along in favor of a smoother bean.