Last fall I found a sandwich bag in my mailbox filled with a handful of black bean seeds and one long bean, I placed the seeds in my desk and forgot all about them until a few months ago when I was cleaning out my desk and came across them again. I wasn’t sure if they would germinate or not but I decided to plant them anyway just to see what would happen. Several weeks later, we now have a planter full of Chinese Green Beans. Aaron and I have been debating on how to cook the beans. We decided to look online for a recipe and discovered several different recipes. This is the one that I am going to make for lunch next week,
Chinese Green Beans
1 lb. green beans trimmed
1 clove garlic, chopped
1 tbsp. oil
1 tbsp. soy sauce
Dash ginger
Cook green beans in a small amount of water until just tender. Drain. Sauté in oil and garlic. Add beans, water chestnuts, soy sauce and ginger. Toss and heat through.
I too grew Asian Long Beans this year. Wow are they prolific and delicious. I trellised up to 6 foot but they even grew over on themselves and are still producing. The best part is that the Mexican Bean Beetle couldn’t care less about them. Hoorah!
I convinced some people to try some of these beauties at the farmers market that I sell my produce in. They came back looking for more! Did you know they are in the black eyed pea family?
Happy Gardening!