Long beans are prominent in many South, East, and Southeast Asian cuisines, where they are cooked in a variety of ways. Long beans are a type of cowpea and grow on a climbing vine. The pods grow in pairs and can reach three feet in length. When picked young and tender, they are eaten raw; the longer ones are frequently cooked in stir-fries and curries. Long beans are highly nutritious and contain good things such as protein, vitamins A & C, iron, and potassium. The taste is somewhat similar to the typical green bean.
(Image: Kathryn Hill)