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Purple Chinese Long beans have long bean pods that can reach up to thirty inches in length, hence the moniker “yard-long” bean. For the best flavor and texture, though, the beans are best when harvested between twelve and eighteen inches long, before the seeds within the pods are fully mature. The pods have a cylindrical form and have a slightly grooved, deep purple colored skin. When picked young and shorter in length, they will be tender enough to be eaten raw. The longer beans are best when cooked. The cowpea relative is chewier than most other long beans, but is still crisp; you can snap them with your hands. They have a slightly sweet, green bean flavor and are similar in taste to Green Chinese Long beans, only with a stronger flavor.
Seasons/Availability
Purple Chinese Long beans are available year-round, with a peak season in the late summer and fall.
Current Facts
Purple Chinese Long beans, botanically known as part of Vigna unguiculata subsp. sesquipedalis, are a member of the Fabaceae family and a type of cowpea. Otherwise known as Purple-Podded Asparagus bean, Purple Snake bean, and Yard Long bean, the Purple Chinese Long beans contain anthocyanin, a phytochemical that gives the yard-long beans their rich purple color. In addition to the purple variety, there are also pure green and yellow varieties, as well as multicolored beans in varying hues of pink, purple, and green.
Nutritional Value
Purple Chinese Long beans are rich in vitamin A, vitamin C, protein, fiber, folate, magnesium, thiamin, potassium, and iron.
Applications
Purple Chinese Long beans can be used much like Green Chinese Long beans. When young, the beans are tender enough that they can be used raw. Mature Purple Chinese Long beans are best when grilled, dry-fried, sautéed, or stir-fried. Cooking in water for too long has a tendency to water log the beans and impart an undesirable texture, so care should be taken when boiling or steaming, only to do so for a very short period. Additionally, the beans can be pickled, a preparation popular in Chinese cuisine. Unlike many other purple beans, Purple Chinese Long beans will hold their color well when cooked. Complimentary ingredients include garlic, ginger, black pepper, onion, Thai basil, cumin, soy sauce, miso, oyster sauce, Sichuan peppercorns, black bean sauce, toasted sesame oil, butter, ground pork, beef, and poultry. To store, keep Purple Chinese Long beans refrigerated and use within four to five days or before the beans become limp, wilted, and droopy.
Ethnic/Cultural Info
Similar to the given name of Purple Chinese Long beans, the scientific name Vigna unguiculata subsp. sesquipedalis is indicative of the bean's extraordinary length as well. “Sesquipedalis” translates to “foot and a half.”
Geography/History
Purple Chinese Long beans are native to Asia and are predominant in Thai, Chinese, and Filipino cuisines. Today, Purple Chinese Long beans can be grown year-round in Mexico, California, and the Caribbean. Fairly easy to grow, Purple Chinese Long beans are a warm-season crop and will do well even in areas prone to drought. A vining legume, plants should be trellised or provided with beams for support. Purple Chinese Long bean plants produce two bean pods per flower and will develop pods after sixty days of cultivation.
Her Produce
Fresno, CA
(559) 313-6676 [email protected]
China Long Purple beans retain their vibrant color when cooked, setting them apart from many other purple beans. When young, they are tender enough to eat raw, but mature beans shine in grilling, sautéing, or stir-frying. Avoid prolonged boiling to prevent an undesirable texture. Store them refrigerated and consume within 4-5 days before they become limp. They pair beautifully with ingredients like garlic, ginger, soy sauce, miso, cumin, or sesame oil.
Her Produce
Fresno, CA
(559) 313-6676 [email protected]
China Long Purple beans are known for their elongated form, often growing up to thirty inches, earning the name "yard-long" bean. Ideally, they are harvested when twelve to eighteen inches long for optimal flavor and texture. Young, shorter beans are tender enough for raw consumption, while longer beans are best cooked. Their slightly sweet green bean taste is more pronounced compared to the China Long Green beans.
Her Produce
Fresno, CA
(559) 313-6676 [email protected]
China Long Purple beans are a type of cowpea classified under the Fabaceae family and scientifically known as Vigna unguiculata subsp. sesquipedalis. Besides the purple variety, they come in green, yellow, and multicolored options with hues of pink, purple, and green. These beans are nutrient-dense, providing vitamin A, vitamin C, protein, fiber, folate, magnesium, thiamin, potassium, and iron, making them highly versatile and nutritious.
China Long Purple beans are native to southern Asia and feature prominently in Thai, Chinese, and Filipino cuisines. They are a warm-season crop and are relatively drought-tolerant. These vining legumes require trellising or beams for support. Each plant yields two pods per flower, with pods maturing about sixty days after planting. Today, they are also cultivated year-round in Mexico, California, and the Caribbean, making them versatile and accessible in various climates.
Chinese Long Purple beans are known for their remarkable length, with the scientific name Vigna unguiculata subsp. sesquipedalis highlighting this trait. The Latin term "sesquipedalis" translates to "foot and a half," underscoring the impressive size these beans can reach during growth.
Her Produce
Purple China Long Beans from Her Produce.. China Long Purple beans offer a vibrant appearance and unique taste. These beans, often referred to as “yard-long,” grow up to thirty inches but are ideally harvested between twelve and eighteen inches for optimal tenderness and flavor. Their deep purple skin and slightly sweet green bean flavor make them distinct, and while shorter beans can be eaten raw, longer ones are better cooked for a chewier yet crisp bite.
Her Produce
Fresno, CA
(559) 313-6676 [email protected]
China Long Purple Beans: These beans stand out because, unlike many purple beans, they retain their vibrant color even after cooking. They work well in stir-fries or grilled dishes and pair beautifully with ingredients like garlic, ginger, cumin, and sesame oil. Avoid overboiling or steaming, as it can result in an unpleasant texture. For best freshness, store them in the fridge and consume within four to five days before they wilt or droop.
Specialty Produce
1929 Hancock Street San Diego CA 92110
619-295-3172 [email protected]
Purple China long beans from Her Produce.. China Long Purple beans contain anthocyanin, a phytochemical responsible for their striking purple color. These beans, a variety of cowpea, are also known as Purple-Podded Asparagus bean or Purple Snake bean. In addition to being visually stunning, they are highly nutritious, offering vitamin A, vitamin C, protein, fiber, folate, magnesium, thiamin, potassium, and iron to support overall health.
Her Produce
China Long Purple beans are a vining legume that thrive in warm seasons and can produce pods even in drought-prone areas. Each flowering produces two bean pods, and these pods develop in about sixty days. Originally native to southern Asia, they are now cultivated year-round in locations like Mexico, California, and the Caribbean, making them widely accessible for various cuisines. Trellising supports their growth effectively.
Cengrow organic Farm
Km 55.5 Carretera #3 Tecate -Ensenada Libre
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China Long Purple beans derive their name and scientific classification from their remarkable length. The term "sesquipedalis" in their scientific name, Vigna unguiculata subsp. sesquipedalis, means "foot and a half," highlighting their extraordinary size. Their name perfectly integrates their cultural and botanical significance, emphasizing their unique feature.
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