Every year we look for something unique to grow in the garden. This year, we picked a winner in the Chinese Red Noodle Bean.
Also known as Asparagus bean, Snake bean (for pretty obvious reasons) or Yard Long bean, it is a well known ingredient in Asian and Indian dishes. It does make a fine ingredient in my use-whatever-is-in-the-garden country stir-fry.
The beans have a nice, almost nutty, green-bean flavor, even though it is more closely related to black-eyed peas than green beans. The bright red color is pretty eye-catching and unlike many of the red veggies, the color remains when sauteed or pickled.
Chop it into small 2 – 3 inch long pieces and cook just as you would green beans, add it to a stir fry, or leave it whole, drizzle a little olive oil on it and throw it on the grill. Such a beautiful bean deserves to be appreciated!
Watch for them at the Railway Cafe in Athens. Chef Justin Boswell got a few last week and I can’t wait to see what he does with them!