Snake beans are long and slender green pods with a sweet flavour and crunchy texture. Snake beans have a similar texture to that of green beans, but are slightly lighter green in colour. They are also known as yardlong beans, bora, long-podded cowpea, asparagus beans, pea beans or Chinese long beans.
Snake beans are picked up for vegetable use just before reaching maturity. The beans retain most of their nutrient value when cooked young and slender. Overly-matured pods can be used as dry beans in soups. The tender pods are either eaten raw or cooked.
They are commonly used in stir-fries and curries in most Asian dishes. Snake beans may be eaten both fresh and cooked, but the younger and slender varieties are the best in taste. In India, these beans are usually consumed with potatoes and shrimp and eaten with roti’s. They are a popular ingredient in omelettes and may be eaten in salads as well.
1. Snake beans are fat and cholesterol free.
2. The beans are low in sodium and rich source of iron, fiber, potassium and zinc.
3. Calcium and Vitamins B6 and B12 are in good proportions in these Chinese pods.
Did you know?
A snake bean can grow up to 3 feet long!