Natural form

Whole long beans coiled loosely, showing their exceptional length and slender profile.

Establishes the defining visual trait — extreme length and flexibility — that distinguishes long beans from common green beans.

Produce

Long Bean (Yardlong Bean)

Slender beans up to a foot or more long, stir-fried or curried across Asia and the Caribbean.

Long beans are thin, flexible legumes that grow up to a foot or more in length, with a denser, chewier bite than common green beans. They are cut into short lengths and stir-fried, curried, or added to noodle dishes throughout Southeast Asia, South Asia, and the Caribbean. Their flavor is slightly nuttier and they hold up well to high-heat cooking.

Long beans—also called yardlong beans, snake beans, or bodi—are the dramatically elongated pods of Vigna unguiculata subsp. sesquipedalis, a legume that traces its origins to West Africa but has become a staple across Asia and the Caribbean. Unlike common green beans, long beans maintain a remarkable firmness and structural integrity even when cooked, holding their snap well past the point where green beans would turn dull and floppy. Their flavor is mildly sweet with a distinct nuttiness that intensifies slightly when cooked, and a grassy, vegetal note when raw. The beans grow remarkably fast on vigorous vining plants, sometimes reaching three feet in length, though the most desirable market specimens run 12 to 24 inches. Their thin profile and high water content mean they actually cook faster than green beans, yet their dense fibers resist softening longer than expected. This combination—rapid cooking paired with structural resilience—makes them ideal for high-heat methods like stir-frying and quick braising, but demands attentive timing: pull them from the heat the moment they taste tender throughout, or they cross quickly into hollow, bland territory.

Measured in: g
Storage: Fridge

Types & varieties

Chinese Long Bean

The most common variety in markets; smooth, bright green, very long; nearly stringless when young

Red-Stemmed Long Bean

Striking purple-red stems and calyxes; same flavor as green varieties; color fades with cooking

Doi Cha-am Long Bean

Thai heirloom variety; reported to have superior crisp texture and sweeter flavor

Bodi

Caribbean term, typically referring to yardlong beans used in callaloo and curry dishes

Snake Bean

Regional name in Australia and some Asian markets for very long, slender cultivars

Selecting and Storing

Choose beans that are firm, bright green, and free of blemishes or wrinkles. They should snap cleanly when bent. Avoid any with yellowing, soft spots, or a wilted appearance—these indicate age and toughness. The beans should feel heavy for their size, indicating good moisture content. Smaller-diameter beans tend to be more tender; very thick specimens may have developed tough fibers. Store unwashed in a perforated plastic bag in the refrigerator crisper drawer for up to a week. Do not seal in airtight plastic, which traps moisture and accelerates spoilage. Wash only when ready to use. For longer storage, blanch the beans for 2–3 minutes, shock in ice water, drain, and freeze in airtight containers; note that frozen beans will be noticeably softer in texture and are best suited for soups, stews, or braises rather than stir-frying.

Look for firm, bright green pods that snap cleanly when bent
Avoid wrinkled, yellowing, or wilted beans—these are past their prime
Store unwashed in a perforated bag; wash just before use
Freeze only after blanching; frozen long beans soften noticeably

The Difference from Green Beans

Long beans are denser and more fibrous than common green beans, with a higher water content that gives them superior structural rigidity when cooked. Where a green bean turns soft and olive-toned after a few minutes of cooking, a long bean holds its bright color and crisp snap considerably longer. This resilience makes them particularly suited to dishes where the bean must stand up to extended braising or a crowded wok without disintegrating. However, their thin profile and high water content mean they actually cook faster than green beans—a quick toss in the wok may seem insufficient, but the interior tenderizes rapidly. The key is testing by taste: the center should taste fully tender, not chalky or raw, even while the exterior still has some snap. The flavor profile differs too: long beans carry a more pronounced nuttiness and a subtle grassy quality that green beans lack, qualities that pair particularly well with fermented soy, coconut milk, and aromatic spices.

Denser than green beans; hold shape and color longer under heat
Cook faster than green beans despite their density—test by tasting the center
Carry a nuttier, more vegetal flavor than common green beans
Hold up better in braises and crowded stir-fries

Common uses

Quick stir-fries with garlic, chili, and fermented soy—dominant in Chinese, Thai, and Vietnamese cuisineCurries and braises with coconut milk and curry leaves, especially in South Asian and Caribbean cookingSteamed or blanched as a simple side dish, dressed with sesame oil and sea saltRaw in salads when very young and tender, sliced thinly on the biasPickled as a condiment or banh mi filler, where their firmness holds up to brineChopped into soups and stews in the final minutes of cooking, adding texture and bulkSliced into strands as a noodle substitute in low-carb or grain-free cooking

Tips & pitfalls

Long beans are denser than green beans—cut them into 2-inch pieces before cooking; whole beans are unwieldy to eat and cook unevenly
Test doneness by biting: the interior should taste tender, not chalky or raw, even if the exterior still has some snap
Never crowd the wok when stir-frying; the beans must sear, not steam—work in batches if needed or the moisture released will cause them to steam rather than char
If buying from an Asian or Caribbean market, ask if the beans are freshly harvested that morning; older beans develop a tough string along the seam
Red-stemmed varieties look striking raw but the color fades with cooking—use them for garnish or add in the final minute if you want to preserve the color
In Caribbean curries, long beans are typically cut on the diagonal and added early to absorb the spice base; in Thai stir-fries, they go in last with barely a minute of cooking
Do not substitute green beans at a 1:1 ratio without adjusting cooking time—green beans will overcook while the long beans are still raw
Avoid cooking them in acidic liquid early in the process; acid prevents the beans from softening properly and can leave them tough

Nutrition

47kcal

Energy

197 kJ · per 100 g

Where the calories come from

Protein 23%Carbs 69%Fat 7%

Protein

2.8g

6% DV

Carbs

8.4g

3% DV

Fat

0.4g

1% DV

Sodium

4mg

0% DV

Notable micronutrients

Vitamin C21% DV

Folate16% DV

Magnesium10% DV

Thiamin (B1)9% DV

Riboflavin (B2)8% DV

Vitamin A5% DV

Source · USDA FoodData Central · Yardlong bean, raw

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In the shops

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Good to know

Scientific Name: Vigna unguiculata subsp. sesquipedalis
Origin: West Africa; cultivated extensively across Asia and the Caribbean
Typical Length: 12–24 inches; can grow to 3 feet
Peak Season: Summer months, once soil temperature exceeds 70°F
Flavor: Mildly sweet, nuttier than common green beans; grassy notes when raw
Texture: Firm, crisp; tender with a slight snap when fresh
Cooking Time: 3–5 minutes stir-fried; 6–8 minutes blanched—significantly faster than green beans
Refrigerator Life: 5–7 days in a perforated plastic bag

Substitutes

Green Beans — The most available substitute; cook them slightly longer than you would a green bean recipe, and expect them to soften more than long beans would in the same dish
Haricots Verts — The French thin green bean works in raw applications and quick-cooked dishes but lacks the length and density that make long beans distinctive

Pairs with

Garlic and ChiliFermented Soy Sauce or Fish SauceCoconut MilkCurry Leaves and Mustard SeedsGround Peanuts or Sesame Oil

Also called

Kacang Panjang · Bora · Bodi · Snake Bean · Sitaw · String Beans · Yardlong Bean