Natural form

Whole winged bean pods showing the four distinctive lengthwise ribs that run along each pod.

Establishes the defining visual feature — the four angular wings — that makes this bean unmistakable among legumes.

Produce

Winged Bean (Kacang Botol)

Four-angled tropical bean pod eaten whole; crunchy and nutty, popular in Southeast Asian salads and stir-fries.

The winged bean, called kacang botol in Malaysia, is a tropical legume whose distinctive four-ribbed green pods are eaten whole. The crisp, slightly nutty pods are sliced into salads, stir-fried, or blanched, while nearly every part of the plant is edible. It is prized for being highly nutritious and rich in protein.

Winged Bean (Psophocarpus tetragonolobus), known as kacang botol in Indonesia and Malaysia, is a tropical legume distinguished by its four-angled, ridge-edged pods that give the plant its common English name. Unlike common green beans, the entire young pod is eaten—shell and all—and delivers a noticeably nuttier, slightly sweeter flavor with a satisfying crunch that holds up well in stir-fries and salads. Native to tropical Southeast Asia and New Guinea, the plant is remarkable for being one of the few crops where virtually every part is edible: pods, leaves, flowers, mature seeds, and tuberous roots. Despite this versatility and an impressive protein content (seeds reach 30–37% protein by dry weight), winged bean remains largely regional, cultivated mainly in home gardens across Indonesia, Malaysia, Thailand, and Papua New Guinea. Indonesian and Malaysian cuisines use it most extensively—typically as a quick vegetable side dish with belacan (fermented shrimp paste) or sliced raw into gado-gado and rojak. The plant is a vigorous twining climber that fixes atmospheric nitrogen, making it valuable for soil regeneration in tropical gardens. Flowers are delicate and usually blue or white, but bruise easily, limiting their appearance in markets. The tuber, which can grow to sweet potato size, oxidizes rapidly once cut and must be prepared immediately.

Measured in: g
Storage: Fridge

Types & varieties

White-seeded cultivars

Most common in culinary use; milder flavor

Black-seeded cultivars

More ornamental; sometimes slightly bitter

Cream or tan-seeded cultivars

Preferred for dried seed and flour production

The Four-Angle Distinction

The four longitudinal wings running the length of the pod are not merely decorative—they create structural ridges that help the pod hold its shape during cooking and provide extra surface area for sauces and seasonings to cling to. This geometry also means winged beans cook slightly more slowly than round beans of similar diameter, so adjust timing accordingly when substituting.

Why It Remains Underutilized

Despite being called a 'miracle legume' in development literature, winged bean has not achieved commercial scale outside Southeast Asia. The pods lose their prized crunch within 24–48 hours of harvest, making long-distance transport impractical. Seeds are also highly variable in cooking quality, with some varieties requiring lengthy soaking and boiling to soften. Growers in home gardens appreciate its nitrogen-fixing ability and continuous production, but markets rarely carry it outside regional context.

Common uses

Fresh eating: young pods sliced diagonally and eaten raw in Southeast Asian salads like rojak or gado-gadoStir-frying: quick wok-cook with garlic, shallots, and belacan (shrimp paste)Blanching: briefly boiled and dressed with coconut sauce or simple vinaigretteStuffing: young pods filled with spiced minced meat or coconut mixture before steamingSoup: added in final minutes to coconut-based soups such as sayur lodehCurries: simmered in coconut milk with turmeric, chili, and tamarindPickling: fermented or preserved in brine for extended storageMature seeds: dried and ground as high-protein flour or sproutedTubers: boiled, roasted, or fried; starchy, similar to sweet potatoLeaves and flowers: used as greens or garnish, similar to spinach

Tips & pitfalls

Harvest pods young at 10–15 cm for the best crunch; pods over 20 cm become tough and stringy
Test freshness by snapping a pod—it should break cleanly with a crisp sound, not bend or feel fibrous
String the pods like green beans only if they are larger; young pods rarely need it
Add to stir-fries in the last 2–3 minutes to preserve their crunch—overcooked winged beans turn mushy and lose their nutty flavor
To freeze: blanch pods for 1 minute, cool immediately in ice water, then bag and freeze for up to 2 months
Avoid pods with brown spots, wilted edges, or dry-looking ridges when buying
Use flowers fresh within hours of picking; they wilt rapidly and lose their color and delicate flavor
When preparing tubers, work quickly after cutting to prevent oxidation—toss cut pieces with a little acidulated water or cook immediately

Nutrition

148kcal

Energy

619 kJ · per 100 g

Where the calories come from

Protein 28%Carbs 67%Fat 5%

Protein

11.6g

23% DV

Carbs

28.1g

10% DV

Fat

0.9g

1% DV

Sodium

35mg

2% DV

Notable micronutrients

Thiamin (B1)32% DV

Zinc13% DV

Potassium12% DV

Riboflavin (B2)11% DV

Iron11% DV

Niacin (B3)10% DV

Source · USDA FoodData Central · Winged bean tuber, raw

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In the shops

Matched grocery products

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Good to know

Botanical Name: Psophocarpus tetragonolobus
Origin: Tropical Southeast Asia and New Guinea
Growing Regions: Indonesia, Malaysia, Thailand, Philippines, Papua New Guinea, parts of Africa and Caribbean
Plant Family: Fabaceae (Leguminosae)
Alternative Names: Goa bean, four-angled bean, Manila bean, dragon bean
Edible Parts: Young pods (whole), leaves, flowers, mature seeds, tubers
Flavor: Nutty, slightly sweet; more intense than common green beans
Texture: Young pods: crisp and crunchy; mature pods become fibrous
Pod Size: Pods grow 15–30 cm long and 2–3 cm wide; best eaten at 10–15 cm
Peak Season: Year-round in tropics; dry season yields the best quality pods
Storage: Refrigerate unwashed in perforated bag up to 3 days; texture declines rapidly
Protein Content: Seeds contain approximately 30–37% protein by dry weight
Yield: Climbers can produce 0.5–1 kg of pods per plant per season

Substitutes

Yardlong bean (batura) — Closest texture and mild flavor; cut to similar length; slightly less nutty
Green bean — More widely available; slightly sweeter, less nutty; cook 1–2 minutes less
Sugar snap pea — Comparable crunch; sweeter profile; good raw but avoid cooking
Asparagus bean — Similar four-angled shape; texture and taste are very close; direct substitute

Pairs with

Garlic and shallotsBelacan (shrimp paste)Coconut milkChili and tamarindLemongrass and galangalPalm sugar and fish saucePeanuts and fried shallotsTempeh or tofu

Also called

Kacang Botol · Four-Angled Bean · Goa Bean