Known as taao-hia-chao in Hmong, long beans are a staple in many Asian kitchens. Similar in flavor to the familiar green bean but longer and slightly chewier, these climbing beans can reach up to 12 feet on the vine, though the ones you’ll find at KT Farm at the farmers market are usually around 20 inches. When shopping, choose beans that are firm, smooth, and dark green. This quick recipe pairs their crisp-tender bite with a creamy sesame dressing, making a refreshing side dish or light salad.
INGREDIENTS:
1 lb. long beans (or green beans), trimmed into 3–4 inch lengths
1/4 cup tahini
1⁄4 cup soy sauce
2 tablespoons sugar
2 tablespoons rice vinegar
2 tablespoons finely chopped scallions
2 teaspoons minced fresh ginger
Toasted sesame seeds or finely chopped peanuts, for garnish (optional)
METHOD:
Bring a large pot of salted water to a boil. Add beans and cook until crisp-tender, 4–5 minutes. Drain and plunge into a large bowl of ice water to stop cooking. Once cooled, drain well and pat dry. Transfer beans to a large mixing bowl.
In a small blender or food processor, combine tahini, soy sauce, and sugar until smooth. Transfer to a bowl and whisk in rice vinegar, scallions, and ginger.
Pour dressing over the beans and toss gently to coat. Garnish with sesame seeds or peanuts, if desired. Serve chilled or at room temperature.
