The Hmong name for long beans is taao-hia-chao. Long beans taste similar to the North American green bean. You can substitute them for any recipe calling for green beans. This climbing bean can grow up to 12 feet long, but most of them at the farmers market will be about 20 inches long. When picking look for firm, smooth, dark green beans. Keep them in a loose plastic bag in the crisper.
1 lb. long green beans, trimmed into 3 or 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, if desired
Bring large pot of salted water to a boil. Add beans and cook until crisp-tender, about 4-5 minutes. Drain beans and immediately submerge beans into large bowl of ice water until chilled. Drain and dry beans. Place beans in large mixing bowl. Set aside.
In a small food processor or blender, add tahini, soy sauce and sugar and blend until smooth. Pour sesame paste into small bowl. Whisk in rice vinegar, scallions, and minced ginger. Pour dressing over beans and toss to coat. Garnish with toasted sesame seeds (or peanuts), if desired.