Fresh - Long Beans - 500g

Fresh long beans, 500g — the slender, foot-long green bean known as yardlong or snake bean, bobbarlu, lobia phali, karamani and payaru, and in German as Schlangenbohnen or lange Bohnen.

They are firmer and denser than a French bean, with a fuller, slightly nutty taste and very little water, so they stay crunchy instead of collapsing. Chop them short for a South Indian poriyal with coconut, cook them into Andhra bobbarla koora, add them to sambar and avial, or stir-fry them Thai-style with garlic and chilli.

Snap off the ends and cut to length; there is usually no string to pull. Cook them a little longer than you would a green bean. Keep refrigerated in a bag and use within three to four days, while they still snap cleanly.