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Beans, yardlong, 0.5 kg bunch


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  • Beans, yardlong, are known for their great length. The bean pods have a spindly, cylindrical form with a smooth, grooved, firm texture and green-colored shell. The bean pod's flesh contains succulent, pale, lime green peas (the plant's seeds) with eyes similar in shape to black-eyed peas. The flavor of the beans is grassy and slightly sweet, with a more intense bean flavor than traditional green beans.

  • You can cook the beans in different ways. You can stir-fry, sautee, grill, dry-fry, or deep-fry Yardlong Beans. Also, they can be preserved and pickled. The beans pair well with soy sauce, garlic, ginger, bitter or spicy Asian greens, black bean sauce, hot peppers, oyster sauce, curry spice, beef, and chicken.

  • Store in a dry place in the fridge. For best flavor and texture, use within three to four days before beans become wilted and floppy.

  • Peppered Green Beans


    2 tablespoons green peppercorns, drained
    1 cup coarsely chopped cilantro
    1 tablespoon olive oil
    1 pound yardlong beans
    4 cloves garlic, finely chopped
    2 teaspoons brown sugar
    1 small red chile pepper, seeded and chopped fine
    2 tablespoons water


    1. In a small bowl, using the bottom of a glass or jar, crush the peppercorns into a coarse pulp. Stir in the cilantro.
    2. Heat oil in a large wok or skillet over medium-high heat. Stir in beans, garlic, brown sugar, chile pepper, peppercorns, and cilantro. Stir-fry for 45 seconds. Pour in the water and cover to steam for about 2 minutes. Serve immediately.