Long beans (yard-long beans / snake beans) are exactly what they sound like — beans that can grow over a foot long. Cut them into pieces and stir-fry for a crunchier, more robust alternative to regular green beans. Popular in South Indian poriyal, Chinese stir-fries, and Southeast Asian cooking.

Extra-Long, Extra Crunch

• Long beans (yard-long / snake beans) — per lb
• Crunchier than regular green beans
• For poriyal, stir-fry, thoran
• Cut into pieces before cooking

How to Use

Cut into 1-2 inch pieces. Stir-fry with mustard seeds, curry leaves, and coconut for South Indian poriyal. Or stir-fry with garlic and soy sauce for Chinese-style beans.

Frequently Asked Questions

Are these the same as green beans?
Different species — longer, crunchier, more robust flavor. Can be used in green bean recipes for a textural upgrade.

Do they need to be cooked?
Best cooked — they can be eaten raw but are much better stir-fried or sauteed.

How do I store them?
Refrigerate in a bag and use within 3-5 days. They wilt faster than regular green beans.

Fresh produce.