Prolific long red beans make the best stir fry!
Ever try making stir fried green beans just like your favorite Chinese restaurant but they don't turn out quite right? Chances are you were using Phaseolus vulgaris, the common garden bean in a preparation meant for Noodle Beans, Vigna unguiculata. This legume has long, slender pods that reach about 18" long (Sesquipedalis means half-yard). When picked young and slender, they can be prepared into a variety of delectable stir-fried dishes. Just don't steam them! They need frying to preserve their moisture and crisp up their skin.
50 seeds.
Artwork by Ann Marie Gillett.
