If you’ve visited the EarthDance booth at one of our markets in the last two weeks, you may have noticed these odd legumes. Red Noodle Beans, or Yard Long Beans are exactly as their name describes! While they are interesting to look at, these unfamiliar beans are often passed over at the market because people are unsure of how to prepare them.
Growing up to 18 inches in length, they are related to black-eyed peas, but taste more like a string bean. When picking out Red Noodle Beans, make sure to get the smaller, tender ones who’s girth does not exceed 1/2 inch.
Curious on how to eat them? You can steam them, sauté them, or even toss them on the grill! The recipe below was created by one of our 2012 Apprentices, Anna Gall.
Red Noodle Beans w/Slivered Garlic:
recipe by 2011 Apprentice, Anna Gall
1 Tbsp olive oil/hot pepper oil combination
1-11/2 lbs red noodle beans, cut into 3″ pieces
6 cloves garlic, slivered
1 tsp sugar
1/3 cup water
1 tbsp natural rice vinegar
1/2 tsp kosher salt
1/2 tsp coarse black pepper
In a large skillet, heat oil.
Add red noodle beans and garlic; stir fry for about 5 minutes.
Add sugar, stir until coated.
Pour water into skillet; cover and simmer for 5 minutes.
Toss in vinegar, salt, and pepper; stir. Enjoy!
Yield: 6-8 servings
Check out this post for more ideas on what to do with Red Noodle Beans.