Tuesday, August 18, 2009

Tuesday: yet another vegetable that can be purple

Garlic-sauteed purple long beans with pan-fried tofu and sesame.

Meet the long bean. You may have seen it before, but probably only if you shop in South or East Asian groceries:

They resemble green beans in flavor (Giselle actually prefers them), but their texture is slightly firmer and as you can see they are.....longer. This is the first time we've ever found long beans at a farmers' market, and the first time we have EVER seen purple long beans anywhere. Hooray!

Unlike purple green beans, they also retain their color when cooked. (For this meal, we blanched them for about four minutes, followed by a brief stir-fry.)


  1. Hello,

    Long time reader, first time commenter.

    I've noticed you post a lot about cooking with fruits and vegetables. That's all well and good, but a little limiting. What about all the other fine ingredients one can find at one's local neighborhood farmers' market?

    For instance, are you aware of the delicious recipes you can make with Diet Coke?


  2. Thanks for the comment! Actually, we're trying to be more conscious of the needs of our caffeitarian readers. For any of these recipes, feel free to substitute Starbucks coffee for the vegetables and Diet Coke for the fruits. Just remember, whether it's coffee or Coke, it's important to get your five servings a day!