Long Beans লাবি উরি

The asparagus bean (Vigna unguiculata subsp. sesquipedalis) is a legume cultivated for its edible green pods containing immature seeds, like the green bean. It is also known as the yardlong bean,[1] long-podded cowpea,[1] Chinese long bean,[1] bodi/bora,[2] snake bean, or pea bean.[1] Despite the common name of "yardlong", the pods are actually only about half a yard long, so the subspecies name sesquipedalis (one-and-a-half-foot-long; 1.5 feet (0.50 yd)) is a more accurate approximation.A variety of the cowpea, the asparagus bean is grown primarily for its strikingly long (35 to 75 centimetres (1.15 to 2.46 ft)) immature green pods and has uses very similar to those of the green bean. This plant is in a different genus from the common bean. The many varieties are usually distinguished by the different colors of the mature seeds. It is a vigorous climbing annual vine. The plant is subtropical/tropical and most widely grown in the warmer parts of South Asia, Southeast Asia, and southern China.The crisp, tender pods are eaten both fresh and cooked. They are at their best when young and slender. They are sometimes cut into short sections for cooking uses. As a West Indian dish, they are often stir-fried with potatoes and shrimp. In Odisha, India, they are used to make a variety of dishes, especially a sour dish - ଝୁଡ଼ୁଙ୍ଗ ବେସର [judunga besara] cooking along with mustard sauce and lime. They are also used in stir-fries in Chinese cuisine and Kerala cuisine.[citation needed]

In the Philippines, they are widely eaten stir-fried with soy sauce, garlic, and hot pepper and in an all-vegetable dish called utan, or are stewed in bagoong-based dishes such as pinakbet and dinengdeng. Other Filipino dishes that have yardlong beans as ingredients are sinigang and kare-kare. Yardlong beans are also separated from the pod and are cooked with the buds of the alukon tree (Alleaenthus luzonicus) and other vegetables in a dish called agaya in northeastern Luzon.[citation needed]

In Malaysian cuisine, they are often stir-fried with chillies and shrimp paste (belacan) or used in cooked salads (kerabu). Another popular option is to chop them into very short sections and fry them in an omelette.[citation needed]

The plant is easy to grow in areas with hot and humid summers where other green bean varieties may succumb to heat damage in summer, and as such is worthy of more cultivation in these areas. This plant is particularly easy to grow in the Southeastern United States and southerly Midwestern United States, where it is not currently grown commonly.[citation needed]

In Suriname cuisine, they are served with roti.[citation needed] Similarly, in Trinidad and Tobago and Guyana it is an Indo-Trinidadian/Indo-Guyanese dish that fried or curried and served with roti or rice.