Yardlong beans.

Yardlong beans are slender green pods, often a forearm long or more, with a crisp snap and a mild, fresh flavour. In Thai cooking they bring crunch to a dish, and they are cut into short lengths so they cook quickly and evenly.

Ways to use it

• Stir fry with red curry paste, minced pork and kaffir lime leaves.
• Cut into short pieces for papaya salad, where they add a squeaky crunch.
• Eat raw or blanched with a shrimp paste chilli dip.
• Fry with garlic, egg and a splash of fish sauce for a quick side dish.
• Simmer in a coconut milk curry for the last few minutes.

Storing it

Do not wash the beans before storing. Place them in a container lined with paper towels in the fridge drawer, and use them within a few days. Wash under running water just before cooking, and trim the ends then. Beans that feel limp or look dry have lost some of their snap, so cook them first.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest date and the certificate.