Any ideas on how to cook these? Looks like I’m about to get some, plenty of recipes online, but maybe y’all have a favorite way to prepare yard long type beans.

Don't forget about that "Chinese Buffet" beans recipe I posted in the Recipe section. It's good with either yard longs or regular green beans.
I've also just steamed the Red Noodles until tender and put butter on them. Yeah, they taste a little bit different than regular green beans but you can pretty much use them interchangeably in green bean recipes.

I ended up cooking the first picking on a hot iron skillet with a little hot bacon grease and a garlic clove to flavor the grease. Tossed the beans around for a few minutes. Really nice flavor.

May do something similar tonight since I plan on searing some Ahi tuna steaks on the grill. Might add some ginger or a little lime or some chili flakes. Nice to have these beans fresh from the garden, looks like they have it in them to produce for a good long time.

Cut some up and cook them with blackeyed peas.

[mention]worth1[/mention] I’m growing purple hull peas also. I might cook them together. I tend to freeze my shelled purple hull peas and cook them when the weather cools down some.

I cut them into shorter lengths and sauteed in olive oil.

They cook very quickly. I just sauté or steam them with a bit of garlic and butter.

I usually plain saute with butter or oil but if we're feeling fancy, we'd grind up some Sichuan peppercorns and soysauce/fish sauce for an Asian inspired stirfry.

I did my second batch on the hot comal out on the BGE. This time, I used avocado oil in lieu of bacon grease (high smoke point) and seasoned with salt, garlic and my homemade sun dried red pepper flakes. Cooked and tossed around for about 3 minutes on that hot metal. Beans retained some crispness, got a bit of char, and with an overall yummy earthiness without tasting raw.

Cut up raw in salad.
I actually eat most of my green beans raw.
So did my old dog Rip.
He loved raw green beans.

Here's a favorite recipe of mine, with the long beans, or green beans. Works well with overgrown beans, as long as the strings are removed. Also good with the hollowed out long beans (most varieties get this way, but the red noodles and Thai reds only seem to do this for me in extreme heat).

Szechwan Dry Fried Beans

1 1/2 lbs green beans (fresh); in 1 1/2 in. lengths
1/2 inch ginger; minced
1/2 cup(s) dried shrimp
1/2 cup(s) szechwan preserved vegetable; minced
1/2 tsp sesame oil
1 tsp sugar
6 tb vegetable oil

A. Soak the shrimp in warm water 2 hrs. Drain, and mince in FP with preserved vegetable and set aside.

B. Heat 3 tb oil in a 12" skillet or 10" sauté pan over high heat. Add beans and stir-fry 2 min., then reduce heat to medium. Cook 7 min. longer, stirring frequently, then remove to a plate and wipe out pan.

C. Heat pan over high heat and add 3 tb oil. Add shrimp mixture and ginger and SF 1 min. Add sesame oil and sugar and SF 1 min. Add beans, reduce heat to medium, and cook 10 min., tossing several times. Reduce heat to minimum, and cook 1 1/2- 2 hrs., tossing occasionally. Beans should be dark brownish green, and chewy when done, coated with specks of the flavorings.

This freezes well. I often made a double recipe of this in a 12" sauté pan. I have also made it with Indian seasonings, omitting the shrimp, sesame oil, and preserved vegetable. I'm trying to find some more combos, using the same cooking method.

How do you cook a green bean for 2 hours and have it come out chewy???

[mention]Nan6b[/mention] The closest thing to this that you will find in a Chinese restaurant is the twice fried green beans, which they deep fry them to shrivel them, and get some of the moisture out, then they stir fry them, with some seasonings. These are more like they would do in a home setting, and they are much more chewy than the restaurant versions.

It's funny that I don't like overcooked beans, in most cases, yet this is a favorite recipe of mine! They are almost like a different vegetable cooked this way.

Here are the photos of me making those Szechwan Dry Fried Beans, start to finish. I had some Chinese dumplings with a couple of dips, while this was cooking.
Szechwan preserved vegetable, before mincing. by pepperhead212, on Flickr

Soaked dried shrimp, ready to mince with the Szechwan preserved vegetable. by pepperhead212, on Flickr

Minced dried shrimp, preserved vegetable, and ginger on top. by pepperhead212, on Flickr

First cooking of beans for Szechwan dry fried beans. by pepperhead212, on Flickr

Cooking the minced preserved vegetable, shrimp, and ginger, before adding the beans for the second time. by pepperhead212, on Flickr

After just two minutes of cooking the seasoning mix. by pepperhead212, on Flickr

Beans added to the cooked seasonings, for the final cooking. by pepperhead212, on Flickr

After cooking 10 min on medium, before turning to minimum for 2 hrs. by pepperhead212, on Flickr

After cooking 90 minutes. by pepperhead212, on Flickr

After cooking 2 hrs. Greens are chewier than the Thai reds. by pepperhead212, on Flickr

Finished dry fried beans, spread out to show the texture. by pepperhead212, on Flickr

brownrexx wrote: ↑Thu Aug 06, 2020 10:26 am I cut them into shorter lengths and sauteed in olive oil.

Ditto. And, I like them just a little bit browned.

One of my favorite yardlong beans. Crisp, good flavor, and they don't lose their color. They do turn sort of grayish when cooked... but a dash of vinegar will restore their burgundy-red color. Very attractive that way even alone, as a side dish with vinegar, soy sauce, and garlic powder. BUT if you really want to capitalize on the vinegar = red, make dilly beans from them. They stay crunchier than most beans, and the color is really eye catching. Really good as gifts, if you have enough.