Long beans are indeed long — sometimes up to a yard long. It’s not just a long green bean, but actually a relative of black-eyed peas. Also known as yard-long beans and snake beans, these have a distinctive flavor and are somewhat denser and chewier in texture when compared with a crisp green bean. Long beans are rich in vitamins A and C.

When buying long beans look for thin, smaller beans with no bulges. These lighter-colored versions will be more tender. Dark long beans are more robust in flavor and chewier, well suited for braises, stews and deep-frying.

Long beans should not be steamed like green beans; stir-frying, deep-frying and braising are best. In Thailand they are served raw and are sometimes used in green papaya salads. Use them in Thai curries where they retain their texture and absorb seasonings after simmering.

Strong seasonings like Chinese fermented black beans, fish sauce, ginger, garlic, soy sauce and chili sauces are well suited to cooking long beans.

In Chinese cuisine these podded beans are complementary to rich foods such as eggs and shrimp and are considered good summer fare.

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Hawaii food writer Joan Namkoong offers a weekly tidbit on fresh seasonal products, many of them locally grown.