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Food Lens

Food Lens · Produce

Snake beans

Mild and slightly grassy, with a firmer, chewier bite than standard green beans.

Lens analyzed

Snake beans, also called yardlong beans, are a thin, extremely long green bean variety, often a foot or more in length, used in stir-fries and other Southeast Asian dishes. They have a firmer, less watery texture than common green beans.

Where it comes from

Snake beans are native to tropical Asia and Africa and remain a common vegetable across Southeast Asian and South Asian cooking, showing up more often in North American grocery stores through Asian markets.

Buying it

Choose beans that are firm and snap cleanly rather than bending limply, avoiding any that are shriveled, yellowing, or have soft brown spots.

Storing it

Refrigerate snake beans in a loose bag in the crisper drawer, where they keep for about a week; cut them to a manageable length before cooking.

Keeps about 5 days in the fridge.

In season

Peak season is July–September, though it's available year-round.

Snake beans are locally seasonal in warm months, with imported supply often available in specialty produce sections.

Recipes that use snake beans

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