Chinese red noodle beans

Red noodle beans growing on the corn stalks in our garden

The folks at BADSEED Farm and Market picked Chinese red noodle beans as the runner-up “sexy veggie of the week” a few weeks ago.  In the related post on Kansas City Food Circle, they describe the beans:

They boldly trellis up my massive corn stalks and gracefully hang from the plant like some other-worldly red serpent swaying in the deep blue sky. They taste just as wild with a nutty, crisp, and fulfilling flavor.”

Now that you know a little more about these long and lean beauties, on to the recipes!

Simple preparation of lightly steamed beans with garlic olive oil and s&p.  Steam for 7-10 minutes, or until desired tenderness.

Saute onion and garlic in a bit of oil, then add beans.  Mix almond butter with enough water to achieve a saucy consistency and pour over green beans.  Finish with a touch or soy sauce or salt.

Start with lightly steamed beans and roasted beets.  Toss together with olive oil, a good balsamic, and s&p.

1 Comment

  1. Rebecca says:

    Your posts always make me hungry!

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