Dragon Tongue Beans

The Advantages Of The Dragon Tongue Beans

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Description\/Taste The Dragon Tongue beans can be used in multiple stages of maturity. When harvested young the entire kernel, shell and seeds are edible. Young beans have a warm cream color and are ready for harvest when purple varieties appear on their stringless pods. Dragon Tongue beans have a full shape and measure on an average six inches in length. Fresh, immature pods are crisp and succulent and carry four to six plump bone white seeds with pink to purple stripes. The new seeds are firm, slightly starchy, nutty, and sweet. The entire bean at this young stage can be eaten raw or cooked.

 

When cooked, the bean will lose its bright colors. They’re also a dual purpose bean, qualifying as a fresh snap bean when young and as a shelled bean when fully mature. Nutritional Value Dragon Tongue beans are rich in protein and fiber and additionally offer potassium, selenium, iron, folic acid, manganese, vitamins A, C and K, and calcium. Applications When harvested young the tender pod of this bean is entirely edible. To preserve their crisp texture beans can be smoked or steamed for several minutes then dropped in an ice bath to halt cooking. Even when cooked lightly their outer stain will fade once cooked.

 

To show their coloring utilize young beans in raw preparations like salads or served beside crimson crepes like a credit. Dragon Tongue beans are also perfect for pickling along with fresh herbs, spices, along with other vegetables. Fresh Dragon Tongue beans may even be stir-fried, braized or sliced and fried in tempura batter. When more mature Dragon Tongue beans can be shelled and their seeds utilized as a legume. Fresh or dried Dragon Tongue seeds can be ready similarly to other shelling beans and must be cooked before consumption. For best flavor and texture use beans within four to 5 days.

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Chad Barney
My name is Chad Barney, people call me Chad. I have been cooking in family-owned and operated restaurants since I was 8 years old. I grew up in California, Los Angeles, and have lived in New York City since 2009. I learned original Thai recipes from my mother, aunts and other relative working in our family kitchens. As a personal chef I focus on healthy cooking less oil, less sugar or no sugar at all but use the sweetness for vegetables and natural sweetener such as palm sugar.

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