Pick Your Own Yardlong Beans in the Netherlands: A Snappy Adventure

There’s something deeply satisfying about yanking a yardlong bean off the vine. Not quite a bean, not quite a noodle—these leggy, emerald-green pods can grow up to a meter long, and in the Netherlands, several farms invite you to come grab a handful (or armful) yourself. It’s a perfect outing for you, your friends, or a gaggle of kids who suddenly become very serious about “bean hunting.”

As you wander the rows, look for beans that are bright green, firm, and snap cleanly when bent—avoid the floppy or wrinkly ones (they’ve passed their prime). The real trick? Don’t pull too hard. A gentle twist and tug usually does the trick, and before you know it, you’ll have a bundle so long you’ll need two hands to carry it. Pro tip: wear a long sleeve if you’re sensitive to the plant’s tiny prickles, and don’t forget to compare lengths with your friends—there’s no shame in a little friendly competition.

Once you’ve hauled your prize home, the fun continues. Yardlong beans taste like a cross between green beans and asparagus, with a slightly nutty, mellow flavor. They’re best eaten fresh or quickly cooked—overcooking turns them to mush.

How to use them: Chop into 2-inch pieces for stir-fries, salads, or even pickling. Their long shape also makes them fun to grill whole as a conversation starter—just brush with oil and sesame seeds.

Two Cooking Recipes

Recipe 1: Garlicky Yardlong Bean Stir-Fry

  • 250g yardlong beans, cut into 5 cm lengths
  • 3 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tbsp vegetable oil
  • A pinch of red pepper flakes (optional)

Heat vegetable oil in a wok or large skillet over high heat. Add garlic and red pepper flakes, stir for 10 seconds. Toss in beans and stir-fry for 3–4 minutes until bright green and slightly blistered. Drizzle with soy sauce and sesame oil, toss once, and serve immediately with rice or noodles.

Recipe 2: Yardlong Bean & Coconut Curry

  • 300g yardlong beans, cut into 4 cm pieces
  • 1 can (400ml) coconut milk
  • 1 tbsp green curry paste
  • 1 onion, sliced
  • 1 tsp fish sauce (or soy sauce for vegan)
  • A handful of fresh basil leaves

Sauté onion in a splash of oil until soft. Add curry paste and cook 1 minute. Pour in coconut milk and bring to a simmer. Add beans and cook 6–8 minutes until tender but still bright. Season with fish sauce. Stir in basil, then serve over jasmine rice.

One Cocktail Recipe

Yardlong Bean & Lemongrass Cooler

  • 4–5 yardlong beans (whole or halved, for muddling)
  • 30 ml gin
  • 15 ml fresh lime juice
  • 10 ml simple syrup
  • 1 stalk lemongrass, bruised
  • Soda water
  • Ice

In a shaker, muddle the beans and lemongrass gently (don’t pulverize—just release the flavor). Add gin, lime juice, simple syrup, and a handful of ice. Shake vigorously. Strain into a tall glass over fresh ice, top with soda water, and garnish with a whole yardlong bean draped over the rim. Sip, and marvel at the grassy, subtly herbal elixir you’ve created.