Long beans were one of the first new-to-me items I remember buying at a farmers market many moons ago. I was instantly drawn in by their snake-like appearance. Though they taste very similar to green beans, they retain their firmness and crunch a bit more when cooked. If you’re looking to up your bean-cooking game, try these. They’re cooked in a bath of rich coconut milk scented with aromatics like ginger root, chili peppers, and shallots. You can find the recipe over on the Loam Agronomics blog.