Selection and storage
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| Lablab purpureus. |
In numerous Asian households, tender, immature whole lablab beans are frequently employed in cooking. Fresh beans are readily accessible in local markets across tropical countries.
Select fresh, tender, immature beans for vegetable use. Avoid shriveled, broken, cut, and bruised beans, as they are less appetizing and prone to spoiling early. To store, place them in the refrigerator like French beans for prolonged freshness.
Preparation and Serving methods
To start, rinse the beans under cold water to remove any dirt from the surface. Trim the ends, discarding any strings that come off easily with the ends. Then, cut the beans into uniform sections to ensure they cook evenly.
When dealing with dry beans, treat them as you would any other variety. Soak them in cold water for 6-8 hours. This soaking process, followed by boiling, helps eliminate anti-nutritional compounds and reduces the likelihood of flatulence.
Consider these serving suggestions:
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Utilize fresh beans in stir-fries, stews, baked dishes, or salads.
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In India, hyacinth beans are known as seim beans (सेम फली). Tender beans are commonly used in a dish called sem-aloo ki sabzi, which includes potatoes, onions, and tomatoes.
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Che dau van is a beloved Vietnamese bean dessert made with boiled hyacinth beans, sugar, and coconut milk.
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The whole immature pods are popularly known as Chapparada avarekayi (ಚಪ್ಪರದ ಅವರೆಕಾಯಿ-trellising lablab pole beans) in Kannada language. These beans are used in a delicious curry preparation served over rice.
Safety Profile
It is important to thoroughly cook hyacinth beans before consumption. Raw beans contain cyanogenic glycosides, which can lead to the release of cyanide gas and cause toxicity.
Cooking effectively removes these toxic substances, rendering the beans safe for consumption. (Medical disclaimer).
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Further Resources:
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Hyacinth mature seeds-USDA National Nutrient Database.
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Raw, immature pods-USDA National Nutrient Database.