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Long beans are less sweet and more grassy than American green beans, pairing best with Southeast Asian sweet, sour, and spicy flavors. Crisp yet tender, the whole pod is edible raw or cooked and should be cut into 2- to 3-inch pieces.
Blanch for one minute and shock in ice water to enhance flavor and color. They also hold up well in long braises and stews without getting mushy.
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