Selection and storage
Winged beans are available in tropical markets almost year-round. They are known by various local names such as “kacang botol” in Malaysia and “kecipir” in Indonesia. The bean is also referred to as the asparagus bean for its delicate asparagus-like flavor in the younger pods.
Other popular names include asparagus pea, princess pea, four-angled bean, and goa bean.
Despite their exceptional nutritional potential to help combat malnutrition, cultivation remains mostly confined to small farms and home gardens.
Beyond the young pods that attract the most attention, nearly all parts of the plant—its crisp leaves, tender shoots, flower blossoms, and underground tubers—are used in a variety of dishes across tropical cuisines.
When buying, select tender, immature pods with a bright green color and soft peas inside. Avoid overmature or discolored pods, as they tend to be fibrous with dry seeds.
For best flavor, consume the beans while fresh. If storing, keep them in a plastic bag in the refrigerator—similar to French beans—for up to four days.
Preparation and Serving methods
Rinse the winged beans thoroughly under cold water and gently pat them dry with a paper towel. Trim the tip ends and slice the beans diagonally into small pieces using a paring knife.
Dried winged bean seeds can be cooked similarly to other peas and dry beans, while the young shoots and flowers make excellent additions to stews and stir-fries.
The tuber, known for its mild nutty flavor and high protein content, can also be enjoyed in stir-fried dishes or hearty stews.
Here are some serving tips:
Tender winged bean pods are a culinary delight across households throughout the tropical regions of South and Southeast Asia. Their sweet, chewy, and earthy flavor is often compared to that of asparagus.
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They are widely used in Indonesian, Malaysian, Vietnamese, and Cambodian cuisines.
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In the Philippines, a popular dish called Ginataang Sigarilyas features winged beans cooked in rich coconut milk with chili peppers, ground meat, fish, or shrimp for added flavor and spice.
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Finely chopped beans are often added to salads, stir-fries, and spicy sambal preparations.
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Whole immature pods can be grilled and seasoned with oil, salt, and pepper for a simple, flavorful dish.
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Winged bean seeds may be roasted, added to stews, or served sautéed or steamed as a nutritious side with fish, seafood, or poultry.
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The plant’s tender leaves and shoots are also commonly cooked in stews and stir-fried dishes.
Safety profile
Winged beans and their various plant parts are generally safe for consumption by healthy individuals. However, people with known legume allergies or those suffering from G6PD enzyme deficiency should avoid eating them.
These beans also contain oxalic acid, a naturally occurring compound found in certain vegetables that may crystallize into oxalate stones in the urinary tract of susceptible individuals.
Therefore, those with a history of kidney or urinary stones are advised to limit or avoid consuming vegetables from the Brassica and Fabaceae families. Ensuring an adequate water intake is recommended to maintain normal urine output and reduce the risk of stone formation.
Read further on:
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≺≺- Hyacinth (lablab) Beans Nutrition facts.
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Further reading:
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Psophocarpus tetragonolobus-Plants for a future.
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ctahr-University of Hawaii- PDF.