Though my family has enjoyed the bountiful harvest of Purple Hyacinth Beans I have stir-fried, they really prefer the English beans (Phaseolus vulgaris) such as “Blue Lake” that you buy fresh, frozen, or canned from the store. The cooking method to make the Purple Hyacinth Bean (Lablab purpureus) taste like an English-type bean is the same as the method I use for Chinese Long Beans, though the Hyacinth beans must be cooked for a shorter amount of time. In short, I blanch them.
|Purple Hyacinth Beans Ready to Cook|
|Add plenty of salt to the boiling water|
|Most - but not all - beans will turn some shade of green|
|Not so purple Hyacinth Beans ready to eat|