Long beans with dry sausage and soy

Long beans with dry sausage and soy
Yield: 4

Long beans with dry sausage and soy

Think of long beans as a more robust green bean. They do really well cooked into stir-fries or stews and tend to be a bit starchy and woody when not cooked long enough. That makes them a great winter vegetable and a perfect addition to braised meals. This version could be a light dinner on its own paired with some simple steamed rice. There are shelf-stable Asian dry sausages available in a couple of grocery stores in Whitehorse, but you could use any sort of dry salami, or even some nice fatty fresh pork sausage if you have that on hand.


  • 1 tsp toasted sesame oil
  • 2 small sausages, chopped (about 1/2 cup)
  • 1 small onion, chopped (about 1/2 cup)
  • 1 bunch of long beans, tips removed and quartered (about 4 cups)
  • 1 1/2 cups water
  • 2 Tbsp soy sauce
  • Toasted sesame seeds, to garnish


  1. Heat sesame oil in a large skillet over medium-high heat and, when shimmering, add the chopped sausage. When the chopped sausage begins to brown, add the onion and cook until onion is translucent, about 5 minutes. When the onions are translucent add the long beans, water and soy sauce, and then bring to a simmer and cover. Cook covered for 15 minutes.
  2. After 15 minutes, remove the lid and let any remaining liquid fully reduce. Season to taste with salt and red pepper flakes, and serve garnished with toasted sesame seeds.

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