One of the delights of living in a diverse community is the variety of produce that's available.  Summer is prime green bean season, and the asian long bean (yard long beans) is variety that I love.  You can certainly substitute it for regular green beans in the recipes you love.  I'm cooking them with a little mustard seed and finishing with mustard oil for a nice, light summer version with a little zing.  This is so easy and fast your kitchen have doesn't have time to heat up.  This recipe is husband approved; it's been requested and prepared for the last several weeks when I can get my hands on the beans!

From a nutrition standpoint, Asian long beans are a rich source of vitamins A,C, calcium and fiber.  The mustard adds some anti-inflammatory properties as well.  The extra virgin olive oil is a healthy mono-unsaturated fat.

You can find black mustard seed and mustard oil at most Asian markets or online.

RECIPE: Asian Long Beans with Mustard Seed and Oil

INGREDIENTS

• 2-3 cups chopped long beans (about 1/2 inch pieces)
• 2 teaspoons extra virgin olive oil 
• 1 teaspoon black mustard seeds
• 1/2 teaspoon sea salt
• 1/4 teaspoon cane sugar
• 1/2 teaspoon mustard oil

PROCESS

1. Heat mustard seeds in oil until they start to pop
2. Add the beans, salt and sugar.  Toss to mix and cover the beans for 2-3 minutes until tender.
3. Drizzle the mustard oil over, toss and enjoy.