Purple beans are varieties of common beans (Phaseolus vulgaris) known for their deep purple pods, colored by anthocyanin antioxidants, offering a mild, earthy flavor and serving as a visually striking addition to salads, stir-fries, and side dishes, though their color often turns green when cooked due to pH changes. They can be enjoyed raw for maximum color and nutrients or lightly cooked, and include types like Purple French Beans (e.g., Blauhilde) and Purple Yard-Long Beans.
Key Characteristics
- Color Source: The rich purple comes from anthocyanins, the same pigments in blueberries and red cabbage, which also provide antioxidant benefits.
- Flavor: Similar to green beans, with an earthy, grassy taste, but some varieties are sweeter.
- Texture: Tender and crisp when fresh, they become softer when cooked.
Cooking & Usage
- Raw: Dice or chiffonade into salads for crunch and color.
- Light Cooking: Briefly steam, sauté, or blanch to retain some color and nutrients; they’ll shift to green.
- Versatile: Use in grain bowls, curries, stews, or as a simple side dish.
Varieties
- Baby Purple French Beans: Small, tender pods, great for snacking or salads.
- Purple-Podded Asparagus/Yard-Long Beans: Long, slender pods that are great in Asian-inspired dishes.
Fun Fact
- The purple color acts as a natural sunscreen for the plant, protecting it from UV rays.
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