Winged Beans

Vegetable

Winged Bean is a tropical legume recognizable by its unique four-winged edges running along each pod. Native to Southeast Asia, it is prized as a “super vegetable” because nearly every part of the plant—pods, leaves, flowers, and tubers—is edible. The pods are tender and crisp when young, often compared to green beans with a slightly nuttier flavor.

How chefs use it:

Stir-Fries & Curries: Sliced and cooked quickly with garlic, chilies, or coconut-based sauces.

Salads: Blanched and tossed with herbs, lime, and fish sauce in Southeast Asian dishes.

Soups & Stews: Added for texture and mild sweetness.

Edible Leaves & Flowers: Cooked like spinach or used fresh in salads.

Tubers: Starchy roots can be boiled or roasted like potatoes.

Texture & Prep Tips: Pods are crisp with a pleasant crunch when raw or lightly cooked. Best harvested young, as mature pods become fibrous. Rinse thoroughly and trim ends before slicing.

Flavor profile in a dish: Mild, nutty, and slightly sweet with a bean-like taste. Absorbs sauces and seasonings well, making it versatile in savory dishes.