Winged Bean

Scientific Name of winged bean: Psophocarpus tetragonolobus

Health benefits of winged beans

1. Enhances immunity and supports weight loss

2. Improves eye health and energy levels

3. Improves digestion and bone health

4. Beneficial during pregnancy

5. Prevents diabetes, premature aging and treats nutrient deficiency

6. Builds muscle

7. Helps generate blood and improves skin elasticity

8. Treats anemia and asthma

Description/Taste

Winged beans range in size from small to medium and are typically harvested between 10 and 22 centimeters in length. However, if the pods are allowed to fully develop, they can reach over 30 centimeters in length. The cases bear an unmistakable, rakish, square-like shape included four fluffy sides with frilled edges. Depending on the variety, the surface can be green, dark purple, purple-red, or ivory, and it can have a smooth or rough, waxy texture along the elongated panels. Youthful cases exhibit their unmistakable tints, yet as they mature, they will become brown, solidify, and burst open to oust the seeds. The case’s inside is a slim hole loaded up with a couple of round to oval seeds. The seeds have a crunchy, fleshy consistency and can be ivory, green, brown, or speckled. Youthful Winged bean cases and seeds can be eaten crude and have a delicate, fresh, and delicious nature. Compared to other legumes, the pods are less fibrous and soften when cooked. Winged bean pods and beans are often compared to asparagus for their vegetal, slightly grassy, and sweet flavor. The whole plant is eatable, including the cases, seeds, leaves, roots, and blossoms.

Seasons/Availability

From the end of the spring into the fall, wing beans are available. The plants can be sown multiple times a year in some tropical climates for staggering harvests.

Current Facts

Winged beans, naturally delegated Psophocarpus tetragonolobus, are an exotic animal types having a place with the Fabaceae family. The unusual, four-pointed seed pod of this herbaceous plant is typically sown in home gardens on climbing vines that reach heights of three to four meters. Four-Angled beans, Goa bean, Asparagus pea, Four-Cornered bean, Mauritius bean, Princess bean, Winged pea, Tropical legumes, Kacang botol in Malaysia, Kecipir, Kacang belimgbing, and Kacang Botor in Indonesia, Dau Rong, which translates to Dragon’s Bean in Vietnam, and Urizun and Shikaku-mame in Japan are just a few of the many regional names Winged beans are well known for their adaptability and maintainability, as the whole plant is eatable. The vining plants can be eaten raw or cooked, depending on the recipe and preference, and they are disease resistant and nutrient dense. The edible pods and seeds of winged beans are the primary reason they are grown, and they are widely produced worldwide in tropical areas.

Nutritional Value

Winged beans contain manganese, copper, and iron, which are necessary for the production of the protein hemoglobin and the transport of oxygen throughout the bloodstream. The plants additionally give fiber to manage the intestinal system, phosphorus to fix tissues, magnesium to control ideal nerve working, potassium to adjust liquid levels inside the body, and different supplements, including zinc and B-complex nutrients.

Applications

Winged beans are suitable for both raw and cooked dishes due to their vegetal, slightly sweet, asparagus-like flavor. The whole plant is eatable, including the blossoms, stems, leaves, seeds, and units. Winged bean pods can be sliced and tossed in salads, dipped in fish sauce for a snack, or lightly coated in mayonnaise for a side dish when they are young and fresh. The youthful seed cases can likewise be cured for expanded use, pan-seared with different vegetables, steamed and filled in as a straightforward dish, or added to sambals and dals. Winged beans are frequently simmered into curries, soups, and stews in Southeast Asia. In Vietnam, the seeds are typically prepared by cooking them with catfish, snakehead fish, or grouper. To give the broth a tangy flavor, tamarind is added. The seeds can likewise be mixed with water to make a milk like soy, or the cases can be broiled into tempura. Winged bean pods are smoked in Indonesia and Malaysia for a savory flavor, and the seeds are dried for longer storage. Winged bean flowers, which are used to color rice, have a delicate lavender to light blue hue beyond the pods and seeds. The young leaves can also be served as a side dish with a light cooking, and the cooked tubers have a nutty, earthy flavor and a consistency similar to that of potatoes. Coconut milk, aromatics like garlic, ginger, chile peppers, and lemongrass, cilantro, or basil, seafood like squid, fish, and shrimp, and sesame seeds go well with winged beans. When stored in an airtight container in the refrigerator, whole, unwashed Winged beans can be kept for two to five days. For the best flavor and quality, the various parts of the plant should be consumed right away.

Ethnic/Cultural Info

Winged beans were one of the four fundamental vegetable species developed in Papua New Guinea before frontier rule. The trailing vines were planted in the Asaro Valley near Goroka, the capital of the Eastern Highlands Province, and the Mount Hagen township in the Western Highlands Province. Winged bean plants were seen as an extravagance food source as the whole plant was consumable and given a lot of protein for native eating regimens. The tubers were particularly esteemed and were customarily gathered at one time during the season, an occasion that was commended all through the whole local area. On collect days, it was standard for the tubers to be broiled in earthen stoves, delivering a nutty, satisfying smell. While the tubers were cooking, the local area would accumulate and commend the reap, involving the tubers as a feast illustrative of the dividing among local area individuals. Winged bean plants are still grown in Papua New Guinea today, but their cultivation has been overshadowed by the introduction of European crops. Sing-sings, or cultural celebrations, still feature pods and bean tubers with wings. The purpose of these yearly celebrations is to bring tribes together to share and learn about each people group’s cultural practices. One of the most renowned sing-sings is known as the Goroka Show, a yearly sing held in the town of Goroka. Over one hundred tribes can attend this sing-song, and each tribe performs its own song and dance while dressed in attire that reflects their culture.

Geography/History

Winged beans are believed to be local to New Guinea as it is home to the most variety of the species, yet a large part of the plant’s set of experiences is obscure. Mauritius, a small island off the coast of Madagascar, is mentioned by a few scientists as well as Southeast Asia as the origin center. No matter what its focal point of beginning, Winged bean species have been tracked down all through Southeast Asia, Southern Asia, and tropical Africa since antiquated times. The plants flourish in warm, damp, heat and humidities and are just known in their developed structures, as it is suspected the wild structure might be wiped out. Winged bean plants are regularly planted as home nursery plants and are developed as food and normal medication. The species is financially developed on a limited scale, and the whole plant is eatable, permitting the different parts to be sold in new business sectors. Today, Asia, Southeast Asia, and tropical Africa are home to the greatest concentrations of wingless beans. Australia, South America, Central America, Hawaii, and Florida in the United States are also places where the species is grown.

Recipes that include Winged Beans. One  is easiest, three is harder.

Heart and Hearth		Winged Beans Stewed in Coconut Milk
Kong Kay		Wing Beans Kerabu
Explore Kohchang		Winged Bean Salad
Kahakai Kitchen		Sauteed Winged Beans
Hot Thai Kitchen		Wing Bean Salad (Yum Tuapu)
Salu Salo		Dinengdeng (Boiled vegetables with Fried Fish in Anchovy Sauce)
The Modern Vegetarian		Stir-Fried Winged Bean with Vegetarian Belacan
Real Thai Recipes		Wing Bean Salad
Hunger Hunger		Linda’ s Four-Winged Bean Salad