Guar Beans

A particular favorite in Hindu Gujarati cuisine, these slender green beans appear at farmers’ markets and Indian markets from time to time, sold as expensive exotics, which makes Indians chuckle. This is the plant (Cyamopsis tetragonoloba) that yields what chemists call gum guar (commonly known as guar gum), with its many uses in food technology. The young and tender beans have a slightly bitter edge that is tempered by cooking with tomatoes or a touch of sweetness. Parsis cook guarphalli with braised meat—definitely a dish in the family-night category, but absolutely delicious. Seen out of that particular context, it’s a vegetable well worth exploring. Make Guar Bean Ragout, or add the beans to Savory Braised Lamb. Larger beans need to be strung.