Long beans, aka Chinese long beans, can be found in most Asian markets. If you’re lucky enough to live in NYC, you can pick them up from just about any vendor on the streets of Chinatown for very cheap. You’ll get a lot of bean for your buck, too — even when cut into thirds the beans are waaaaayyy longer than anybody needs. I’m a fan of cooking them at a very high temperature for a very short time, maybe with a little garlic and chile. The texture of long beans in different than the traditional green bean — they are much firmer, so they can withstand longer cooking times as well. Just make sure you season them well — they have a harder time absorbing flavor than even wax beans do.