Local Long Beans with Crispy Meyer Lemon Breadcrumbs

October 18, 2021 / By Foodland

Local Long Beans with Crispy Meyer Lemon Breadcrumbs

“Try our new take on a classic Thanksgiving side this year! This dish looks and tastes gourmet, but it’s super easy to prepare and stars one of my favorite local vegetables.”
- Rebekah DeCosta, Senior Chef De Cuisine
Course Side Dish
Cuisine Vegetables
Servings 6 Servings


  • 3 pounds Ho Farms Long Beans(ends trimmed and cut into 2” pieces)
  • 2 cups coarse rustic breadcrumbs
  • 0.25 cup Maika'i Dried Cranberries
  • 1 tablespoon Meyer lemon juice
  • 2 small meyer lemons(Finely Shredded Zest)


  1. In a large sauté pan over medium heat, cook breadcrumbs in 2 tablespoons oil, continuously stirring for 5 minutes. Stir in Meyer lemon zest and ½ teaspoon of salt and pepper. Cook and stir until golden for an additional 5 minutes. Pour into a bowl.
  2. Heat oil over high heat in a large skillet. Add long beans and cook until long beans start to blister, about 5- 7 minutes. Add cranberries and lemon juice and cook for another 2 minutes until long beans are tender. Remove from heat.
  3. Add long beans to a platter and top with toasted Meyer lemon breadcrumbs.
  4. Serve. 
Tried This Recipe?
Mention @foodlandhi or tag #foodlandrecipe!