Hyacinth bean

Lablab purpureus · Legume

40 pairings

The hyacinth bean (Lablab purpureus) is a vigorous, twining tropical legume grown for its flat, often vividly purple pods and its starchy, protein-rich seeds. Tender young pods are eaten as a vegetable across South and Southeast Asia and Africa, while the dried beans are boiled into dals and stews — but raw or undercooked seeds are mildly toxic and must be cooked thoroughly.

Picking a good onedrag

This season's crop, hard and cleanOld, hardened, musty

Cupboard stockThe standard dal bean. Soak overnight, drain, boil in fresh water until fully tender, and discard the water - never return the soak to the pot.Everyday best

Seed coatA shade duller, still even and full

The handfulHard still, the rattle a shade duller

The white scarIvory, clean along its whole length

Smell in the bagAlmost nothing, a dry paper note

What to look for, from this season's crop, hard and clean to old, hardened, musty.

Preparing