Green beans

Green beans (Vigna radiata) is a kind of palawija that is widely known in the tropics. Plants belonging to the tribe of legumes (Fabaceae) has many benefits in everyday life as a source of vegetable high protein foods. Green beans in Indonesia ranks third most important as legume crops, after soybeans and peanuts.
The most valuable part of the economy is the seeds. Green beans are boiled until soft and eaten as porridge or eaten directly. Mature seeds are crushed and made into the contents of onde-onde, bakpau, or turi bleeding. Sprouts of green beans into vegetables are commonly eaten in East Asia and Southeast Asia and are known as bean sprouts. The green beans when boiled long enough will break and the starch contained in the seeds will come out and thicken, into a kind of porridge. Green bean powder, called on the market as hunkue flour, is used in the manufacture of pastries and tends to form gel. This flour can also be processed into noodles known as soun.