Red noodle beans, also called yard-long beans, are seen in many Asian cuisines, but they're pretty unusual in the United States.
They're beautiful, though, and as easy to grow as any other bean. More importantly, they're delicious.
They have an impressive nutritional profile--primarily in their vitamin C and magnesium content--but, I mean, can't you tell just by looking at them that they're full of good-for-you stuff?
My favorite way to cook them is to cut them into 1-inch lengths and sauté them quickly in a very hot pan with a little bit of garlic.
They lose some of their pretty color when cooked, but they're still tasty: earthy, a little sweet, with a crisp-tender texture.