Plant Spotlight: Urizun Japanese Winged Bean

Join Louisiana Simple Living in this new series casting a spotlight on various really cool plants that I grow in my backyard organic raised bed garden. The first plant in the spotlight is the Urizun Japanese Winged Bean. This exotic and tropical plant grows great in Zone 9A. Check out all the bean pods and the harvest. I then took the harvest inside and cooked up a batch of them using my tried and true bean recipe.

You can check out the YouTube version of this post at:

YouTube version of Plant Spotlight: Urizun Japanese Winged Bean

As you see below, the Urizun Japanese Winged Bean is grown on a 16-ft “cattle panel” bent over between two raised beds.

Plant Spotlight:  Urizun Japanese Winged Bean
Plant Spotlight

Urizun Japanese Winged Bean Information

The Urizun Japanese Winged Bean is a green colored bean with green wings that is a variety from Japan. The winged bean is not day length sensitive, enjoys the sun, can thrive in both drought and heavy rainfall environments. Thus, it is highly adaptable and does well in the deep South.

Crazy design of the Urizun Japanese Winged Bean
Crazy design of this Urizun Japanese Winged Bean

Winged beans are native to equatorial Asia. In Zone 9A, it begins to produce pods in August (depending on when you sow the seeds) and heavy production will continue until first frost.

See the pretty lavender colored flowers of the Urizun Japanese Winged Bean.
Crazy design of this Urizun Japanese Winged Bean

The vines are lush and tropical looking, with lavender flowers and unique pods.

Beautiful lavender flowers of the Urizun Japanese Winged Bean

You want to grow them on a trellis as they vine and will need to be grown vertically. If grown on the ground, they will try to spread out and bean pods will end up sitting on the soil with the moisture and eventually rot. So, make sure you have a setup to grown them vertically.

Time to Harvest

Each Urizin Japanese Winged Bean has its own design

The beans are rich not only in protein, but in antioxidants as well. They are traditionally blanched and stir fried with Ume (Japanese pickled plum).

Harvesting a pepper to eat with the beans

Not a bad harvest. A few of these are too big and will be too hard to cook to be soft enough to eat. However, most will do. I will keep the two dried “brown” bean pods for seeds next year.

Urizun Japanese Winged Bean Harvest (with a pepper as well)

Time to Cook Urizun Japanese Winged Beans

I am going to prepare them like I normally would with any fresh green bean. However, I will slice them up into star pieces before cooking them with some beef broth, a little sweet Vidalia onion, a fresh Cubanelle pepper, some fresh minced garlic, and some browned Tasso.

See how unique the Urizun Japanese Winged Bean “stars” look after slicing them up.

Star pattern after cutting up Urizun Japanese Winged Bean
Slicing up the Urizun Japanese Winged Beans

Alright, we finished cutting up all the Urizun Japanese Winged Beans as you see them in the picture below. I already diced up the sweet Vidalia onion and the Cubanelle pepper, with some garlic as well.

Bowl of sliced Urizun Japanese Winged Beans

You might now now what Tasso is or where to get it if you are not from the deep South and especially southeastern Louisiana. It is a smoked and well-seasoned piece of pork, although you can get it as Turkey Tasso, but that doesn’t taste quite as good.

Nothing like it: Savoie’s Pork Tasso”

The idea with Tasso is to get it in the pot first and brown it over med-High heat. You want the meat to stick to the bottom, not burn, but leaving traces of the meat, fat and seasoning sticking to the bottom. Cajun’s call this “Gradoo”.

Melting a little salted Butter to the Pan

I’m adding in the Tasso first to build up that flavor and the “Gradoo” on the bottom of the pot. The butter just gives it a little bit of fat to help brown the Tasso.

Adding chopped-up Tasso to the Pot

Browning up the Tasso

I added the sweet Vidalia onion, Cubanelle pepper and garlic to the pan, covered it, and the liquid from the vegetables will deglaze the bottom where the Tasso created the “Gradoo”.

I’m now going to add the “Better than Bouillon” concentrate with some water to make a broth that we will cook down for 3 hours.

Adding some Roast Beef “Better than Bouillon” concentrate for broth and superb taste.

We bring everything together and just need to cook it for 3 hours or so.

Cooking my Urizun Japanese Wing Bean using Tradition Cajun Bean Recipe

Time to Eat

It’s now been cooking for about 3 hours and it smells absolutely great. I uncovered the beans for the last 1/2 hour or so to condense the liquid. Now, it’s time to eat.

Stewed Urizun Japanese Winged Bean after cooking 3 hours

I’m just going to serve up a bit in a small bowl to taste it. I can tell you the smell is just incredible.!!!

Serving the stewed Urizun Japanese Winged Beans

I tell you the flavor is right on target, the Urizun Japanese Winged Bean “stars” are cooked well and all the flavors have come together as one. It is just fantastic!! It’s hot but tastes great!

Eating Time

Stewed Urizun Japanese Winged Beans

D Ferguson
We slice up the Urizun Japanese Winged Bean and cook it down with beef broth, onions, cubanelle peppers and garlic. All of these flavors come together as one into a delicious flavored fresh beans recipe.
Prep Time 20 mins
Cook Time 3 hrs
Total Time 3 hrs 20 mins
Course Side Dish
Cuisine Cajun


  • 40 Pods Urizun Japanese Winged Beans
  • 1 package Tasso
  • 1 small Onion, Sweet Vadalia
  • 1 small Pepper, Cubanelle or other type (not too hot)
  • 3 cloves Garlic (I really like garlic so I usually put more than 3 cloves)
  • 3 cups water You have to play with this as it all depends on how much of the beans and other items fill up the pot and how long it takes to cook it down.
  • 3 tbsp "Better than Bouillon", Roast Beef You can substitute the water and bouillon with beef broth if you desire.
  • Cajun Seasonings to Taste


  • Melt 3 tbs of salted butter in your pot.
  • Chop up your Tasso into 1/2" pieces and add to pot. Brown your Tasso over med-high heat.
  • Add you onion, pepper, and garlic to the pot, cut back the heat, and cover. Let cook for 10 minutes to deglaze the pot while softening the vegetables.
  • Add the Urizun Japanese Winged Bean to the pot and cook for 10 minutes.
  • Add the water and the "Better than Bouillon", or broth and stir.
  • Cover and cook on med-low for 2 1/2 to 3 hours or until flavors come together.
  • Remove cover and let the juice cook down to the consistency desired.
  • Serve and enjoy!
Keyword bean, Cajun, stewed, tasso, Winged Bean

Thanks for joining me on the Louisiana Simple Living’s BLOG and hopefully you will go ahead and check out the video on YouTube. Thanks again and see you next time on Louisiana Simple Living @ !!

Published by D Ferguson

Just a simple man doing my thing living the simple life in Louisiana.

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