Kacang Panjang refers to "long bean"(Vigna unguiculata) in Indonesia. These long, thin beans can grow over one foot in length, very similar to green beans. It is also known in English as yard long bean, snake bean, long-podded cowpea, asparagus bean or chinese long bean The crisp, tender pods are eaten both fresh and cooked. They are at their best when young and slender. They are sometimes cut into short sections for cooking uses. They are used in stir-fries in Chinese cuisine. In Malaysian cuisine they are often stir-fried with chilis and Sambal or used in cooked salads called Kerabu. Chinese long beans have a more delicate flavor and are common in Cantonese cuisine.

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