Baguio beans get their name from the Mountain Province of Baguio where the temperature is cooler than the lowlands. The beans are harvested when they are 4-5 inches in length and when the beans are still flat. Otherwise, the seeds will form and the beans will be fibrous and stringy.
You can use Baguio beans in pansit (noodles), chop suey, vegetable lumpia, and many other dishes. As a side dish on its own, you can steam the beans with ginger or blanch the beans and then cook in butter and olive oil with garlic. It is easy to make and good with main courses like chicken, pork, beef, or even fish.