Clippings by sea-kangaroo

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You know that you are addicted to planting beans when..

posted by: wertach on 10.23.2014 at 01:10 pm in Beans, Peas & Other Legumes Forum

I was at my Dr.'s office this morning, for a follow up from 3 weeks ago.

Three weeks ago, while I was sitting there next to a freshly watered ficus tree, I was bored and waiting. I found a green bean seed in the pocket of my jacket. I couldn't help it, I stuck it in the dirt!

When I went in this morning it was up and had latched on to the tree! I asked the lady behind the desk if she had noticed it, with plans to confess.

But she got excited and said isn't that pretty! Then asked me if I knew what it could be. I told her it's a green bean vine and she got even more excited!

I couldn't confess then. But I did tell her it will probably die from lack of sun.


clipped on: 10.24.2014 at 03:56 pm    last updated on: 10.24.2014 at 03:56 pm

RE: Name some of your favorite shellies. (Follow-Up #5)

posted by: zeedman on 09.21.2014 at 01:48 am in Beans, Peas & Other Legumes Forum

Most of my favorites are listed & described on the Shelly Bean threads.
Bird Egg #3
Brita's Foot Long
Ma Williams
Soissons Vert
Striped Cornfield
Giant Red Tarka

Honorable Mention:
Tiger Eye (bush)
Uzice Speckled Wax (pole wax)
Zlatac (pole wax)

I tried Serbian Pole for the first time this year, and it would be near the top of this list for flavor.

To cook shellies, I generally boil them when fresh... but will sometimes steam the blanched & frozen ones. The pasta kettles with strainer baskets make transferring the beans easier. Cooking time varies, but is generally somewhere around 20 minutes. I start testing them at 15 minutes; when done, the skin might still be a little tough, but the interior should be cooked & soft. I have a bowl with pre-melted butter/margarine & salt ready, pour the beans out of the strainer basket directly into the bowl, and stir (gently!) to quickly coat the skins.

It is important to transfer the cooked beans as quickly as possible; once out of the water, the skins will dry quickly & often crack.

For larger quantities, I will use 2 large bowls (only the first one is buttered) and pour the beans back & forth between the two until the butter, salt, and any spices have coated the beans evenly. This method avoids breakage, especially for the softer beans. I then cover the beans & allow them to cool, stirring occasionally... the interior will firm up, while the skins will soften. For my taste, they are best when just warm, not hot... and eaten with a small fork or tooth picks.

I'm surprised to hear about all of the problems people have had with Soissons Vert. Although it can be slow to start, it only did poorly for me in a very wet year, when nearly all of my beans were sickly.


clipped on: 09.29.2014 at 01:23 am    last updated on: 09.29.2014 at 01:24 am