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Mature Beans

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Mature Beans

Post  Chopper on Thu Jul 01, 2010 8:02 pm

I have green, yellow and black beans growing and a vacation around the corner. The seeds of the black beans are meant to mature on the vine, but were I unable to pick the yellow or green beans at the right time and the seeds matured in the pod, is there any reason I could not dry them and use them the same as any other dried bean?

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Re: Mature Beans

Post  kimbertangleknot on Thu Jul 01, 2010 8:07 pm

I don't see why not. I'm sure they might not taste as yummy as the lesser mature pod, but that's nothing that a little bacon grease, fat back, salt, or anything else can't fix. Smile

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Re: Mature Beans

Post  Megan on Thu Jul 01, 2010 8:22 pm

I'm very glad this subject came up. If you want dry beans, how long do you leave them on the plant? I have black and lima beans growing, the packet says black ones can be used as snap or dry. I am clueless.... Very Happy

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Re: Mature Beans

Post  Chopper on Thu Jul 01, 2010 9:19 pm

Found re: black beans:

"Harvest your beans after the pods have dried completely and the beans
have turned black. (If you pick a few and find the beans are still
white and the pods are moist, allow them to dry further before
harvesting the rest.) When they’re ready for picking, crack open the
pods to remove the beans, and spread them on a flat surface to dry for
another day or two. After that, place the beans in a container in a
cool, dry place and use as needed."

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Dried beans?

Post  ander217 on Fri Jul 02, 2010 9:17 am

Yes, you can use your beans in both the shelly or dried stages.

I was just discussing this with Megan in a private mail - why does no one mention using beans in the shelly stage anymore? When bean seeds fully develop in the pods, but haven't yet dried, they are in the shelly stage. At that point if they are cooked they have a wonderful flavor. They can also be blanched and frozen.(Remember to boil bean seeds for a minimum of ten minutes to destroy the lectin - especially red kidney beans which contain it in toxic amounts.)

For me, eating fresh shelly beans versus dried beans is akin to eating fresh sweet corn in the milk stage versus allowing it to dry on the cob before cooking. There is just no comparison in flavor.

We have traditionally picked our beans when most of the pods are in the shelly stage. The few that have gone on to the dried stage are threshed and stored for dried beans, but the majority of the harvest is used in the fresh stage.

I urge all of you to try some shelly beans this year, whether it be fresh limas, dragon's tongue, black beans, wren's egg, improved horticulture, great northern, or just about any other variety you can name, even snap beans that get away from you and produce large seeds. Field peas are best when shelled fresh,too, IMO - we had our first mess of shelly Purple Hull Peas last night - they were SO good.

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Re: Mature Beans

Post  Megan on Fri Jul 02, 2010 10:18 am

ander217 wrote:Yes, you can use your beans in both the shelly or dried stages.

I was just discussing this with Megan in a private mail - why does no one mention using beans in the shelly stage anymore? When bean seeds fully develop in the pods, but haven't yet dried, they are in the shelly stage. At that point if they are cooked they have a wonderful flavor. They can also be blanched and frozen.(Remember to boil bean seeds for a minimum of ten minutes to destroy the lectin - especially red kidney beans which contain it in toxic amounts.)

Ander,

I never knew you could eat beans that way. Smile Growing up, we had string beans, fresh or froze those we couldn't eat right away.

Going to have to try some shellys!

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Shelly beans

Post  ander217 on Fri Jul 02, 2010 12:25 pm

Maybe it's a Southern thing. In the grocery stores here you can buy cans of beans that are labeled "Shelly Beans with Snaps" and consist of green bean seeds that grew to the shelly stage and are canned with a few snap beans added for extra color and flavor.

The old-fashioned way to cook shelly beans is to add a little salt and bacon grease, or cut up some bacon, ham, or other smoked meat in them, bring to a ten-minute boil, and then reduce to a simmer until the beans are tender. It doesn't take them long to cook in the shelly stage. You can always season them with olive oil instead, or cook them in broth, etc. if you don't want to use bacon grease or meat.

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Re: Mature Beans

Post  Megan on Fri Jul 02, 2010 12:37 pm

ander217 wrote:Maybe it's a Southern thing.

Maybe so? I grew up in New Hampshire and Maine, and I never heard of shelly beans until this forum! Thanks for the recipe... how long until tender after the 10 minutes, usually?
thanks

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Re: Mature Beans

Post  Chopper on Fri Jul 02, 2010 3:59 pm

ander217 wrote:Maybe it's a Southern thing...
The old-fashioned way to cook shelly beans is to add a little salt and bacon grease, or cut up some bacon, ham, or other smoked meat in them, bring to a ten-minute boil, and then reduce to a simmer until the beans are tender. It doesn't take them long to cook in the shelly stage. You can always season them with olive oil instead, or cook them in broth, etc. if you don't want to use bacon grease or meat.

Oh yeah, olive oil is equivalent to bacon grease! LOL. I am going to try the southern version first before going to the more healthful version. I just bought bacon for BLTs (leaving out the L) and will save some for that. Sounds like a meal.

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Re: Mature Beans

Post  Megan on Fri Jul 02, 2010 4:09 pm

Chopper wrote:Oh yeah, olive oil is equivalent to bacon grease! LOL. I am going to try the southern version first before going to the more healthful version. I just bought bacon for BLTs (leaving out the L) and will save some for that. Sounds like a meal.

I am going to have to make some bread for our first BLTs!

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Re: Mature Beans

Post  ander217 on Sat Jul 03, 2010 8:12 am

Chopper wrote:Oh yeah, olive oil is equivalent to bacon grease! LOL. I am going to try the southern version first before going to the more healthful version. I just bought bacon for BLTs (leaving out the L) and will save some for that. Sounds like a meal.

It's not a meal until you add some cornbread. Make sure you add enough cooking water to the beans to have plenty of soup left to soak into the cornbread. I usually barely cover mine with water, but you can add more if it looks like too much is cooking away.

Okra's always good with fresh shellies, too. I lay a few small, whole pods of okra on top of my cooking beans the last few minutes to boil/steam them tender. (Remember to leave a little bit of stem on the pods and do not cut into the seed cavity or they'll go all slimy on you.)

Are you growing shellies, Chopper?

Megan, I've never really timed them, but I'm guessing about 20-30 minutes total will cook most of them tender. I'd start checking them after 15 (10 min. at a boil, 5 at a simmer). It depends on the size of the beans you are cooking and whether you like yours barely tender or more on the mushy side.

Wow, y'all are makin' me shelly bean hungry and it's only 7:00 a.m.!

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Re: Mature Beans

Post  Megan on Sat Jul 03, 2010 8:33 am

ander217 wrote:
Megan, I've never really timed them, but I'm guessing about 20-30 minutes total will cook most of them tender. I'd start checking them after 15 (10 min. at a boil, 5 at a simmer). It depends on the size of the beans you are cooking and whether you like yours barely tender or more on the mushy side.

Wow, y'all are makin' me shelly bean hungry and it's only 7:00 a.m.!

Mmmm, cornbread!

Have to say, Ander... I will keep the limas, and you can keep your okra. (*shudders*) Wink Thanks very much for the cooking info. I am sure I will be pestering you for more advice! Very Happy

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Re: Mature Beans

Post  Chopper on Sat Jul 03, 2010 2:03 pm

ander217 wrote: (Remember to leave a little bit of stem on the pods and do not cut into the seed cavity or they'll go all slimy on you.)

Are you growing shellies, Chopper?

Well, I am learning more and more. I thought you shelled the beans first, so good to know. I am going to have to look into this some more now.

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Re: Mature Beans

Post  Megan on Sat Jul 03, 2010 2:14 pm

Chopper wrote:
ander217 wrote: (Remember to leave a little bit of stem on the pods and do not cut into the seed cavity or they'll go all slimy on you.)

Are you growing shellies, Chopper?

Well, I am learning more and more. I thought you shelled the beans first, so good to know. I am going to have to look into this some more now.

I think she was talking about the okra there, Chopper. Smile

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Re: Mature Beans

Post  Chopper on Sat Jul 03, 2010 2:35 pm

Megan wrote:
Chopper wrote:
ander217 wrote: (Remember to leave a little bit of stem on the pods and do not cut into the seed cavity or they'll go all slimy on you.)

Are you growing shellies, Chopper?

Well, I am learning more and more. I thought you shelled the beans first, so good to know. I am going to have to look into this some more now.

I think she was talking about the okra there, Chopper. Smile

OMG! LOL! I will let you know if I so totally screw up this recipe that it turns me off of veggies forever!

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Re: Mature Beans

Post  Megan on Sat Jul 03, 2010 2:40 pm

rofl

I just got my mom's bread'n'butter pickles recipe from my sister. Except neither of us have any idea how much it makes. Go figure!

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