Beans

GB#1 :: Bolita Bean

Bolita Beans are bush type like Pinto beans but are much more flavorful, more digestible and cook much faster. They grow in pods 5 inches long with 5-6 large, light tan seeds and are very productive. These beans are an heirloom from northern New Mexico and were incorporated into much of the American Indian food traditions in the Four Corners region. With its high protein content and its general ease on the stomach, the Bolita bean became an important crop, although it often loses out to the more known Pinto bean in sales and cultivation.

GB#2 :: Jacob’s Cattle Bean

Jacob’s Cattle is a dry bean originally cultivated by the Passamaquoddy Native Americans in Maine that produces in 80-100 days. The seeds are red and white speckled with a larger red eye. They come from sturdy, 20 inch bush plants inside heavy oval pods and are shaped like a kidney bean, although slightly smaller. These beans are easy to digest and have a rich aroma. Used as a stewing and baking bean, Jacob’s Cattle absorbs most any flavors you add to it.

GB#3 :: Joyce Fetterly’s Red & White Bean

Joyce Fetterly’s Red and White bean is a rare variety that appears to be only grown by one family; this is one of the reasons, along with its versatility, that it was chosen here. It has large, round to oval seeds and is very good as snap or dry beans. This variety produces in 75 days.

GB#4 :: Tongue of Fire Bean

Tongue of Fire are high yield, fresh shell beans that produce in 75 days. They come in large (6-7 inch) pale green pods with vibrant red streaks and can be eaten as snap beans. Once shelled, the round, large beans themselves are also strikingly colored (red speckled on a cream background), and fade in color during the cooking process. The beans have a nutty, somewhat sweet taste, and retain their flavor whether fresh, frozen, or canned. The original stock seeds were collected at the southern tip of South America, in Tierra del Fuego.

GB#5 :: McCaslan White Bean

This bean is one of the oldest heirloom varieties and an old Southern favorite introduced in 1912 by the McCaslan family of Georgia. The vines produce prolifically throughout the growing season starting at 65-80 days. They are great dry, or as a snap bean. The McCaslan’s medium green pods reach eight inches long and are mealy, slightly flattened, and of superb quality; the seeds are ivory-white, oblong, and flat.

GB#6 :: Â Kwintus Bean

The Kwintus bean is a vigorous, flat-podded Italian pole bean formally called Early Riser. These stringless, tender, 7-9 inch pods contain meaty beans that keep their flavor longer than most other green bean varieties. This bean matures in 55 days as a snap bean and 90 days as a shell bean. Kwintus exhibit a delicious sweet bean flavor and can be grown almost anywhere because of their short growing season. They are a favorite among bean aficionados and are recommended as an all-around perfect bean.

GB#7 :: Salvadoran Red Bean

The Salvadoran Red bean is originally from a member of the Las Colinas cooperative of small coffee farmers near Tacuba in western El Salvador. The pods develop a pink hue as they mature and contain small red-pink seeds. They grow on vines that are very productive and will climb if given support. These delicious beans hold their beautiful color and shape under intense cooking, and also mash well.

 GB#8 :: Santa Maria Pinquito Bean

The Santa Maria Pinquito bean is an heirloom Hispanic variety brought to early colonial settlements in California. This very small plant produces 6-8 reddish seeds in 3 inch pods and matures in 75 days. Pinquito beans are prized for maintaining a firm, plump texture even when fully cooked. These beans are delicious and meaty and make excellent baked beans- it’s the perfect match for any barbecue, chili or even salad. The traditional Santa Maria-style barbecue wouldn’t be the same without them. It sets pods late in summer so plants may need to be pulled and hung under cover to dry.

 GB#9 :: Yin Yang Bean

Yin Yang are charming, round, black and white swirled heirloom beans, also known as Calypso. The distinctive black and white pattern emblazoned on the dried bean is a remarkable, three-dimensional depiction of the familiar Chinese symbol. Coming from sturdy, 15-18 inch plants these easy to grow beans come 4 to 5 per pod and produce in 80 days. The beans have a delicious mild flavor and add a fascinating presentation to any dish.

GB#10 :: Zuni Shalako Bean

Zuni Shalako are heirloom gold and white bush beans native to Southwestern United States and Mexico. They grow in 4.5 X â¦Å¾ inch pods on viney, low growing spreading plants, producing in 100+ days. Zuni Shalako beans are perfect as dry beans in southwest dishes because of their ability to absorb flavors such as chile peppers. These beans are used in ceremony of late fall visitation of the Shalako Katchina for directional blessings of new dwellings in Zuni Pueblo.

Ingredients

• 2 x 500g pkts frozen broad beans
• 6 bacon rashers, rind removed, coarsely chopped
• 2 garlic cloves, crushed
• 1/3 cup chopped fresh coriander

Directions

1. Place the broad beans in a heatproof bowl. Cover with boiling water and set aside for 5 minutes or until thawed. Drain. Peel and discard the skins.

2. Heat a large non-stick frying pan over high heat. Add the bacon and garlic and cook, stirring occasionally, for 5 minutes or until the bacon is crisp and golden.

3. Add the broad beans and cook, stirring, for 3-4 minutes or until the beans are heated through. Stir in the coriander. Spoon the bean mixture into a serving bowl. Serve immediately.

Ingredients

Directions

1. Pod the broad beans if necessary, and cook them in a large pan of boiling salted water for two minutes. Drain and rinse under running cold water for one minute. If the beans are large, slip off the skins. Set aside.
2. Cook the peas in the same way as the broad beans, then drain and set aside. Put the edamame beans in a pan of cold water, bring to the boil and simmer for five minutes. Drain and rinse under running cold water for a minute.
3. Put both lots of beans in a large, heavy-based frying-pan, adding the oil, lemon juice and zest, garlic, cumin powder and seeds, chilies, and red pepper.
4. Cook over a low heat for about 10 minutes, stirring occasionally and not allowing the beans to brown. Take off the heat, season with salt and pepper and allow to cool in the pan. Spoon the beans into a serving bowl with all the juices from the pan.
5. Stir in the coriander, mint, and peas and sprinkle over the