Using bean seeds

Beans are starting to become available at SCG, especially the climbing french and fava beans. Here are some ideas for using them.
All varieties of beans dry well and can be saved for many years. These are some of the french bean varieties we have in our store cupboard, some of which go back to a very good year in 2016. Fava beans, runner beans, broad beans also dry and save well. We save them for sowing, but also they are good eaten. First they need:

  • Soaking overnight or for at least six hours in plenty of water
  • boiling for about 20 minutes in fresh water and then simmer for between 20 minutes and two hours until softened.

The time depends on the bean size and freshness.
We use them in a tomato, onion and herb sauce with pasta or jacket potato. Add chilli for chilli beans, or chilli, coriander seed, cummin seeds and ginger for a curry.
They also make good soup with mixed vegetables and perhaps shredded cabbage. This can be left chunky or liquidised for a thick winter version.
Hummous is made from cooked beans well minced (or using a food processor) with tahini (sesame seeds ground with oil) and lemon juice, salt, garlic and paprika.
We hope you enjoy some!

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