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Sounds like a great way to use up over grown runners!
So, the dried runner bean pods are worth harvesting! -- David in Normandy. To e-mail you must include the password FROG on the subject line, or it will be automatically deleted by a filter and not reach my inbox.[/i][/color] Les haricots?[/i][/color] Just ordinary English runner beans. These are the variety 'Streamline' as bought from Wilko's a number of years ago with large bean seeds that are quite pretty shades of purple, blue and black. The skins on the seeds are a bit too tough to make them nice to eat without removing them first; but they come off easily after cooking and cooling. I plan to try some simply tossed in a little butter next as a side portion. I'm sure they'll be tasty. The texture as well as the taste is similar to roasted chestnuts. I'd better add the usual disclaimer here for beans, I think it applies to all bean (seeds) ... that the boiling for half an hour is important because it destroys a toxin in the beans which can otherwise make people ill. Though I think it is only necessary to boil for ten or fifteen minutes to destroy the toxin, the rest of the boiling time is simply to cook / soften them. -- David in Normandy. To e-mail you must include the password FROG on the subject line, or it will be automatically deleted by a filter and not reach my inbox.[/quote] |
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