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Runner beans
I left some runners to go to seed so that I can use them next year, they tasted great! However, when do I pick them off and is there anything I should be doing to preserve them, sorry to be so ignorant, I know it would be easier to buy new next year but I really like these.
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Runner beans
In article ,
Judith wrote: I left some runners to go to seed so that I can use them next year, they tasted great! However, when do I pick them off and is there anything I should be doing to preserve them, sorry to be so ignorant, I know it would be easier to buy new next year but I really like these. No problem. They grow perfectly well from seed and, as you say, are excellent as dried beans. However, you MUST boil them for at least 5 minutes (preferably 10) before putting them in anything like a slow cooker or slowly simmering casserole, to destroy the toxins. You don't need a rolling boil, as it is the temperature that matters. To keep them, dry them thoroughly, and then store them in a closed container (even a plastic bag will do) in a dry place, preferably cool. They remain viable for many years. Regards, Nick Maclaren. |
Runner beans
On 27/11/2020 13:28, Nick Maclaren wrote:
In article , Judith wrote: I left some runners to go to seed so that I can use them next year, they tasted great! However, when do I pick them off and is there anything I should be doing to preserve them, sorry to be so ignorant, I know it would be easier to buy new next year but I really like these. No problem. They grow perfectly well from seed and, as you say, are excellent as dried beans. However, you MUST boil them for at least 5 minutes (preferably 10) before putting them in anything like a slow cooker or slowly simmering casserole, to destroy the toxins. You don't need a rolling boil, as it is the temperature that matters. Does that apply only to beans which have been dried? I have often eaten several whole raw runner beans and not suffered even the slightest stomach upset. But the first time I made chili con carne from dried kidney beans I didn't know you had to rolling boil them for around half an hour. The result wasn't nice at all... -- Jeff |
Runner beans
In article ,
Jeff Layman wrote: I left some runners to go to seed so that I can use them next year, they tasted great! However, when do I pick them off and is there anything I should be doing to preserve them, sorry to be so ignorant, I know it would be easier to buy new next year but I really like these. No problem. They grow perfectly well from seed and, as you say, are excellent as dried beans. However, you MUST boil them for at least 5 minutes (preferably 10) before putting them in anything like a slow cooker or slowly simmering casserole, to destroy the toxins. You don't need a rolling boil, as it is the temperature that matters. Does that apply only to beans which have been dried? I have often eaten several whole raw runner beans and not suffered even the slightest stomach upset. But the first time I made chili con carne from dried kidney beans I didn't know you had to rolling boil them for around half an hour. The result wasn't nice at all... It wasn't bad - you clearly lived - that doesn't always happen. Yes, it applies to fresh beans, too, but the toxin develops as they mature and is in the seeds (mainly the skins), so young seeds in green beans isn't a problem. Red kidney are the worst, but there is enough toxin in runners to cause problems for at least some people. My understanding is that all of the deaths are from red kidney beans. Broad beans have very little of the toxin, though much tougher and somewhat tannic skins - skinless ones are very good. Regards, Nick Maclaren. |
Runner beans
On Friday, 27 November 2020 at 13:28:40 UTC, Nick Maclaren wrote:
In article , Judith wrote: I left some runners to go to seed so that I can use them next year, they tasted great! However, when do I pick them off and is there anything I should be doing to preserve them, sorry to be so ignorant, I know it would be easier to buy new next year but I really like these. No problem. They grow perfectly well from seed and, as you say, are excellent as dried beans. However, you MUST boil them for at least 5 minutes (preferably 10) before putting them in anything like a slow cooker or slowly simmering casserole, to destroy the toxins. You don't need a rolling boil, as it is the temperature that matters. To keep them, dry them thoroughly, and then store them in a closed container (even a plastic bag will do) in a dry place, preferably cool. They remain viable for many years. Regards, Nick Maclaren. Thanks Nick, will dry and then store in a tin. |
Runner beans
On Fri, 27 Nov 2020 13:28:39 Nick Maclaren wrote:
In article , Judith wrote: I left some runners to go to seed so that I can use them next year, they tasted great! However, when do I pick them off and is there anything I should be doing to preserve them, sorry to be so ignorant, I know it would be easier to buy new next year but I really like these. No problem. They grow perfectly well from seed and, as you say, are excellent as dried beans. However, you MUST boil them for at least 5 minutes (preferably 10) before putting them in anything like a slow cooker or slowly simmering casserole, to destroy the toxins. You don't need a rolling boil, as it is the temperature that matters. To keep them, dry them thoroughly, and then store them in a closed container (even a plastic bag will do) in a dry place, preferably cool. They remain viable for many years. I haven't bought any runner bean seeds for forty years! I grew runner beans this year from seed that I'd saved about twenty years ago. Germination was almost 100%. I did the same for both red and white kidney beans. The reds germinated fine but out of about thirty white beans only one germinated! Going back to runner beans, I thought that this year, because I always seem to have far too many seeds than I need for next year's plants, I would try experimenting with cooking the surplus. The seeds I have are black. Originally, some generations ago, they were the usual mauve/black colour which all runners were when I was a kid, but over the years I selected just the black. No particular reason - just a whim - and now 100% of them are black. The reason I mention this is because, when I boil them, they discolour the saucepan which is then impossible to clean, but also the beans inside get discoloured and don't look at all nice, although the flavour is excellent, which is why I'm persisting with the experiment. Additionally the skin is very tough and no amount of cooking will soften it. So I've tried to remove the skin before cooking them. Easy enough when the seed has just been removed from the pod, but impossible when the seed has been dried. So I've had to soak them for twelve hours or so before the skin can be slit. A bit of a faff, but I don't like to waste things. David -- David Rance writing from Caversham, Reading, UK |
Runner beans
David Rance wrote:
The reason I mention this is because, when I boil them, they discolour the saucepan which is then impossible to clean, but also the beans inside get discoloured and don't look at all nice, although the flavour is excellent, which is why I'm persisting with the experiment. Additionally the skin is very tough and no amount of cooking will soften it. So I've tried to remove the skin before cooking them. Easy enough when the seed has just been removed from the pod, but impossible when the seed has been dried. So I've had to soak them for twelve hours or so before the skin can be slit. A bit of a faff, but I don't like to waste things. But they're not really "runner beans" then are they? The whole point of runner beans for me is that lovely green flesh of the 'body' of the bean, the seeds themselves inside are almost irrelevant. -- Chris Green ยท |
Runner beans
On Sat, 28 Nov 2020 14:15:25 +0000, David Rance wrote:
On Fri, 27 Nov 2020 13:28:39 Nick Maclaren wrote: In article , Judith wrote: I left some runners to go to seed so that I can use them next year, they tasted great! However, when do I pick them off and is there anything I should be doing to preserve them, sorry to be so ignorant, I know it would be easier to buy new next year but I really like these. No problem. They grow perfectly well from seed and, as you say, are excellent as dried beans. However, you MUST boil them for at least 5 minutes (preferably 10) before putting them in anything like a slow cooker or slowly simmering casserole, to destroy the toxins. You don't need a rolling boil, as it is the temperature that matters. To keep them, dry them thoroughly, and then store them in a closed container (even a plastic bag will do) in a dry place, preferably cool. They remain viable for many years. I haven't bought any runner bean seeds for forty years! I grew runner beans this year from seed that I'd saved about twenty years ago. Germination was almost 100%. I did the same for both red and white kidney beans. The reds germinated fine but out of about thirty white beans only one germinated! Going back to runner beans, I thought that this year, because I always seem to have far too many seeds than I need for next year's plants, I would try experimenting with cooking the surplus. The seeds I have are black. Originally, some generations ago, they were the usual mauve/black colour which all runners were when I was a kid, but over the years I selected just the black. No particular reason - just a whim - and now 100% of them are black. The reason I mention this is because, when I boil them, they discolour the saucepan which is then impossible to clean, but also the beans inside get discoloured and don't look at all nice, although the flavour is excellent, which is why I'm persisting with the experiment. Additionally the skin is very tough and no amount of cooking will soften it. So I've tried to remove the skin before cooking them. Easy enough when the seed has just been removed from the pod, but impossible when the seed has been dried. So I've had to soak them for twelve hours or so before the skin can be slit. A bit of a faff, but I don't like to waste things. David Random thought. Why don't you skin them before you dry them? Then you won't have the problem of removing the skins. Although you may well have to soak them anyway to rehydrate them before cooking. Cheers Dave R -- AMD FX-6300 in GA-990X-Gaming SLI-CF running Windows 7 Pro x64 -- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus |
Runner beans
In message , Chris Green
writes But they're not really "runner beans" then are they? The whole point of runner beans for me is that lovely green flesh of the 'body' of the bean, the seeds themselves inside are almost irrelevant. My feelings entirely. I don't think I have ever heard of anyone eating just the seeds of runner beans before. I love runner beans, but cannot imagine just the seeds. -- Graeme |
Runner beans
In article ,
Graeme wrote: In message , Chris Green writes But they're not really "runner beans" then are they? The whole point of runner beans for me is that lovely green flesh of the 'body' of the bean, the seeds themselves inside are almost irrelevant. My feelings entirely. I don't think I have ever heard of anyone eating just the seeds of runner beans before. I love runner beans, but cannot imagine just the seeds. I grow Greek 'Gigantes' which are a white runner bean that is grown for drying and eating - they are the ones used in Greece for beans in tomato sauce, but can be used for soup and other dishes. I can recommend them. They aren't very good as green beans, but are OK. Regards, Nick Maclaren. |
Runner beans
In article ,
David Rance wrote: I haven't bought any runner bean seeds for forty years! I grew runner beans this year from seed that I'd saved about twenty years ago. Germination was almost 100%. I did the same for both red and white kidney beans. The reds germinated fine but out of about thirty white beans only one germinated! Interesting. I have no trouble with Trail of Tears (a small black bean), borlotti and Shiny Fardenlosa (normally eaten green, but a white bean). So I've tried to remove the skin before cooking them. Easy enough when the seed has just been removed from the pod, but impossible when the seed has been dried. So I've had to soak them for twelve hours or so before the skin can be slit. A bit of a faff, but I don't like to waste things. I pour boiling water over beans, let it cool, through it away and repeat until the water is clear. This is to defart them somewhat, and is mainly for French beans, though I do it for runners as well. It might work better, or might discolour them anyway. Regards, Nick Maclaren. |
Runner beans
On Sat, 28 Nov 2020 14:38:14 Chris Green wrote:
David Rance wrote: The reason I mention this is because, when I boil them, they discolour the saucepan which is then impossible to clean, but also the beans inside get discoloured and don't look at all nice, although the flavour is excellent, which is why I'm persisting with the experiment. Additionally the skin is very tough and no amount of cooking will soften it. So I've tried to remove the skin before cooking them. Easy enough when the seed has just been removed from the pod, but impossible when the seed has been dried. So I've had to soak them for twelve hours or so before the skin can be slit. A bit of a faff, but I don't like to waste things. But they're not really "runner beans" then are they? The whole point of runner beans for me is that lovely green flesh of the 'body' of the bean, the seeds themselves inside are almost irrelevant. sigh I also have over 10kg of green runner beans in my freezer. Didn't think I needed to explain that! David -- David Rance writing from Caversham, Reading, UK |
Runner beans
On Sat, 28 Nov 2020 16:32:22 David wrote:
On Sat, 28 Nov 2020 14:15:25 +0000, David Rance wrote: On Fri, 27 Nov 2020 13:28:39 Nick Maclaren wrote: In article , Judith wrote: I left some runners to go to seed so that I can use them next year, they tasted great! However, when do I pick them off and is there anything I should be doing to preserve them, sorry to be so ignorant, I know it would be easier to buy new next year but I really like these. No problem. They grow perfectly well from seed and, as you say, are excellent as dried beans. However, you MUST boil them for at least 5 minutes (preferably 10) before putting them in anything like a slow cooker or slowly simmering casserole, to destroy the toxins. You don't need a rolling boil, as it is the temperature that matters. To keep them, dry them thoroughly, and then store them in a closed container (even a plastic bag will do) in a dry place, preferably cool. They remain viable for many years. I haven't bought any runner bean seeds for forty years! I grew runner beans this year from seed that I'd saved about twenty years ago. Germination was almost 100%. I did the same for both red and white kidney beans. The reds germinated fine but out of about thirty white beans only one germinated! Going back to runner beans, I thought that this year, because I always seem to have far too many seeds than I need for next year's plants, I would try experimenting with cooking the surplus. The seeds I have are black. Originally, some generations ago, they were the usual mauve/black colour which all runners were when I was a kid, but over the years I selected just the black. No particular reason - just a whim - and now 100% of them are black. The reason I mention this is because, when I boil them, they discolour the saucepan which is then impossible to clean, but also the beans inside get discoloured and don't look at all nice, although the flavour is excellent, which is why I'm persisting with the experiment. Additionally the skin is very tough and no amount of cooking will soften it. So I've tried to remove the skin before cooking them. Easy enough when the seed has just been removed from the pod, but impossible when the seed has been dried. So I've had to soak them for twelve hours or so before the skin can be slit. A bit of a faff, but I don't like to waste things. David Random thought. Why don't you skin them before you dry them? Then you won't have the problem of removing the skins. Although you may well have to soak them anyway to rehydrate them before cooking. That had occurred to me and I'd tried it. Works well, but will the beans keep in that state as they dry? Probably ok for cooking but not for sowing. David -- David Rance writing from Caversham, Reading, UK |
Runner beans
On Sat, 28 Nov 2020 22:25:00 Graeme wrote:
In message , Chris Green writes But they're not really "runner beans" then are they? The whole point of runner beans for me is that lovely green flesh of the 'body' of the bean, the seeds themselves inside are almost irrelevant. My feelings entirely. I don't think I have ever heard of anyone eating just the seeds of runner beans before. I love runner beans, but cannot imagine just the seeds. The freshly picked beans have a lovely flavour and texture, so why not eat them if they're not needed for anything else? David -- David Rance writing from Caversham, Reading, UK |
Runner beans
On Sun, 29 Nov 2020 11:40:08 +0000, David Rance wrote:
On Sat, 28 Nov 2020 16:32:22 David wrote: On Sat, 28 Nov 2020 14:15:25 +0000, David Rance wrote: On Fri, 27 Nov 2020 13:28:39 Nick Maclaren wrote: In article , Judith wrote: I left some runners to go to seed so that I can use them next year, they tasted great! However, when do I pick them off and is there anything I should be doing to preserve them, sorry to be so ignorant, I know it would be easier to buy new next year but I really like these. No problem. They grow perfectly well from seed and, as you say, are excellent as dried beans. However, you MUST boil them for at least 5 minutes (preferably 10) before putting them in anything like a slow cooker or slowly simmering casserole, to destroy the toxins. You don't need a rolling boil, as it is the temperature that matters. To keep them, dry them thoroughly, and then store them in a closed container (even a plastic bag will do) in a dry place, preferably cool. They remain viable for many years. I haven't bought any runner bean seeds for forty years! I grew runner beans this year from seed that I'd saved about twenty years ago. Germination was almost 100%. I did the same for both red and white kidney beans. The reds germinated fine but out of about thirty white beans only one germinated! Going back to runner beans, I thought that this year, because I always seem to have far too many seeds than I need for next year's plants, I would try experimenting with cooking the surplus. The seeds I have are black. Originally, some generations ago, they were the usual mauve/black colour which all runners were when I was a kid, but over the years I selected just the black. No particular reason - just a whim - and now 100% of them are black. The reason I mention this is because, when I boil them, they discolour the saucepan which is then impossible to clean, but also the beans inside get discoloured and don't look at all nice, although the flavour is excellent, which is why I'm persisting with the experiment. Additionally the skin is very tough and no amount of cooking will soften it. So I've tried to remove the skin before cooking them. Easy enough when the seed has just been removed from the pod, but impossible when the seed has been dried. So I've had to soak them for twelve hours or so before the skin can be slit. A bit of a faff, but I don't like to waste things. David Random thought. Why don't you skin them before you dry them? Then you won't have the problem of removing the skins. Although you may well have to soak them anyway to rehydrate them before cooking. That had occurred to me and I'd tried it. Works well, but will the beans keep in that state as they dry? Probably ok for cooking but not for sowing. David I was only thinking of the cooking; hadn't considered sowing any. I assume that the skin is necessary to keep all the internal bits of the seed together as it hydrates and then starts to grow. Cheers Dave R -- AMD FX-6300 in GA-990X-Gaming SLI-CF running Windows 7 Pro x64 -- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus |
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