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.

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.

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

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.

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.

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

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
·

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

--
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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

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.

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.

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

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

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

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



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