Beans are a good source of protein, especially, when combined with other foods. Furthermore, beans are readily available commercially and can also be grown in the garden in most areas of the world with a modicum of care.
As A Protein Source
Beans can be worked into most dietary patterns. This is especially true of a person wanted to go on reduced meat or vegetarian diet pattern. For those who follow the Paley of diet, try Tepary beans, they are wild native form of beans. Tepary beans are commercially available and will be one of the non-domesticated forms of beans.
Style of bean
Beans can be eaten in many forms, which can include
As Pulses (dried beans) – which can be cooked from a grounded the flour, and canned
As Vegetable (green bean, salad garnish); including been britches
As Greens – eaten raw or cooked with other vegetables
Beans can be incorporated into your meals in many ways, some always are shown below:
As Kettle beans; for example, ham hock beans
In chowders, soups, stews, and chilies
In salads as greens, green beans, fresh bean seeds, or as cooked beans
As a side dish; for example, refried beans
Deep fried for example, breaded and fried as finger food
In cakes and bread as an amendment; by adding cooked bean paste or bean flour to increase protein levels
Long-term Food Storage
Bean store well and depending on the storage method can be stored for years. Among the storage methods possible are:
As dried beans
If properly stored, dried beans are a long storing method, which can be stored for up to five years or more
Bean Britches, which are a dried form of green beans, may also be stored for a couple years
As canned beans
Hold canning beans can be stored for two to three years, as well, and maybes canned in a number of ways, including canned:
As part of another dish; for example, white bean chowder, stews, and/or relishes
As bean dishes; for example, Boston baked beans pork and beans, refried beans, or simply as precooked canned beans (season are otherwise)
As canned or pickled green beans
As frozen beans
In much the same way as canned beans, beans can be cooked and frozen or frozen as fresh vegetables for a few months. Among the ways you can accomplish this are:
As part of another dish; for example, white bean chowder or soups
As bean dishes; for example, Boston baked beans pork and beans, refried beans, or simply as pre-cooked canned beans (season are otherwise)
With the gardening season nearing, it’s time to consider what to plant and how much to plant. When considering how many beans to plant, follow these general rules.
As a rule, when planning for how many beans to plant in a season, you will need:
fifty feet of row per person for bush beans, or
thirty-five feet of row per person of pole beans.
Many gardeners make a distinction for planting amounts between varieties (e.g. common Vs. lima) or usage (snap Vs. dry), but this is not necessary, the rules hold up.
If you plan to dual-purpose your beans, to use and consume them both as snap and dry beans, then double your row footage per a person. Additionally, mark which rows will be used as snap or dry beans is recommended to ensure the best possible quality and sufficient quantity for each use. Keep in mind that snap beans are harvested while young tender and dry beans need time to mature and dry on the vine.
Seed savers should plant an additional ten feet of dry bean row and then select the best dry bean as seeds for next year’s garden and a few extra as reserve seed in case of crop failure.
Pulses, simply stated, are dry legumes. Pulses are the dry beans, peas, lentils, and other members of the legume family biologically characterized by seeds being carried in a pod (legume) and having distinctive five-petalled flowers. Their species compose the 14,000+ members of the leguminosae family, which can be found most of the world.
Originally thought to originate from Brazil, a wild, primitive form of lima bean (Phaseolus lunatus) (also, known as butter beans) has been recently discovered in Guatemala, leading scientists to believe that the bean’s origins may actually lie there. The name “lima bean” originated from the discovery of the bean by European explorers in Lima, Peru. Its development includes three main courses of travel:
First, through Mexico into our Southwest, then over to Florida and up toward Virginia.
Second, down through Central America into Peru (this is where larger pods developed rather than typical lima beans of North America).
Ans, finally, eastward through the West Indies and Southward toward South America.
Lima beans are one of those foods I have always eaten but did not really appreciate, until, I started living in Texas where these heat-loving drought-tolerant beans thrived. This hearty bean, despite their reputation, can be very flavorful and bountiful.