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Climbing Beans


 
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Sidney Pink
Rank attained: Hazel Tree
Rank attained: Hazel Tree


Joined: 03 Jun 2015
Posts: 19
Location: Connacht

PostPosted: Tue Aug 16, 2016 12:58 pm    Post subject: Climbing Beans Reply with quote

Help,how do l cook them now that l've grown them?Are the pods also edible?
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Blowin
Rank attained: Orchard owner


Joined: 20 Aug 2008
Posts: 678
Location: Drimoleague, Co Cork

PostPosted: Tue Aug 16, 2016 7:28 pm    Post subject: Reply with quote

Take a thin sliver off each edge of the pod in case they're a bit 'stringy'. Slice the whole thing into, say, one inch lengths and boil for roughly the same time as your spuds. Job done. Enjoy.
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Sidney Pink
Rank attained: Hazel Tree
Rank attained: Hazel Tree


Joined: 03 Jun 2015
Posts: 19
Location: Connacht

PostPosted: Tue Aug 16, 2016 9:44 pm    Post subject: Reply with quote

Thanks,will give it a try 👍
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Blowin
Rank attained: Orchard owner


Joined: 20 Aug 2008
Posts: 678
Location: Drimoleague, Co Cork

PostPosted: Wed Aug 17, 2016 4:55 am    Post subject: Reply with quote

Mine have been cropping for about 10 days now and that's the secret - eat them young when they're at their tenderest. Once they get tough and stringy, it's best to let them dry out until all that's left is a dry brown pod with beans inside. That's next year's seed. However, at this stage of the cropping period it's best to pick all the mature pods, as this helps the later ones to grow. Saving seed is more an end of season exercise.
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Sidney Pink
Rank attained: Hazel Tree
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Joined: 03 Jun 2015
Posts: 19
Location: Connacht

PostPosted: Wed Aug 17, 2016 10:40 am    Post subject: Reply with quote

Thanks👍
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tippben
Rank attained: Vegetable garden tender


Joined: 15 Jan 2011
Posts: 897
Location: north tipperary

PostPosted: Wed Aug 17, 2016 12:02 pm    Post subject: Reply with quote

Found a great recipe for beans. I'm using runners, but string/french beans would definitely work. You cook them for about 3 minutes until al dente, not mushy. I also add a small pinch of baking soda to help keep the colour. Then you drain, and rinse with a kettle of water. Meanwhile, heat a bit of olive oil in a pan and gently fry wafer thin slivers of garlic without browning it. Add about two fistfuls of cherry tomatoes, quartered, pinch of sugar, salt, black pepper, then gently fry to a light sauce. Then toss in your beans and cook through. Finish with a few chopped chives. Obviously adjust and play with the recipe to your own taste.
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Sidney Pink
Rank attained: Hazel Tree
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Joined: 03 Jun 2015
Posts: 19
Location: Connacht

PostPosted: Wed Aug 17, 2016 11:31 pm    Post subject: Reply with quote

Ta
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Good guy
Rank attained: Chlorophyll for blood


Joined: 11 Feb 2013
Posts: 2356
Location: Donegal

PostPosted: Tue Aug 23, 2016 9:03 pm    Post subject: Reply with quote

That sounds really good, Tippben, I will give it a try.
I sometimes cook mine with spices like cardamom and fennel seed, with a pinch of salt, black pepper and some lemon juice. I fry off a sliced shallot or two, gently, add the spices, then the sliced beans. Stir fry for a few minutes, add the lemon juice, cover tightly and steam until just cooked. Beautiful with dhal, grilled chicken etc.
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