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SEASONAL BEANS Growing drying beans from New World species is dirfficult to do in the UK, certainly at any kind of scale. Each year we have very limited quantities of some special rare beans from a handful of growers. This year we'll probably only have these borlotti. We bother to try growing tricky beans every year because we think it should be possible to develop systems that will work for smaller scale farmers in the UK. We're just not there yet. We also think that as the climate changes crops like this will become easier to grow and a more important part of resilient systems. But things aren't quite bad enough yet... And we bother because these beans, thoughtfully grown and carefully harvested, are absolutely delicious. |
These borlotti beans are a multi-purpose bean that can be harvested as a green pod to be eaten as a vegetable, as semi-dry beans for quick cooking and as dry storing beans. In the UK borlotti are often grown as a French bean, and sometimes to be eaten semi-dry, but much more rarely for drying, though doing so is increasingly feasible. The beans are at their most nutritious when fully dry, they hold their shape when cooked and add a creamy depth to soups and stews or when blended for dips.
These borlotti beans have been grown for us by Greengrow workers’ co-operative
at Berry Farm, Suffolk. Berry Farm is a small, co-operatively owned and managed mixed holding in Suffolk’s Waveney Valley. The farm is dedicated to social, environmental and economic sustainability. Improving the farm’s ecology and sharing its beauty with visiting school and educational groups is as important to the farm as growing high quality seasonal food. Though not certified as organic, the farm works to organic and permaculture principles.
Soak the beans for 6 hours. Cover with water or stock, bring to the boil and simmer for 30 to 50 minutes until the beans are soft. Add more water if needed.
Cooking times for dried pulses will be longer at higher altitudes and when cooking with hard water or older pulses.
Adding bicarbonate of soda during soaking and/or cooking will soften the pulses and reduce the cooking time.
Cooked pulses can be used immediately or frozen for later use.
Beans
May contain occasional small stones
No Allergens
Typical values (for generic Phaseolus beans) |
Per 100g |
Energy | 1,427kJ (341kcal) |
Fat | 1.4g |
of which saturates | 0.4g |
Carbohydrate | 46g |
of which sugars | 2.1g |
Fibre | 16g |
Protein | 22g |
Salt | 0g |
A rare variety of Phaseolus bean.
Grown in the UK.
Suitable for vegans and vegetarians.
Collections: Dried Beans, Split & Whole , Hodmedod & Guest Products , Pulses , Pulses, Grains & Seeds from British Farms , Rare Beans , Test
Category: Rare Beans
Type: Beans
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