grow | broadbeans

By MEREDITH KIRTON

Broad Beans (Vicia faba), are one of the most useful winter vegetables, especially in frosty areas as they as very cold tolerant. Sown directly in rills in the soil 20cm apart, they grow between 60cm and a 1m depending on the variety over a 20 week period and are heavy yielding hardy.  They don’t need staking as such, but a frame on stake cage will give them the support they need, and wind breaks will also help as they can be easily
snapped in two.

Broad beans need a well draining soil, but will produce their own nitrogen, so addding nitrogen based fertiliser is unnecessary.  In fact, at the end of the season you can dig the plants back into the soil as they are a rich green manure and will help build up the soil in your patch.

There are a few types with pods available with either white or green seeds, and Windsors, which have round pods, are sweeter again, white or green.  There is also a red flowered broad bean called ‘Crimson’ which still produces beans.  The tender young pods are best, and older beans may
need to be double shelled (second time after blanching in boiling water) to be palatable.  New shoots also are edible and have a delicate broad bean flavour perfect for tossing through pasta, adding to salads or garnishing.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

grow | beans

By MEREDITH KIRTON

Got a fence?  2 metres of beans growing along it could feed your family all summer, and the kids will love going outside with a basket to cut their own greens for dinner, or just nibble on raw beans as they past.  If you can’t find a fence, no probs, you can grow dwarf beans in the garden in rows.

Both runner types and dwarf types can also be grown in tubs too, though obviously the taller varieties will need a tall tripod about 1.8m is ideal, and they are actually very pretty too, with some purple (‘Purple King’ and ‘Purple Queen’), or yellow (‘Bountiful Butter’) podded varieties available. These are all frost tender, and should only be sown after all chance of late cold snaps are gone.

If you live in a colder climate, then Perennial beans, known as runners, can also be grown. These are cut back each autumn then reshoot in spring from their crown.  The two best known ones are ‘Scarlet Runner’, which has beautiful red blooms, and ‘Borlotti’ which has speckled red beds.  These are both the sorts of beans that need slow cooking to be edible, like kidney beans ‘Canellini’.

Whatever you settle on, beans like an enriched soil with lots of added compost to thrive.  They also love regular watering, hate the wind and dislike being overfed, as they will actually make their own nitrogen fertiliser with their specialised roots.  They produce more and more beans the more you pick, so harvest them continually every 4 days of so to keep the plants productive, and be careful not to damage the bush, which is quite easily done, when you harvest by always using a knife of scissors, to reap your bounty.  Sow seeds now, and you’ll be munching away in 10 weeks time.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

harvest | beans

By MANDY SINCLAIR

Storage:
Beans should be firm, unblemished and smooth. Store refrigerated in a clip lock bag for up to 5 days.

What to do with glut

• Freeze:

Blanch beans in a large saucepan of boiling water for 3 mins. Drain and refresh under cold water. Pack into clip-lock bags and freeze for up to 6 weeks.

• Preserve:

Pickled mixed beans

400g green beans, trimmed, blanched
400g yellow beans, trimmed, blanched
4 cups white vinegar
½ cup white sugar
4 garlic cloves, peeled
2 bay leaves
2 small red chillies, chopped
1 tsp black peppercorns
¼ cup olive oil

1. Stand beans upright in sterilized jars, packing tightly.
2. Place vinegar, sugar, garlic, bay leaves, chilli, peppercorns and 4 cups of water in a large saucepan. Bring to boil. Pour over beans to completely cover. Drizzle over a little oil and seal.
3. Turn jars upside down every 30 mins or so, until cool. Store in a cool, dark place for 8 weeks before using. Refrigerate once opened.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

cook | beans

By MANDY SINCLAIR

Steamed beans with hazelnut & lemon butter

50g butter
175g yellow beans
175g green beans
½ cup hazelnuts, chopped
finely grated rind of 1 lemon

1. Melt butter in a large frying pan on medium heat. Add beans and cook, tossing regularly for 5 mins, until tender. Add hazelnuts and lemon rind and cook for another 2 mins.
2. Serve with grilled meat or chicken

Serves 4

tip ….
Use any variety of beans you prefer, butter, green, flat beans or broad beans.

try this ….
Bean, beetroot and goats cheese salad
Blanch 200g green beans and cut into 4cm lengths. Arrange on a platter with 100g baby rocket, drained 400g can baby beets and 100g crumbled goats cheese. Drizzle over 2 tbsp of extra virgin olive oil and season well.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS