Posted by David in Normandy on October 20, 2011, 1:51 pm
Tried an experiment the other day in the kitchen which worked well.
I've collected lots of dry runner bean pods and shelled them without
knowing what to do with them all. Anyway, soaked some overnight in a
bowl of boiling water to de-wind them. Then boiled them for half hour
until tender then chilled them running some cold water over them. At
this stage the tough skins on the beans tear off quite easily if split
with a small knife. This task isn't as tedious as it may sound because
the beans are quite large and it doesn't take a lot to make a reasonable
sized portion. The resulting pile of cooked skinless beans tastes (to me
anyway) a lot like roasted sweet chestnuts. I threw them into a curry
and they worked very well.
So, the dried runner bean pods are worth harvesting!
--
David in Normandy. DavidinNormandy@yahoo.fr
To e-mail you must include the password FROG on the
subject line, or it will be automatically deleted
by a filter and not reach my inbox.
Posted by Martin on October 22, 2011, 4:35 am
wrote:
>wrote:
>> On 21/10/2011 09:41, harry wrote:
>>
>>
>>
>>
>>
>> > wrote:
>> >> Tried an experiment the other day in the kitchen which worked well.
>> >> I've collected lots of dry runner bean pods and shelled them without
>> >> knowing what to do with them all. Anyway, soaked some overnight in a
>> >> bowl of boiling water to de-wind them. Then boiled them for half hour
>> >> until tender then chilled them running some cold water over them. At
>> >> this stage the tough skins on the beans tear off quite easily if split
>> >> with a small knife. This task isn't as tedious as it may sound because
>> >> the beans are quite large and it doesn't take a lot to make a reasonable
>> >> sized portion. The resulting pile of cooked skinless beans tastes (to me
>> >> anyway) a lot like roasted sweet chestnuts. I threw them into a curry
>> >> and they worked very well.
>>
>> >> So, the dried runner bean pods are worth harvesting!
>>
>> >> --
>> >> David in Normandy. DavidinNorma...@yahoo.fr
>> >> To e-mail you must include the password FROG on the
>> >> subject line, or it will be automatically deleted
>> >> by a filter and not reach my inbox.
>>
>> > Les haricots?
>>
>> Just ordinary English runner beans. These are the variety 'Streamline'
>> as bought from Wilko's a number of years ago with large bean seeds that
>> are quite pretty shades of purple, blue and black. The skins on the
>> seeds are a bit too tough to make them nice to eat without removing them
>> first; but they come off easily after cooking and cooling.
>>
>> I plan to try some simply tossed in a little butter next as a side
>> portion. I'm sure they'll be tasty. The texture as well as the taste is
>> similar to roasted chestnuts.
>>
>> I'd better add the usual disclaimer here for beans, I think it applies
>> to all bean (seeds) ... that the boiling for half an hour is important
>> because it destroys a toxin in the beans which can otherwise make people
>> ill. Though I think it is only necessary to boil for ten or fifteen
>> minutes to destroy the toxin, the rest of the boiling time is simply to
>> cook / soften them.
>We have tried a similar experiment. Virtually tasteless. Never
>realised they were poisonous raw.
They can't be very poisonous. I've eaten uncooked broad beans without
any ill effects.
--
Martin
Posted by nmm1 on October 22, 2011, 4:15 am
>>We have tried a similar experiment. Virtually tasteless. Never
>>realised they were poisonous raw.
Most ripe beans are best used as the starchy component of a dish,
with other ingredients to add flavour.
>They can't be very poisonous. I've eaten uncooked broad beans without
>any ill effects.
Firstly, the toxin is in the skins and increases significantly as
they ripen; young ones have virtually none.
Secondly, broad beans (Vicia) have very little of the toxin; it
is the New World Beans (Phaseolus) that are the real problem.
Well, except for things like Calabar beans, which aren't Vicia,
either :-)
Regards,
Nick Maclaren.
Posted by David in Normandy on October 22, 2011, 4:43 am
On 22/10/2011 10:35, Martin wrote:
> wrote:
>> wrote:
>>> On 21/10/2011 09:41, harry wrote:
>>>
>>>
>>>
>>>
>>>
>>>> wrote:
>>>>> Tried an experiment the other day in the kitchen which worked well.
>>>>> I've collected lots of dry runner bean pods and shelled them without
>>>>> knowing what to do with them all. Anyway, soaked some overnight in a
>>>>> bowl of boiling water to de-wind them. Then boiled them for half hour
>>>>> until tender then chilled them running some cold water over them. At
>>>>> this stage the tough skins on the beans tear off quite easily if split
>>>>> with a small knife. This task isn't as tedious as it may sound because
>>>>> the beans are quite large and it doesn't take a lot to make a reasonable
>>>>> sized portion. The resulting pile of cooked skinless beans tastes (to me
>>>>> anyway) a lot like roasted sweet chestnuts. I threw them into a curry
>>>>> and they worked very well.
>>>
>>>>> So, the dried runner bean pods are worth harvesting!
>>>
>>>>> --
>>>>> David in Normandy. DavidinNorma...@yahoo.fr
>>>>> To e-mail you must include the password FROG on the
>>>>> subject line, or it will be automatically deleted
>>>>> by a filter and not reach my inbox.
>>>
>>>> Les haricots?
>>>
>>> Just ordinary English runner beans. These are the variety 'Streamline'
>>> as bought from Wilko's a number of years ago with large bean seeds that
>>> are quite pretty shades of purple, blue and black. The skins on the
>>> seeds are a bit too tough to make them nice to eat without removing them
>>> first; but they come off easily after cooking and cooling.
>>>
>>> I plan to try some simply tossed in a little butter next as a side
>>> portion. I'm sure they'll be tasty. The texture as well as the taste is
>>> similar to roasted chestnuts.
>>>
>>> I'd better add the usual disclaimer here for beans, I think it applies
>>> to all bean (seeds) ... that the boiling for half an hour is important
>>> because it destroys a toxin in the beans which can otherwise make people
>>> ill. Though I think it is only necessary to boil for ten or fifteen
>>> minutes to destroy the toxin, the rest of the boiling time is simply to
>>> cook / soften them.
>> We have tried a similar experiment. Virtually tasteless. Never
>> realised they were poisonous raw.
> They can't be very poisonous. I've eaten uncooked broad beans without
> any ill effects.
I've a suspicion that broad beans don't contain the toxin anyway. My
seed packet mentions they can be eaten raw when young.
--
David in Normandy. DavidinNormandy@yahoo.fr
To e-mail you must include the password FROG on the
subject line, or it will be automatically deleted
by a filter and not reach my inbox.
Posted by Martin on October 22, 2011, 4:50 am
On Sat, 22 Oct 2011 10:43:53 +0200, David in Normandy
>On 22/10/2011 10:35, Martin wrote:
>> wrote:
>>
>>> wrote:
>>>> On 21/10/2011 09:41, harry wrote:
>>>>
>>>>
>>>>
>>>>
>>>>
>>>>> wrote:
>>>>>> Tried an experiment the other day in the kitchen which worked well.
>>>>>> I've collected lots of dry runner bean pods and shelled them without
>>>>>> knowing what to do with them all. Anyway, soaked some overnight in a
>>>>>> bowl of boiling water to de-wind them. Then boiled them for half hour
>>>>>> until tender then chilled them running some cold water over them. At
>>>>>> this stage the tough skins on the beans tear off quite easily if split
>>>>>> with a small knife. This task isn't as tedious as it may sound because
>>>>>> the beans are quite large and it doesn't take a lot to make a reasonable
>>>>>> sized portion. The resulting pile of cooked skinless beans tastes (to me
>>>>>> anyway) a lot like roasted sweet chestnuts. I threw them into a curry
>>>>>> and they worked very well.
>>>>
>>>>>> So, the dried runner bean pods are worth harvesting!
>>>>
>>>>>> --
>>>>>> David in Normandy. DavidinNorma...@yahoo.fr
>>>>>> To e-mail you must include the password FROG on the
>>>>>> subject line, or it will be automatically deleted
>>>>>> by a filter and not reach my inbox.
>>>>
>>>>> Les haricots?
>>>>
>>>> Just ordinary English runner beans. These are the variety 'Streamline'
>>>> as bought from Wilko's a number of years ago with large bean seeds that
>>>> are quite pretty shades of purple, blue and black. The skins on the
>>>> seeds are a bit too tough to make them nice to eat without removing them
>>>> first; but they come off easily after cooking and cooling.
>>>>
>>>> I plan to try some simply tossed in a little butter next as a side
>>>> portion. I'm sure they'll be tasty. The texture as well as the taste is
>>>> similar to roasted chestnuts.
>>>>
>>>> I'd better add the usual disclaimer here for beans, I think it applies
>>>> to all bean (seeds) ... that the boiling for half an hour is important
>>>> because it destroys a toxin in the beans which can otherwise make people
>>>> ill. Though I think it is only necessary to boil for ten or fifteen
>>>> minutes to destroy the toxin, the rest of the boiling time is simply to
>>>> cook / soften them.
>>
>>> We have tried a similar experiment. Virtually tasteless. Never
>>> realised they were poisonous raw.
>>
>> They can't be very poisonous. I've eaten uncooked broad beans without
>> any ill effects.
>I've a suspicion that broad beans don't contain the toxin anyway. My
>seed packet mentions they can be eaten raw when young.
I often succumb to the temptation to eat some whilst shelling beans.
--
Martin
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>> On 21/10/2011 09:41, harry wrote:
>>
>>
>>
>>
>>
>> > wrote:
>> >> Tried an experiment the other day in the kitchen which worked well.
>> >> I've collected lots of dry runner bean pods and shelled them without
>> >> knowing what to do with them all. Anyway, soaked some overnight in a
>> >> bowl of boiling water to de-wind them. Then boiled them for half hour
>> >> until tender then chilled them running some cold water over them. At
>> >> this stage the tough skins on the beans tear off quite easily if split
>> >> with a small knife. This task isn't as tedious as it may sound because
>> >> the beans are quite large and it doesn't take a lot to make a reasonable
>> >> sized portion. The resulting pile of cooked skinless beans tastes (to me
>> >> anyway) a lot like roasted sweet chestnuts. I threw them into a curry
>> >> and they worked very well.
>>
>> >> So, the dried runner bean pods are worth harvesting!
>>
>> >> --
>> >> David in Normandy. DavidinNorma...@yahoo.fr
>> >> To e-mail you must include the password FROG on the
>> >> subject line, or it will be automatically deleted
>> >> by a filter and not reach my inbox.
>>
>> > Les haricots?
>>
>> Just ordinary English runner beans. These are the variety 'Streamline'
>> as bought from Wilko's a number of years ago with large bean seeds that
>> are quite pretty shades of purple, blue and black. The skins on the
>> seeds are a bit too tough to make them nice to eat without removing them
>> first; but they come off easily after cooking and cooling.
>>
>> I plan to try some simply tossed in a little butter next as a side
>> portion. I'm sure they'll be tasty. The texture as well as the taste is
>> similar to roasted chestnuts.
>>
>> I'd better add the usual disclaimer here for beans, I think it applies
>> to all bean (seeds) ... that the boiling for half an hour is important
>> because it destroys a toxin in the beans which can otherwise make people
>> ill. Though I think it is only necessary to boil for ten or fifteen
>> minutes to destroy the toxin, the rest of the boiling time is simply to
>> cook / soften them.
>We have tried a similar experiment. Virtually tasteless. Never
>realised they were poisonous raw.