Tag Archives: beans

Asian Long Pole Beans

These beans are so amazing that they just need a bit of bragging upon!  A small handful of seeds given to me by a friend from Philippines at least a decade ago resulted in being planted every year.  Not only are they easy to grow, they produce like crazy, taste great, and plenty left for seed saving. (normally i harvest those allowed to mature early in the season, but this year there were people wanting seeds, so i’m gathering now.  Does it make a difference?  don’t know, have to leave that to the plant scientists and agronomists)  In addition to preparing and eating a lot of these and giving a lot away, I still froze up about 12 gallons so far, even though i planted them late.  Production is really slowing down now due to continued drought, but mostly shorter days as we transition to fall.

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Dried mature beans, fresh beans to eat, and a plateful of harvested seeds from those dried shells.  Those beans clear to the left are too mature for eating, so i’ll pop those inside beans out and use them to cook and add to my salads.

 

 

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My row is 24 feet lot and 8 feet high!
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A long bean i missed harvesting at the right time. Now it’s past prime so i’ll leave it to mature, then harvest the inside bean seeds to plant for next year’s crop.

 

Happy Gardening!

tauna

Three Bean Bake at Refuge!

Thank you, Refuge Ministries, for all the kind words regarding Wednesday evening’s meal.  Here’s the basic recipe for those of you who asked for it!  Modify to your heart’s content!

Three Bean Bake

1 can red beans, drained

1 can baby limas, drained

1 can white beans, drained

1 cup catsup

1/2 cup sugar

1 clove garlic, minced (or 1/4 tsp powdered dry)

1 1/2 cups chopped celery

1 1/2 cups chopped onions

Directions:  Mix together and bake uncovered in a 2-quart casserole dish at 350° Fahrenheit oven for 45-60 minutes, until beans are set.  Be careful not to allow beans to dry out, but just until the liquids are absorbed.

SO, now for my modifications – be sure to modify to suit your own tastes!

Soak dry beans over night, then simmer until tender.  In place of the canned beans add 1 cup each of your cooked beans.  Also, as you noticed, I did not use the beans listed here, since i didn’t have them on hand.  I used kidney beans, black beans,pinto beans, and added in the can of already prepared lima beans received from the Refuge pantry.  This all makes a great vegetarian dish, but I added about 2 cups of cooked ground beef  to this recipe for a more inclusive one dish meal.  Also, mine had more liquid which is primarily to keep it from being completely dried out by the time I haul it to Mexico, then keep it warm until serving time.

Also, whenever possible, use organically raised products, including grassfinished beef.  Last nights’s dish was made with all organic except for the can of lima beans.

Thank you again!

tauna