String Beans
I realized just recently that green beans are all string beans and the meaning is actually unripe beans and does not necessary mean so much the color of beans.
There are many types of green beans such as yellow wax, broad, long beans, cranberry, fava beans etc. They are all in the family of legumes next to peas and lentils.
(green beans in different colors)
Bean health
Beans are high in fiber which can lower cholesterol. They are a good source of protein and iron particularly when you don't eat much fish or meat.
(red wine/bean dip with croutons)
What kind of spices and herbs to use in bean cooking
Beans are often called the musical fruit in children’s rhymes - for good reasons the incurrence of flatulence because of a sugar molecule found in beans same as in the cabbage which creates gas during digestion in some belly. You can add spices and herbs which will most likely mellow this. Use dill, rosemary, coriander seeds and cumin seeds or one of these which will facilitate digestion. Another option is Beano - an enzyme which can be added to bean dishes or eaten separately. What I found interesting by researching this subject is Beano is added often in the process of beer making for the same reason.
(black and green long bean salad with blue cheese and peach segments)
For dry beans there are endless bean varieties black beans a staple in of Latin America, chili beans, borlotti beans (a.k.a. cranberry beans), fagiolo romano, great Northern white bean used often in French cassoulet.
Dry beans can be soaked in water several hours or over night. The bean soaking water should be discarded and any top floating beans too - this will get rid of complex sugars that creates "social dissapointment".
One of my favorite soups is bean soup - following is the recipe
(romano bean soup with tomatoes and speck crisps)
Cranberry/romano bean soup
(recipe yields 4 portions)
1 cup cranberry beans
2 cups romano tomatoes, canned romano tomatoes may be substituted
5 cloves garlic
1 carrot
1 stalk green celery
Salt, to taste
Fresh black pepper grindings, to taste
1 branch rosemary (5-inch long)
1. Soak beans for 6-8 hours or overnight in three quarts of water. Discard beans soaking water and any floating beans from the surface
2. In a pot (1-gallon sized) bring soked beans on medium heat setting in three quarts of water to boil
3. Remove any scum from top of beans with a spoon during the cooking process and discard
4. Combine garlic, carrot and rosemary branch with beans and cook on low heat setting until beans are soft (30 minutes or so)
5. Discard carrot and rosemary branch
6. Season soft beans with salt and pepper and let steep (20 minutes or so - in this way beans will absorb spices)
Chef's Tip: Serve soup with country-style bread.
Chef's Note: 1 pound dry beans = 2 cups dried beans = 4-5 cups cooked beans
Social disappointment
Arabella my 7 month old daughter thinks any human noises are funny - and grins when she makes "back-side" noise.
