Shelling Beans

This week’s CSA box had a bag of Tongue of Fire shelling beans, a newly ready crop here on the farm. Perhaps unfamiliar to some, the pink and white beans can be shelled and cooked in a variety of tasty ways.

To prepare the beans, pop them out of the shell and boil for 20-30 minutes. The beans can then be put into soups, stir fries and salads.

Preserving the Beansbeans

Shelling beans can be frozen once they have been cooked. The beans can also be dried by spreading out the beans, still in the shells, in a warm, dry place, until the shells dry and become brittle, which may take about a week. Beans can then be kept in an airtight container for several months if properly dried.

What to make?

This week at the farm, we had the below recipe with shelling beans with our Wednesday volunteers:

Black Kale and Shelling Bean Salad

Ingredients

  • 2 bunches black (Lacinato) kale, chopped
  • 1 cup shelled beans, cooked for 20-30 min until tender
  • Juice of 1 lemon
  • 1 TB Apple cider vinegar
  • 1 TB Olive oil
  • 1 TB Honey or maple syrup

Massage the kale in the lemon juice and vinegar, and leave to soak for 10 minutes. Add the beans. Then, mix the sweetener in with the olive oil, and drizzle over the kale and beans.

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