We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Beans for the summer kitchen - do not eat raw
Beans are very versatile legumes. In summer, the green runner and bush beans are often served on the table. They taste great in soups and stews, but also with pasta and as an accompaniment to meat and fish. The delicate yellow pods are a popular ingredient for the salad. Before preparation, the two ends are cut off and any threads are removed. However, most varieties are now stringless. Then cut the beans to the desired length and steam them for an average of 10 to 15 minutes or boil them in salted water so that they still have a bite when served.
They must not be eaten raw, as the beans contain harmful ingredients such as lectins. Depending on the amount, these proteins can cause mild stomach upset or intestinal inflammation. Cooking will destroy the lectins and render them harmless.
Beans are easier to digest with various spices such as fennel, savory or caraway. The vegetables provide valuable protein, which is in a balanced ratio to carbohydrates, fiber, vitamins and minerals. It contains abundant phytochemicals such as flavonoids and saponins, which have a positive effect on blood sugar and cholesterol levels.
In the 16th century, the haricot bean (Phaseolus vulgaris) came to Europe from Central and South America. There are bush and runner beans, but they only differ in their growth form. Runner beans reach a height of up to three meters and must therefore be supported by a stick or other climbing aid. Bush beans grow freely since they reach a maximum height of 60 cm. Runner and bush beans can be easily grown in the garden. The flat or round pods can be colored green, yellow, bluish or black depending on the variety. By the way, the princess bean is not a variety of its own, but a particularly early harvested kidney bean.
Fresh beans grown locally are still available until the end of October. Fresh pods have a strong color and feel firm and crunchy. When they bend, they break through smoothly, whereby the breaking point should be green and juicy. They stay in the vegetable compartment of the fridge for about three days. Green beans can also be frozen very well. Simply blanch briefly and chill so that the color remains even after thawing. Heike Kreutz, respectively