Beans

Beans are a tender, warm-season crop that are popular in Kansas gardens as either a spring crop or a fall crop. There are several different types of beans that can be grown in the home garden. Bush snap.

Snap, or green beans, are grown for their tender, immature pods. They can be green, yellow (sometimes called “wax”), and purple. Bush types grow on short plants typically up to 24 inches tall and do not require trellising.
Pole beans. Pole beans have a climbing growth habit and will require a trellis. Pole beans often perform best when planted for a fall crop in Kansas. Pole beans can be either for shelling or snap beans.
Shelling beans are grown for the mature bean seeds in the pod. They require a longer growing season and dry weather to cure the pods. Blossoms may drop if heat occurs too early in the growing season, making it difficult for them to grow in Kansas. These include Lima beans as well as French horticultural types, cranberry, pinto, great northern, red kidney, and similar varieties.
Long beans. Long beans are relatives of Southern peas (cowpea's) and are vigorous climbers requiring a trellis. The bean pods can grow to 3 feet long, although the best eating quality for snap beans is usually 12 to 18 inches.
Southern peas. Also known as cowpea's, field peas, or black-eyed peas, southern peas are actually beans that are grown throughout the south and originated in Africa. They are very heat and drought-tolerant, which makes them a good choice for a low-maintenance summer crop. Some varieties are more bush-type and others are more vining.

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How to Grow

Choose early maturing varieties, because beans may not set as well in the heat and have problems with spider mites in the middle of summer. Many newer cultivars of snap beans produce large yields at one time, whereas older cultivars may spread the harvest over a longer time period. Some cultivars have larger pod diameter, whereas others have been developed for more slender, filet beans. Look for varieties resistant to bacterial blight and that are heat tolerant

Harvest and Storage

Green beans

Snap beans

You can pick snap beans at any stage of pod formation, until the shape of the individual seeds inside becomes apparent, causing the pods to bulge. After this stage, the pods are typically less juicy and more fibrous.

Snap beans will hold their quality after picking for several hours at room temperature. It is best to refrigerate them if you do not cook them immediately. Pick beans for canning at the more mature stage, so that they remain firm after processing.

Pick filet beans when they are very slender. For other types, picking pods before they have gained more size can decrease yield.

Shelling beans

Harvest shelling beans when the pods have become thin and tough, but not dry. The beans within will have developed their mature markings, although their color may still be pale. The pods should split open easily, and you can easily remove the beans. Refrigerate shelling beans.

Dry beans

Harvest dry beans when the pods are dry and the beans inside are dry enough to rattle. Cut or pull the entire plant if the cold, rainy weather of autumn comes before the beans are fully mature. Then hang upside-down indoors to dry.

Once the pods and beans are completely dry, strip the pods from the plants and shell out by hand. For a larger crop, place the pods in a burlap sack and thresh by hitting the bag with a stick.

Winnowing is the process of removing little bits of plant material from the seed. Take the seeds outdoors on a dry, windy day and pour them from container to container, allowing the wind to blow through the stream of seeds. The wind will remove lightweight plant fiber. Store dry beans in bags, jars, or other containers in a dark, dry place.

For more information on canning beans check out the publication: Preserve it Fresh, Preserve it safe-Beans

Recipes

Depending on the bean you are using the possibilities are endless when it comes to eating beans in the home. To rehydrate dried beans place dried beans in a large pot and cover with water. Soak 12 to 18 hours in a cool place. Drain water. To hydrate beans quickly, cover sorted and washed beans with boiling water in a saucepan. Boil 2 minutes, remove from heat, soak 1 hour, and drain. Below are a few recipes for you to try.

Bacon Parmesan Snap Beans

Ingredients

Directions

4 slices bacon, diced
2 pounds green beans ends removed
¼ cup shredded Parmesan cheese
2 medium-size garlic cloves, minced
⅛ teaspoon salt
⅛ teaspoon black pepper

Cook and then chop the bacon.
Cook the beans by placing them into a large pot of boiling, salted water.
Fill another pot or bowl with ice water.
Cook the beans until they can be pierced with a fork (usually 3 to 5 minutes).
Remove the beans and place them in ice water. Drain well and place in oven-safe pan.
Preheat oven to 350 F.
Combine the bacon, garlic and Parmesan cheese in a bowl, then mix with beans.
Bake for 8 to 10 minutes.

Recipe source: North Dakota State University Extension

Savory Rice and Beans

Ingredients

Directions

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 (14.5-ounce) can low-fat vegetable broth
¾ cup uncooked white rice
½ teaspoon cayenne pepper
1 medium tomato, diced
2 (15-ounce) cans black beans, drained and rinsed

In a stockpot over medium-high heat, heat the oil.
Add the onion and garlic and sauté for four minutes.
Add the rice and sauté for two minutes.
Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes.
Add the spices, tomato and black beans.
Cook over medium heat two minutes or until heated through.
Freeze the leftovers in meal-size amounts or refrigerate and eat within four days.

Recipe source: North Dakota State University Extension

Chocolate Chip Bean Muffins

Ingredients	Directions
2 (15.5-ounce) cans Great Northern beans, drained and rinsed a cup low-fat milk 1 cup sugar ¼ cup margarine or butter 3 eggs 3 teaspoons vanilla extract 1 cup all-purpose flour ½ cup whole-wheat flour 1 teaspoon baking soda ½ teaspoon salt ¾ cup semisweet chocolate chips	Combine beans and milk in a food processor or blender until smooth. Mix sugar and margarine or butter in a large bowl; beat in eggs and vanilla. Add bean mixture, mixing until well blended. Mix in flours, baking soda and salt. Add in chocolate chips. Spoon mixture into 16 greased or paper-lined muffin tins about half full. Bake at 375 F for 20 to 25 minutes. Cool on wire racks.

Recipe source: North Dakota State University Extension