Beans are a little like shoes. In our farm adventures, we’ve tried a bunch of different kinds, have favorites and some we’ve decided don’t fit us well and we can live without. I’ve also learned more about beans than anyone really needs to know. For example, who knew that there are over 400 known types of beans worldwide and that in Ohio alone, there are dozens of varieties, including bush beans, pole beans, soybeans, and heirloom beans? I absolutely did not know that soybeans were Ohio’s #1 crop, with over 5 million acres growing. We don’t grow soybeans on our little farm, but we have tried growing several varieties of bush beans, some heirloom beans and pole beans. We’ve been given seeds by relatives, ordered special seeds and accidentally cross-pollinated and grown mystery beans. We’re also fans of dried beans, which I’ll share a little about. I’ve lived in Ohio for about 45 years now, and it seems like bean history follows us around. I’m originally from West Virginia where Half-Runner Beans, Kentucky Wonder pole beans and pinto beans are staples.
In fact, growing up, I’d never even heard of a string bean other than Half-Runners until Blue Lake beans were introduced in the 1970’s. When the words “those old Blue Lakes” passed through someone’s lips, they were like a new cuss word cooked in contempt. Each summer, every family I knew grew bushels of Half-Runners and women and children spent hours on porches stringing beans for canning or the occasionally drying to make Leather Britches. I’ve since learned that Half-Runner beans are specifically an Appalachian bean, embedded in mountain culture since the early settlers, so a practices passed from generation to generation.
While I have many fond memories of the conversations passed over beans, I hate stringing beans and I hate eating bean strings. So, here is where things get a little dicey. As adults, after a few summers of growing green beans, my husband and I discovered that we loved stringless beans, that Blue Lakes actually tasted wonderful, and there were lots of beans besides those Hillbilly staples. My mother is still shocked that we’d eat Blue Lakes and I’m likely on a short list for bean treason. To add insult to an already beany situation, a few years ago, we experimented with other varieties of beans and discovered Romana (Roma) Italian green beans. These tender stringless beans have become our hands down favorite green beans. They’re easy and quick to grow, tender, tasty and, best of all, there’s no strings. They cook nicely – I can have tender cooked greens beans in less than 30 minutes and I’ve tossed them in olive and grilled them to perfection in a few minutes. Grilling green beans will surely have me convicted of a heinous crime in WV so please don’t tell on me!
We’re also fans of dried beans on our little farm but don’t grow them. We love our pinto beans along with Great Northern, Navy and Baby Lima beans, although we don’t eat pork so all my beans are vegetarian. The absence of pork in my house introduces tricky conversations as well. I’m going to avoid this topic here and simply give you my favorite winter bean recipe – and a fun fact! All beans originated in the Americas somewhere over 7,000 years ago and found their way to Europe in the 1500’s. It should be no surprise then that beans are a food staple around the world. My favorite dried beans are Great Northern beans, particularly in the winter. In the absence of a ham bone, my beans are spruced up with cooked greens (usually kale), garlic, onions and a little parmesan cheese. They’re delicious, easy to prepare and healthy. The recipe is posted below and I’d love to hear how you prepare yours.
I’m one of those cook-by-site cooks so amounts are left to you.
First, I use a crock pot to cook my beans,
Great Northern beans, rinsed and covered in cold water
Olive oil (about two tbsp. per cup of dried beans)
Salt to taste
Cook until beans are well-done and tender, add a little water as needed to keep a soup
Just before eating, in a skillet,
Add a handful of chopped onions,
Garlic to taste (about a tablespoon) or you can omit
Two or more cups of fresh greens – kale and spinach are great.
Add a little salt
Olive oil (about two tablespoons)
Salute the mixture until the greens are wilted, stir gently.
Lower heat and add a little water (about 1/4 cup or a little more) depending on how many greens are in the skillet. Let water cook off. This should take only a couple of minutes. Your greens should still have some texture but be tender. Don’t overcook them.
Now the fun part!
Put beans in a bowl, top with greens and parmesan cheese. I sometimes also add roasted sunflower or pumpkin seeds on top. Serve with cornbread.
While you’re eating, think about your favorite bean recipe and consider sharing it in the comment section of the blog. I’d love to hear about your favorite beans!