using up the not quite ready beans


Well, the hard killing frosts have arrived and so the last of the young beans, both eating and shelling were pulled in, the dry ones were shelled, and are curing for winter, the fresh were either processed or eaten.. but what about the beans in the middle

The beans were to big to use as snap, but to young to properly cure an dry, so they needed to be cooked and eaten, the bowl above shows a colorful mix, there are scarlet runner, black hopi, an wild goose in the mix.

The scarlets are very much like lima beans in texture but with a softer skin, the wild goose is like a white bean but with more flavour.


this was a fast soup, easy to make, hot an filling on a busy fall day

Simmer your fresh beans in water for twenty min, strain and ready to add to the soup.

Soup base was onion, tomato, and veggie bits I had leftover in he fridge, I added the beans, salt, pepper and a small amount of broken noodles. No need to add meat when it was filled with rich meaty beans

if you were truly in a waste not mood, you could also make a stock from the green shells of these beans, sometimes to wonderful to just use up bits of things

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2 Responses to using up the not quite ready beans

  1. Deb Weyrich-Cody says:

    You are an inspiration, my dear FarmGal: )

  2. Deb Weyrich-Cody says:

    PS, just LOVIN’ that Cobalt Blue Glaze on your soup bowl. Makes everything look so rich and delicious, hey?; )

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