Soup Beans: Like poor people everywhere, mountain people in the South thrived for centuries on food that was indigenous, inexpensive and healthful. These days "soup beans" speak instant comfort to anyone who had familial connections from Appalachia, where every garden produced shelling beans that could be eaten fresh or grown to maturity for dry beans. Serve this thick, stewlike soup with cornbread, pickl
Martock broad beans - these beans were usually dried and stored. They are a good source of protein. Most recipes call for them to be soaked and then cooked slowly. Add a finely chopped onion and a scrape of expensive nutmeg for a Tudor treat. In leaner years, beans such as these would be ground up into flour to make 'Horse Bread' (so called because, in more abundant years, it would be fed to horses).
Dry Beans vs. Canned: 1.Cheaper 2.Sodium Free 3. No preservatives 4.Tastier 5.Less waste 6.More variety 7. Bisphenol A (BPA):cans have a plastic liner in them that contains a chemical (BPA). Bisphenol A has recently become controversial because it mimics estrogen and thus could induce hormonal responses. 8. Less storage space: 9. Soaking beans is easy!
grow your own sprouts. I've done this successfully with dried green peas, and I've got lentils sprouting now. Waaay cheaper than buying sprouts (dried beans are super cheap, and you can get a lot of sprouts from not too may beans) And they are tasty!
Fortex pole beans are great for tiny gardens. The slender 'filet' bean grows over 10” long, has a nutty flavor and the pods are stringless. It can be harvested early or late, small or large, and still be as super tasty as ever. So early beans at 6" long are delicious and so are the more mature, longer ones! Beans germinate when soil temp is at 60°-80° F. Water well during hot dry periods and do not over fertilize which results in a surplus of foliage and low, delayed pod growth.