Beans are annual plants in the Fabaceae family, also known as legumes, and belong to the Phaseolus genus. This genus comprises some 55 known species, of which only 5 have been domesticated: Phaseolus vulgaris, Phaseolus coccineus, Phaseolus acutifolius, Phaseolus lunatus and Phaseolus polianthus. With over 14,000 strains, Phaseolus vulgaris is undoubtedly one of the species that has generated the most diversity.
Beans are divided into 2 categories:
Hulling beans: their pods become very hard and tough when ripe, and only the beans are eaten;
Mangetout" beans: commonly known as green beans, the pods and beans are eaten.
In addition to these categories, beans are also classified according to their development. They can be "dwarf" or "pole" beans. The former have a bushy growth habit and hardly exceed 60 cm in height, while the latter, with their voluble, climbing stems, easily reach 3 m in height and therefore require staking.
Beans had many ritual connotations, linked to their multitude of colors, for Amerindian civilizations. What's more, alongside squash and corn, this plant is one of the "Three Sisters".
Shelled beans offer a high source of protein, but are lacking in methionine - an essential amino acid. For complete protein, they must be combined with cereals or nuts. In India, for example, Dahl is eaten with rice.
White, black or red, long or round, beans can take many forms on our plates. Enjoy them cold, in salads, or hot, as an accompaniment to meats and fish. All our bagged beans are organic, free of rights and reproducible.
Sowing advice: from April to July, when the soil is well warmed up, sow bean seeds in the open ground every 8 cm, in rows 40 cm apart, or in stacks of 3 to 5 seeds every 40 to 60 cm, at a depth of 2 to 3 cm. After emergence, plant 3 weeks before planting. Stake "pole" varieties with branches about 2.50 m long, before the plants emit their long, voluble stems. Pick beans for shelling when the pods are just starting to turn yellow, to eat the semi-dry beans, or when they are quite dry and brown, to enjoy the dry beans. Semi-dry beans can be cooked very quickly after harvest, or stored in sterilized jars. Dry beans can be stored for several years in airtight containers, but should be frozen for a few weeks to avoid bruchid infestation.
