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Borlotti beans

• Message 1. 

  Posted by plot31 (U13805216) on Tuesday, 19th October 2010

  Just spent a rainy day podding borlotti beans grown for the first time this year. Some older pods are papery and give the dry cream/crimson flecked beans I was expecting to dry and store to use in stews later in the year. In others, where the pods were still fleshy, the beans are still green, and look good enough to steam and eat like broad beans. Are they safe? Ridiculous question, I know, but from somewhere I seem to remember that they need to be cooked at a certain temperature for a certain length of time.
  Also, can anyone suggest ways to cook the beans from (very leathery) runner bean pods?

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• Message 2

  , in reply to message 1.

  Posted by pastmemories (U2437829) on Tuesday, 19th October 2010

  Go ahead and eat as you want. You might find them a little hard if you do not cook long enough. If, earlier you could have tasted them when they were young, you would have found they taste like a pea.
  We have them cooked and served like butterbeans. In fact a dinner for me is just boiled beans with gravy.

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  Posted by ArtemisH (U14261033) on Tuesday, 19th October 2010

  I am a lover of most pulses but can't claim to have ever grown any!
  
  I was brought up to believe that all pulses contain some toxin, or other, and need to be boiled furiously for at least 10 minutes; they can then be cooked more gently.
  
  I hope the link helps. ( There's much information on beans online.)
  
  

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  Posted by grandcottagegardener (U14258183) on Tuesday, 19th October 2010

  It's the first time I've grown Borlotti Beans, and have been pleased with the crop. I plan to use the beans in a home grown spicy tomato sauce, served with pasta.
  
  BTW - the pods are not eaten.

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