| #5 |
I will be sowing my climbing beans soissons soon as they take quite a long time to mature and I grow them for drying.
I also grow a small podded dwarf bean (been growing for years) for eating fresh and a larger seeded one I acquired from a supermarket in France about 2014 for drying. No idea on their varieties though - just big uns and little ones.
Same with broad beans just grow for drying and use mainly in hummus - just 10 to 12 minute simmer for these but need skinning before cooking. They should be high in protein as well - the Hodmedods fava bean flour says it is 26% protein.
I also grow a small podded dwarf bean (been growing for years) for eating fresh and a larger seeded one I acquired from a supermarket in France about 2014 for drying. No idea on their varieties though - just big uns and little ones.
Same with broad beans just grow for drying and use mainly in hummus - just 10 to 12 minute simmer for these but need skinning before cooking. They should be high in protein as well - the Hodmedods fava bean flour says it is 26% protein.
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