It’s hard to think of a food more universal than beans. The United States is the fifth largest producer of dry beans in the world, producing about 1.5 million metric tons in 2010. Tanzania is, incidentally, the seventh largest producer, producing about 1 million tons per year. From delicious burritos at the bus stop’s taco truck on the Pennsylvania turnpike, to experiencing beans on toast as a breakfast food in the UK, to being fed makande (a dish of beans cooked with cracked corn) in Tanzania, beans have been a part of the diet everywhere I’ve lived.
Nevertheless, cooking fresh beans can be intimidating, especially when harvesting and shelling them yourself. The beans we planted on our farm have been blighted by a range of pests, so I have been harvesting them little by little to cook most days, before the insects munch their way through every last pod.
If you’ve planted beans in your garden or farm, harvesting them before they completely dry is a great way to get fresh and delicious beans that cook faster than dry, stored beans. You can also keep shelled beans in the freezer… if you have a freezer….
Harvest pods that have started to turn pale or dry out. If the pods are still as green as the plant (like the one on the left in the picture above), the beans have not firmed up enough and it will be a pain to shell them. You should be able to see or feel the beans through the shell, which should have started to turn pale green, yellow, or tan, and may have a papery feel to it.
Don’t wait too long to harvest or the pods will shatter. Unless you want to be hunting around on the ground for your beans, make sure you catch the pods before they dry out completely and drop their beans to the ground. I (unwisely) planted several different types of beans all together, some of which evidently have matured much faster than others and have begun to shatter.
“String” the beans from the stem end, along the outside of the curve. Then slide your thumb down the inside to push the beans out of the pod. I’ve found this is often the easiest way to do it. You’ll get into a rhythm once you start.
Rinse the beans in cold water. Strain them from any dirt or sand that may have dropped off the pods. Also throw out any wrinkly beans; all should be filled-out and smooth.
Bring to a boil in plenty of water, then simmer. Make sure the water doesn’t dry up – it sounds obvious but I can’t tell you how many times I’ve accidentally burned beans. The water will eventually get a reddish-tea look to it. The beans will turn wrinkly, then smooth again. The skins will start to look loose on some of them. Taste periodically until they are the consistency you prefer. The process usually takes less than two hours for me. (I also always make sure to cook my beans a little longer than I think they need; they get creamier the longer you cook them.)
At this point, you could let the beans cool, then store them in their stock in the fridge or freezer for later use. If I’m eating them right away, my favorite simple method is this:
-Chop up two or three small- to medium-sized onions for every two cups of cooked beans.
-Saute the onion in oil (I use sunflower but any cooking oil will work). Add a few cloves pressed garlic and cook a few minutes more.
-Add the beans along with the cooking water. Watch for hot oil splatters.
-Add chopped or grated carrot. One or two per two cups of beans is enough.
-Once carrots begin to soften, add one or two chopped or grated tomatoes (grating tomatoes?! Yes, they do that here in Tanzania).
-Add salt, pepper, and chili powder (if desired) to taste.
-Cook until the mixture thickens and turns creamy.
And that’s it! What do you do differently when cooking beans? What are your favorite bean recipes?