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Description

This group is for all bean lovers! It is all about beans. What are the different types and how do you cook them? We will include recipes from 'how to cook dried beans' to recipes with canned beans. If you are a bean lover like I am, this group is for you! I welcome any and all bean recipes.

From Adzuki to Wax Beans, from String Beans to Black Beans, we will cover them all. Join us to share recipes and methods. Our recipes include beans cooked on a stove top, a pressure cooker, a rice cooker and a slow cooker (crock-pot).
A generic name given to various plants in the legume family. There are three stages of bean development, based on the maturity of the bean that determines how the bean is used. The first stage is when the bean is immature and the bean (or seed) and the pod are both very young and tender. This is the stage when the bean and pod are both eaten, either raw or cooked, and they are referred to as fresh, baby or snap beans. During the second stage, the bean begins to mature. The pod is tough but the bean can be removed from the pod, just like peas, cooked for a short period of time and eaten. Beans at this stage are referred to as fresh-shelled beans. The third stage is the point at which the pod and bean have dried on the stalk and the bean moves freely within the enclosed pod. The bean is then taken out of the pod that is to be discarded, and the bean can then be stored for future use in a variety of food dishes. At this stage the bean is referred to as a shelled, dry shelled, or dried bean. Many beans are also available as a canned or frozen product.

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