This week the GFGF-Group focusses on fresh shell beans. Fresh shell beans? Yes, got it. For some reason I had edamame in my freezer and I prepared

Edamame Lentil Ragout

with some leftover Padina lentils, spicy and simply delicious.

In my neck of the woods – thank you Margaret for this – the only used fresh shell bean is Ackerbohne , literally also sow bean, pig bean, horse bean or cattle bean. The broad bean, which can also tolerate salt water, was replaced by the more tender green bean as a popular food in the 17th century. In Erfurt it is called puff bean and newborn in Erfurt gets a plush bean in pink or light blue. I am a huge fan of fava or broad beans. Until If possible I buy it at the weekly market from June to end of August and take on all the work. I am glad that they are grown more again – not only as cattle feed. To get them frozen I have to go to the “Turkish” supermarket”, but in THIS situation I did not and opted for the edamame or soybeans in my freezer. Time to use them up.

My grandmother didn’t grow any runner beans, for me beans on the pole, but bush beans like green beans and wax beans. The latter eaten fresh or dried. The reason might be the constant wind in Schleswig-Holstein, the land between the Seas, North and Baltic Sea. We eat “Birnen, Bohnen und Speck” always with green beans and not with “Turkish peas” . Perhaps these are the German pea beans Ellen is looking for.

Don’t miss the posts from Donna, Ellen, Kayte, Margaret, Nancy and Peggy.

 
 
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