![]() ![]() These seeds have been grown from those which originally made their way to William Woys Weaver from the Lang family of Washington Parrish, LA, who kept up this variety for many years. A beautiful selection from the late Robert Lobitz, the Minnesota bean man. In his book "100 Vegetables and Where They Come From," Weaver also notes that the fresh, young pods are lovely snap beans or as an accompanying ingredient in okra soup, and that they have commonly been toasted and mixed with roasted chicory root as a coffee substitute. This stringless snap has a delicious, robust beany flavor and is a most uniquely colored bean, nearly a true red shade on the thick, flavorful pods, with lovely pink flowers, too This wonderful variety pleases the senses and yields well. If youre looking to add more beans and other. An attractive and eye-catching rosy-red podded dwarf french bean looks totally different to green, yellow and dark purple varieties. ![]() Beans and other legumes can be a healthy substitute for meat, which has more fat and cholesterol. Legumes are typically low in fat and high in fiber, folate, potassium, iron and magnesium. Overcooking can also cause nutrient loss. As discussed above, overcooked green beans can be identified by their drab, olive-green color and their mushy texture. When properly cooked, green beans should still have a crisp texture, and a vibrant, bright green color. Weaver himself describes them as long (about 10 ½ inches), shelly beans with up to 18 seeds per pod, a very productive, drought tolerant bush type that produces runners. Beans, peas and lentils are all legumes and are among the most versatile and nutritious foods available. Steaming or sauting are ideal cooking methods for preparing green beans. William Woys Weaver notes that these peas are traditionally cooked with lima beans and green peanuts in Louisiana. Southern Exposure Seed Exchange writes that this variety has large seeds that are red when fresh and black when dried, and that it is similar to Peking Black, but produces earlier. A Southern pea aptly named "Red and Black" in French, this heirloom cowpea hails from Washington Parrish, Louisiana. ![]()
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