Growing beans to beat the band

There is nothing more satisfying than snapping off a long crispy green bean, fresh from the plant, and munching on it. It is one of life’s simple pleasures. There are a wide range of beans that can be grown successfully in Irish gardens, and it’s not too late to sow them for a summer feast.

Beans can be used in many different ways, depending on the type you grow. For example, Yin Yang beans can be dried and are suitable for storing to ensure a winter supply, French beans can be eaten fresh, straight from the garden. When dried, they also store incredibly well,remaining shelf-stable for years. Beans are high-protein, low-fat foods that are loaded with fibre, complex carbs, and nutrients such as magnesium and potassium.

French Beans

French beans are delicious and easy to grow. They make great finger food for children, and come in a range of attractive colours – for example green, yellow and even purple.

You can choose a variety that suits your growing space as they are available in climbing or dwarf plants. Climbing French beans will crop continually into September, while dwarf types are quick to grow but crop only for a few weeks, so you may want to make an additional later sowing.

French beans are tender plants that don’t like frost or cold temperatures. For an early crop, sow indoors in late April to early May. Use small pots, sowing one bean in each. Place in a warm location to germinate. They will grow fast in warm, bright conditions and need watering regularly.

In late May or early June, harden off the young plants to acclimatise them to outdoor conditions.

Then plant into their final site after all risk of frost has passed. French beans need a warm, sunny spot in fertile, well-drained soil and good supports for climbing.

Broad beans

Another staple bean in my garden is the broad bean. Young beans are sweet, tender and succulent. You can sow them in the autumn and you’ll be able to pick them from May.

Although mine do still look short, and there is no sign of flowers at all! Sowing in spring will give a summer harvest. They are a great solution for growing in pots if you are short on space.

Planting direct into double rows will offer stability to the plants but taller varieties will also need staking.

Broad beans can become subject to aphid attacks, but if you companion-plant with nasturtiums, it can help with infestation. You can pick pods when they are about three inches long and cook them whole. When picking pods to shell, wait until the beans are visible through the pod, but don’t leave them too long as the beans will become tougher inside.

Broad beans can be eaten fresh or de-shelled and cooked to make homemade falafel.

Yin Yang beans

Yin Yang beans, as the name suggests, resemble to the yin-yang symbol. I like that they are unique – you won’t find this variety in any of the shops here, and that is why I have chosen to grow them. They can be sown as with the French beans in single pots. They can be harvested and eaten fresh in the green pods or can be dried and shelled for spectacular looking beans to use in stews.

The plants are prolific and keep on flowering and producing beans up until autumn. Even when I am pulling up plants to harvest dry beans, there are still some plants flowering and producing green beans.

As dry beans, they have a wonderful smooth, creamy texture that something is like potatoes. The lovely black and white nature of the beans gives them even more interest and, although the markings fade a little during cooking, they don’t disappear.

Often beans for dry shelling don’t taste great green and vice versa. This bean does it all in one package and keeps on producing. If you love bush beans, this is certainly one you should try. If using them as dry beans, wait for the pods to mature and leave them to dry on the plant.

After harvesting, store them in a cool, dark place.

Cooked properly, beans never get boring – you can use them for salads, soups, curries, baked beans, hummus, falafel, burritos, and winter stews and chillies. Practically every culture around the world cooks with legumes. This is why I would consider them essential for an edible garden.

Plot to plate challenge (week two)

I have used the Swiss chard stalks and greens along with chives and chive flowers to make a tasty garden omelette with fresh eggs from the garden –see photo to the left.

Timely tips for the garden

● Climbing beans can be grown over arches or up a trellis and can provide an attractive display. The bean flowers are vibrant reds and purples and make beautiful a plant in its own right.

● Continue to harden off tender crops don't be tempted to leave out overnight as this will potentially damage the plant.

● To have fresh salads on tap, sow every three weeks for harvesting continuously.

● Tomatoes will begin to grow side shoots (at 45-degree angles) and these will need to be pinched out to ensure healthy and strong plants.

ABOUT THE AUTHOR

Tara Kate Linnane is passionate about sustainability and growing all things edible.

Together with her husband Barry, she has embarked on a journey of designing edible spaces and getting others started on their gardening adventures.

Follow their journey on Instagram @twopeas_inapolytunnel or visit thefoodscapedesignco.com to make contact for information.ut to ensure healthy and strong plants.