Bush Beanie Baby

I plant beans every year, and have tried several different types including scarlet runner, snap peas, etc. I found though, that I like bush beans the best as far as taste and utility goes. The bush bean that I have (phaseolus vulgaris) is actually just a variation of the common string bean/green bean, which is very confusing because a lot of different beans, all with different tastes and uses are gathered under the common Latin name. However, instead of growing vines like regular beans, bush beans, as evident from their name, grows in an upright, bushy position with the beans clustered near the center.

One warning that should not be skipped over is that beans under this Latin name are all toxic when raw, although the toxicity varies from different types of beans (kidney beans being the most toxic.) However, string beans are often eaten raw, to usually no ill effects, due to the fact that it is very mild compared with the other types. The younger the beans you pick, the less toxic it is.

They do best in full sun, well watered, and is actually not picky about soil due to the fact that as members of the legume family, they fix nitrogen from the air into the ground to be used as fertilizer–this means vegetables planted near beans, especially those who are heavy nitrogen feeders, do very, very well. I always interplant my bush beans with the other annuals (mostly tomatoes) for this very reason, and my tomatoes are always exploding. They are annuals, unfortunately, which means they die when winter hits and new plants need to be bought or seeds started in order to grow again next year. However, some variations, like runner beans, if well protected, can actually overwinter in milder climates.

My favorite way to cook (and my family’s favorite way to eat) these beans is picking the beans when they are quite young, giving it a quick sautee with garlic, butter, and tomatoes. Then drizzling olive oil, sea salt, and cracked black pepper over it. It’s always a hit and reminds me that summer is here.

Now, the other thing I love to do with them is utilizing their leaves. The leaves are edible and is a great, mild flavored dark leafy green. I sautee it with duck fat and often eat it at breakfast with a sunnyside duck egg, on a piece of toast with a slice of tomato, or as a side dish for dinner in lieu of spinach. I love this plant because it is usable and edible in its entirety.