Experiment in Drying Beans - Red & Black

Yesterday I posted about sunflowers, but realized at lunch today that I never hit the "publish" button; therefore, there will be two posts today.  This one tells of an experiment in drying beans.  Since today is Monday and traditionally "Red Beans and Rice Day," it is appropriate to start with red beans.  I knew shortly after planting that my red kidney bean harvest was not going to be great.  Only about 60% of the beans germinated - bad seed.  I'll try a different seed next year. 

However, I'm not one to give up easy.  I planted other beans in their place, but still watched the red beans.  The point of making dried beans is to dry them on the stalk.  They will load up with pods, mature, ripen and die.  The pod will turn brown.  You know it is time to pick them when you shake the pods and they rattle.

Dried and ready for picking

When you pop open the pod, big fat red beans reside inside.  They were hard and dry and their appearance confirmed it was time to pick them all.

Dried Red Kidney Beans

I picked a small bucket of the dried red kidney beans and brought them inside to shell them.  I like shelling beans.  There's something about transforming ugly, brown pods into shiny beans that excites me.  I'm weird like that.

Dried bean pods

As a kid I remember my mom buying Camelia Brand Red Kidney beans to make Red Beans & Rice.  They came in a clear cellophane wrapper that showed off the beautiful red beans inside.

When the shelling was complete, I had a small bowl of dried kidneys - about half a pound.  Tricia is going to have to supplement some store bought beans to make a good pot of RB&R.  I'll not save any of these seeds.  We'll eat them.

Red Beans with Criolla Sella Peppers behind them

A second, more successful experiment was with drying black beans - also known as turtle beans.  The germination was 100% and they grew and loaded up with pods.  I picked them when they were dry and we shelled them around the island in the kitchen.  The black, shiny beans were pretty, I think.

I had a big bowl full of dried black beans.  This will be enough to eat as well as save about 100 or so for seed.

For seed and for eating

I put them on the scale and the small patch of beans produced a pound and a half of beans.  Not bad for the little experimental patch I grew.

Tricia will make a nice pot or two of refried black beans - one of our favorite side dishes on taco night, along with sliced jalapenos and limes.  Mmmmm...

Black Beans to Refried Beans

Back in THIS POST we talked about making homemade corn tortillas and the side dish with that meal was refried black beans.  When we can, we like to grow things and I had never grown black beans.  I ordered a package of Black Beans (Turtle Beans) from Baker Creek Heirloom Seeds and we discussed planting and harvesting them In This Earlier Post.

Now the growing conditions were not favorable for growing beans during this time. In fact, it rained every day and a lot of the beans were unable to dry in the pods and actually sprouted in the pod and had to be discarded.  We did salvage some, however, and ended up with a white bowl full of shiny black beans.

I can remember back when my brother-in-law got married down in Mexico City, we went to eat breakfast and they served refried black beans as a side dish TO BREAKFAST!  It seemed weird, but it worked.  It was very good.  We like to eat black beans as a side dish. To get these beans into edible form, it takes a little bit of work, but not too much.  Here's what we did:

First Tricia soaked the beans overnight in filtered water mixed with a little vinegar. This causes the beans to swell up.  Soaking the beans reduces phytic acid that is present in them that reduces the bodies ability to absorb minerals.  By soaking beans, you are making them healthier!

Then Tricia pours out the water and rinses off the beans. She puts them in a pot, adds water to cover and adds kosher salt and then covers and cooks for about an hour.  Once they are all cooked, she tastes them for doneness and seasoning.  Now comes the usage of Tricia's favorite kitchen gadget.  My parents gave us an immersion blender that we use all the time.  Using the immersion blender, she purees the black beans.

The consistency of the black beans is still not right, though - too much liquid.  She adds a Tablespoon of cooking oil and continues cooking and stirring until some of the liquid evaporates and the consistency is perfect.  And there you have it - Refried Black Beans! They may not LOOK appetizing from the picture, but they are delicious!

We'll do this again, but I broke the cardinal rule of gardening - I "ate my 'seedcorn'". Because of the weather that contributed to a small harvest, I didn't save any of the heirloom seed I harvested to grow again next year.  When I sit down to take inventory of seed this Fall, I will definitely order more Black Beans.