sjoerd, i get mixed up with the words, green beans and dried beans, in expressing myself. the huge beans are grown for the seed, like kidney or pinto beans...pick them when the bean is dry and shuck them and use the seeds inside. like for baked beans, anything with cooked dried beans. the ones i'm canning are the tender small, tho these purple ones are huge!, beans with no seed in them. i've found that once the seed develops in the bean they become too tough to eat or can as green/purple/yellow beans. and, that's not me in the pic...it's a pic my friend took of the beans to show us the size. i'm not sure if the beans in the jar are canned or not... my friend also said... "Turns out it is kind of an AOC bean like the french wines. He says it is fabulous and makes a fantastic light purée. The is also the ''soissoulet'' , a version of ''cassoulet'' using it, and lots of special recipes in french on the net for it. They even make confectionneries out of it." sounds yummy, huh?! i can't wait to try them!
Yes, it does sound yummy. Be sure and let us know how the bean trials turn out next season, won't you? Thanks for the explanation of the beans. I find beans interesting even though they are dead common. I suppose that is because beans are a sort of staple...along with potatos. Anyway, don't forget to take pics and post how youir beans do, okè?
