Common beans, when green and immature are either called String Beans or French Beans when they don’t have a string.
When reaching maturity they gave way to all kinds of beans.
They were first discovered in Central and South America in the 16th Century and were later introduced in Europe, then China. The French first planted the beans in Japan in rhe second half of the 19th Century.
90% of the crop is harvested three times a year in Hokkaido Island in Japan.
Ther are two main varieties in this country:
“Dojyo-Ingen”, also called “Kentucky Wonder”. Slightly soft variety.
“Saaber-Ingen”, thinner and rounder than above without strings.
The Japanese usually boil them lightly or just just cut them in trunks about 5 cm long and add them to all kinds of dishes from clear soups to sauteed food.
This variety is gaining popularity for its large size.
Recently found in French and Italian restaurants.
Make for great decoration onthe plate and are succulent lightly steamed, fried or stewed. Can reach 20 cm.
Very thin and long (30 m), grown in Aichi Prefecture. Soft and easy to cook and eat. They are called because they contain 16 (juroku) seeds each.
More widely known for producing azuki bean varieties.
Can be eaten young and greenlike string beans.
Popular for their varying colors. Grown in geenhouses in Gifu Prefecture.
The beans are delicious when stewed.
-Main beneficial elements: Protein, Carotene, Vitamin B1 nad Bz, Vitamin C, Vitamin K, Calcium, Calcium, Magnesium and vegetal fibers.
-Eaten with other food high in protein, their Vitamin C are easily ingested by human bodies.
Cooked with oil, their carotene will be easily assimilated by human bodies.
-Just after boiling drain them and let cool inside a sieve. They will be tastier for it.
-If you have plenty, first boil them before storing them in the refrigerator.
-Peel strings away before cooking.
-Choose firm and straight specimens.
-Combined with Judas Ear mushrooms, or Konnyaku, or Bamboo shoots, help combat large intestine cancer and obesity.
-Combined with Yoghurt, or natto, or Spinach, or hijiki/sweet seaweed, helps combat intestines poisoning and constipation.
-Combined with Agar agar or onion, help reduce blood cholesterol and high blood pressure.
-Combined with Broccoli, or rape blossoms, or kabocha, or tomato, helps prevent cancer, helps skin rejuvenation and recovery from illness.
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