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Video: Green Beans, Peas, Beans & Co
Beans / green beans / peas
There are legumes in abundance - three examples are particularly popular in this country: the sweet pea, the hearty beetle bean and the crunchy Fisole as a vegetable. All of them are poisonous in their raw form and must be cooked before consumption. Legumes provide high quality protein and plenty of vitamins and minerals. The dietary fiber it contains ensures full satiety, but can cause discomfort in sensitive people…
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- Botany
- ingredients
- Use and preparation
- storage
Botany
Pulses are also called "legumes". The term is derived from the Latin “legumen” for sleeve. The very extensive family of plants belongs to the order of the Fabales, subfamily Fabaceae. Since the flowers resemble butterflies, the name of the butterfly-like was born. The Fabaceae include around 730 genera and 20,000 species.
The Fabaceae include:
- Fisole, green bean,
- Beetle, fire or runner bean,
- Pea as well
- Lentil, Chickpea, Soybean, and Peanut.
The elongated pod consists of two carpels that have grown together. They close at the so-called "belly seam", which can be removed like a thread when the sleeves are closed. Usually the pods are referred to as "pods", which is botanically incorrect. The fruits ripen inside the pods: These seeds are the actual legumes. In the stage of ripeness, the pod opens at the side seam of the abdomen and spreads the seeds, they are scattered fruits. Local, fresh legumes are available from June to September. In dried form all year round.
Note Legumes cause an interesting phenomenon in the soil. With the help of bacteria in their root nodules, they remove nitrogen from the atmosphere. On the one hand, this benefits the plant itself and naturally fertilizes the soil.
ingredients
Legumes are rich in high quality protein, vitamins and minerals. They contain many phytochemicals such as saponins and colorants, which have positive effects in the body. For more information, see the overview table: This is how flavonoids and co. Work The reason why legumes are inedible raw is because of the poisonous lectin phasin. It is heat-labile, ie it is destroyed by boiling and thus rendered harmless.
Danger! Legumes seeds and pods must not be eaten raw!
Stachyosis, the fiber found in legumes, can cause flatulence in sensitive people. Certain herbs and spices such as caraway or fennel seeds as well as sufficient soaking and cooking times can counteract this. Peas are easier to digest compared to other legumes.
| Beetle Bean Seed
Ingredients |
100 g each, canned food, drained | Beetle Bean Seed
Ingredients |
100 g each, canned food, drained |
|---|---|---|---|
| Energy (kcal) | 88.4 | Iron (mg) | 1.3 |
| Fat (g) | 0.7 | Vitamin A (µg) | 0.67 |
| Protein (g) | 7th | Vitamin B1 (mg) | 0.07 |
| Carbohydrates (g) | 13.2 | Vitamin B2 (mg) | 0.04 |
| Dietary fiber (g) | 4.8 | Niacin (mg) | 0.4 |
| Potassium (mg) | 199 | Vitamin B6 (mg) | 0.05 |
| Calcium (mg) | 23 | Vitamin C (mg) | 0.2 |
| Magnesium (mg) | 34 | Vitamin E (mg) | 0.2 |
| Fisole pods
ingredients |
100 g each, canned food, drained | Fisole pods
ingredients |
100 g each, canned food, drained |
|---|---|---|---|
| Energy (kcal) | 22nd | Iron (mg) | 1.3 |
| Fat (g) | 0.1 | Vitamin A (µg) | 33 |
| Protein (g) | 1.2 | Vitamin B1 (mg) | 0.07 |
| Carbohydrates (g) | 3.9 | Vitamin B2 (mg) | 0.04 |
| Dietary fiber (g) | 1 | Niacin (mg) | 0.3 |
| Potassium (mg) | 148 | Vitamin B6 (mg) | 0.03 |
| Calcium (mg) | 34 | Vitamin C (mg) | 4th |
| Magnesium (mg) | 20th | Vitamin E (mg) | 0.05 |
| Pea seed
ingredients |
100 g each, canned food, drained |
Pea seed
ingredients |
100 g each, canned food, drained |
|---|---|---|---|
| Energy (kcal) | 48 | Iron (mg) | 1.5 |
| Fat (g) | 0.4 | Vitamin A (µg) | 43 |
| Protein (g) | 3.6 | Vitamin B1 (mg) | 0.1 |
| Carbohydrates (g) | 4.8 | Vitamin B2 (mg) | 0.06 |
| Dietary fiber (g) | 4th | Niacin (mg) | 0.9 |
| Potassium (mg) | 150 | Vitamin B6 (mg) | 0.05 |
| Calcium (mg) | 20th | Vitamin C (mg) | 9 |
| Magnesium (mg) | 20th | Vitamin E (mg) | 0.3 |
Use and preparation
The seeds of the pea and the tender pods including unripe fruit are eaten from the sugar pea. The Fisole is usually only eaten as a pod with unripe fruit. The ripe seeds of the beetle bean are mostly consumed; when harvested young, they can also be eaten as a pod like the meatball.
The cooked seeds of peas and beetle beans are used in many dishes such as stews, soups, bean goulash and risi-pisi. Beetle beans can also be used to make hearty salads and sweet dishes such as desserts or pastries. Except for lentils and peeled peas, most dried legumes require soaking in water for up to twelve hours before cooking. This is best done overnight. This process significantly shortens the cooking time. When cooking, salt and other ingredients such as lemon juice or vinegar should only be added at the end, as they would extend the cooking time. Peeled, dried peas are cooked after 45 to 60 minutes, dried bug beans after 120 minutes, smaller seeds cook through more quickly. In a print orPressure cooker, the cooking time can be reduced significantly. Fresh seeds cook faster. The pods are eaten boiled or cooked as a side vegetable or processed into dishes such as Fisol goulash and wok pans. To do this, wash the pods thoroughly and cut off the ends. In the case of less delicate, older pods, the thread on the side of the belly seam should be removed; it can be very tough. The fresh pods are cooked through in ten to 15 minutes. If you scare them off with cold water after boiling, they keep their green appearance. For older pods, the side thread of the abdominal seam should be removed, it can be very tough. The fresh pods are cooked through in ten to 15 minutes. If you scare them off with cold water after boiling, they keep their green appearance. For older pods, the side thread of the abdominal seam should be removed, it can be very tough. The fresh pods are cooked through in ten to 15 minutes. If you scare them off with cold water after boiling, they keep their green appearance.
storage
Store fresh pods in a cool place, ideally in the refrigerator in the vegetable drawer, possibly wrapping them in a damp cloth. If they are not used within two days, they should be blanched for three to five minutes and then frozen.
Dried, unpeeled legumes can be stored dry, protected from light, well closed and not too warm for up to years.
Both seeds and / or pods of peas, green beans and green bean beans are commercially available as canned foods. The contents of already opened cans can be kept in the refrigerator for one to two days, provided the inside of the can is coated. Pea pods and seeds as well as Fisole pods are also available as frozen goods.
When shopping, you can recognize fresh pods of green beans and peas by the fact that they break and crack easily. Fresh pea pods squeak when you rub them together. You should make a good impression. With young, tender green beans of good quality, no thread can be seen on the long side. The leguminous vegetables should generally not look wilted and should not have any stains or, for example, heat or hail damage.
When shopping for dried legumes, look for a clean and smooth surface. The fruits should also have a color typical of the variety and be free of holes or dark spots that indicate, among other things, pest infestation.
