Will do Sally
Thank you PK and graemeatwellbank - helpful comments. I did grow the Cherokee beans one year and the crop was woeful, but we were eating them as pods. I'm hoping I have got better at growing beans since then and they will do better. Time will tell.
Latvian and Boddington peas are among those I've bought to try this year. Glad to hear they produce well. How did they turn out when cooked?
I also dried some runner bean seeds one year but didn't use them - I'm a bit underconfident about all the boiling rapidly to kill the toxins - which beans need that and which don't? For example if you pod beans and freeze them or use them fresh, do they need all the boiling for 10 mins? How about sprouted beans - how can you eat them fresh but dried mung beans have to be boiled? Do the toxins develop during drying?
Some authorities say you should never eat beans raw - well I've been munching on runners straight from the vine all my life and at the time of writing I'm still here. I detest cold cooked green beans in salad, so raw it will remain.
Another cooking question - do you chuck out the soaking and boiling water from dried beans ie does it contain the toxins, or do you keep it and serve in a stew, as it contain loads of nutrients from the beans which will be lost if thrown out?
So these are the beans I've ordered:
Real Seeds: Boddington and Latvian soup peas, Cherokee Trail of Tears bean (also trying their Huauzontle Aztec broccoli)
DTBrown: Flagrano Flageolet, Borlotto, and Maro mushy peas to use fresh.
Mr Fothergill: Orca bean (Yin Yang)
Chase organics:
Drying beans NOIR and SOISSONS, and Pied Bean (pea bean)
Also all the usual runners and climbing French I normally grow, plus Sugar Snap peas, all to eat fresh, cooked or a few frozen.
Sounds like I'm not going to have room for much other than legumes