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From - "Growing your own beans not only helps you build healthy soil in your garden, it also provides you with a nutrient-rich diet. Beans can play a role in reducing the risk of obesity, diabetes, heart disease and cancer – they are good sources of protein, fibre, folate, iron and potassium – and they can reduce your carbon footprint and food miles as well!

This fascinating book brings together Susan Young’s 10 years of experimentation with multiple varieties of beans. She clearly explains how to sow, grow, harvest, dry, store and cook them, and shares her six ‘must grow’ varieties.

Go on a tasty culinary journey around the world and discover a range of colourful and historic beans, from the pink ‘Fagiolo di Lamon’ of Italy to the black and white ‘Bosnian Pole’ bean. Learn which varieties are best for eating fresh from the pod and those that are best for drying and storing for later use.

Beans offer year-round nutritious meals, and dried beans can be the star of the show with their fabulous diversity of flavours, colours and textures.

Learn how to grow, store and cook a wide range of nutritious and tasty beans for eating fresh from the vine, or to dry for warming winter meals. Susan Young shares 10 years of experimentation with growing a range of varieties from around the world."
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Location: Southeastern U.S. - Zone 7b
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I give this book 10 out of 10 acorns.

If any garden vegetable has taken a back seat in the minds of most gardeners, it's probably the humble dried bean. Yet, what easy-to-grow and store food is rich in protein, iron, fiber, folate, and potassium; low in fat and sodium; gluten free; helps lower cholesterol; has a low glycemic index; is an excellent soil builder; and has the potential to feed the world's growing population without damaging the environment? When I read all of that, I knew I needed to take a serious look at this underrated vegetable. Growing Beans: A Diet for Healthy People and Planet by Susan Young invites the reader to take a new look at exploring, growing, and eating beans.

Beans are a traditional food all around the world. The beautiful color photographs in this book introduce the reader to a rich diversity of colors, patterns, sizes and shapes: the Italian Borlotto, Greek Gigantes, Hungarian rice beans, Dutch Knipselbonen (eaten pods and all), French Tarbais. Austrian Mariazeller, and Bosnian Pole beans are just some of the varieties the author introduces us to.

Chapter six discusses the growing and harvesting of beans: dwarf versus climbing varieties, where to grow, how and when to sow, alternative germination methods, transplanting, soil needs, watering, and common problems. Then comes harvesting, drying, shelling, threshing, and storing. Each section is filled with good advice and tips.

Because beans are basically vines, support is necessary. Chapter seven discusses a variety of ideas including the use of natural and recycled materials. Structure ideas include teepees, maypoles, arches, and corn (really! Think of the three sisters.)

Chapter ten is entitled, "A basic guide to preparing and cooking dried beans." This is a must-read for everyone who deals with digestive difficulties from eating beans; what causes it and how to avoid the problem. Also discusses when and how to soak beans, when to salt, cooking times, and flavoring ideas. You'll find specific cooking ideas in her discussion of the many beautiful varieties.

Lastly, the author tells us how to source and save bean seed, including heirlooms and landraces. The last chapter lists worldwide sources for seed.

Sources for information, cookbooks, references, and further reading complete the book.

This book is well-written, practical, and definitely leaves the reader wanting to explore some of the more exotic varieties of beans. It certainly sent me digging deeper into my seed catalogs and making a lovely list of new beans to try.

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Hello, Susan! So happy to see you and your new book here on Permies, where I love to get lost for hours. I live in an apartment, so my bean growing is limited to sprouting,  microgreens and stealth gardening in the back alley.  
Beans are a great topic for me because I lost 40 lbs in the past year on a program called Full Plate Living. It is a free program run by a 7th Day Adventists nonprofit that has members eat plates that are 75% high fiber foods and 25% other stuff. They encourage things like adding beans, building up to  1-1/2 cups or more per day, and lots of help is given in terms of learning how to convert favorite recipes.
I am from GA originally,  so I particularly love field peas, Lima beans  and black eyed peas. Now I live in MN and need to convert to beans with a shorter growing season.  Thus far, I have grown a few green beans, green peas and am sprouting snow peas in hope of spring.
Your book looks intriguing.  The current political pressure on our food systems is going to force change to have any hope of food security.  Good on you for helping us to survive and thrive!
I child proofed my house but they still get in. Distract them with this tiny ad:
Tiny House Magazine (Issue 121)
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