My first crop was pitiful and quickly realized planting earlier would have been a good idea since beans tend to grow slower in the fall over spring. This led me to just leaving bean planting to the spring as I don’t like to have a large fall garden.
Before I dive into how to harvest and prepare these awesome beans I want you to also know they’re fun to grow.
Not only is the plant beautiful but the beans themselves are fascinating and they taste pretty amazing.
You can enjoy these beans two ways. For me it started right in the garden because I love to sit and eat raw beans from the vine; I’ve been doing this since I was a kid.
I wasn’t sure how to prepare them at first so I started shelling and eating the raw seeds. They were so GOOD!
Later I discovered you’re supposed to prepare in the shell, this means you can eat the entire bean.
When to Harvest
If you like the idea of eating the entire bean, then harvest when they turn bright burgundy. Simply snip the bean from the vine, wash and bring indoors.
How to Prepare
Preparing at this stage is where it gets exciting because options multiply and they add a beautiful color to any meal. All you do is cut each bean into slices and cook.
- Saute in Butter
- Stir Fry with other vegetables – tasty with zucchini
- Freeze for later
- Can in jars
Dry on the Vine
Shelling the Beans
The best part about this experience was Robert really enjoyed them and he eats very few vegetables. He simply eats what I grow to make me happy. Knowing he actually liked the flavor made me realized we have another winner.
The Chinese Red Noodle bean is a neat addition, it brings a new taste and texture to the menu that I believe you will all enjoy. Give it a try!