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Vegetable beans are a rare guest on the table. Growing and caring for beans in open ground, planting rules and varieties When to collect beans

Beans are one of the most ancient vegetables that can be found in gardens, cottages and gardens. True, they are grown by gardeners and summer residents more as a companion crop - some use beans to fight the Colorado potato beetle, others fight moles, etc.

But few people know that many interesting and tasty dishes can be prepared from beans; in addition, they are nutritious and healthy - at the end of the article you can find several tried and tested recipes for dishes made from beans.

Growing beans is fairly easy.

Soils for beans, as you might guess, are best fertile, with a slightly acidic or neutral reaction. The composition of loamy or clayey, acidic soils must be limed before planting beans.

Planting beans

To grow beans, choose areas that are well-lit by the sun and where the snow melts early in the spring.

Beans require a lot of water to germinate, so you need to sow as early as possible - in different regions, the timing of planting beans varies from the end of April to the beginning of May.

The bean planting scheme is as follows: 12-15 seeds per square meter.

The depth of planting beans depends on the composition of the soil - if the soil is heavy, then 4 centimeters, if the soil is light, then deeper than 6-7 centimeters,

If you follow the rules on your site, then the best predecessors for beans are root vegetables, potatoes, cucumbers, and cabbage.

If you can’t or don’t want to set aside a separate bed for beans, then sow them along the edges of the beds with other vegetables, thus creating scenes.

The best predecessors of beans in crop rotation are potatoes, cucumbers, cabbage,

It is believed that planting along the edges of the plot with other vegetables will protect the beans from aphids (read about other pests of legumes), when the tops of the plants have to be broken off while still green.

If the soil is well filled with organic matter, there is no need to fertilize the beans.

Like all plants of the legume family (moths), nodule bacteria are formed on the roots of vegetable beans, fixing nitrogen from the air, which is so necessary for the normal development of the plant. Adding nitrogen fertilizers to the soil slows down this process.

But it is necessary to water the beans, especially during drought, otherwise they will shed flowers and young ovaries.

The beans are harvested when the leaves become fleshy and the seeds in them are at least one centimeter, which means they have reached milky ripeness.

It is not advisable to harvest the crop earlier, since the seeds may not acquire a specific taste and will also be slightly bitter, although there are dishes made from such unripe beans that are said to be very healthy.

If you want to prepare some of the grains for the winter, wait until the pods, and therefore the grains in them, dry out, and only then pick them from the bush.

Choosing a variety of beans

Beans of the traditional Belarusian and Windsor varieties with green or white grains have a particularly pleasant taste. The fruits of these varieties become brown during heat treatment, but only they have the fullness of the taste typical of beans. But thin-skinned beans of new varieties, which remain white when cooked, often lack their characteristic taste and aroma.

One plant, with good care, can produce about 100-120 pods, each of which weighs from 35 to 40 grams, which means you can get 3.5-4 kg from a bush.

This product is popular in the cuisines of many nations. Dishes made from beans, which taste similar to peas or beans, are prepared in Bulgaria, Denmark, England, Holland and Belgium. A special spicy snack is made from them in Mexico and China.

The beneficial properties of beans are primarily in the high content of vitamins (C, PP, A, E, group B), amino acids and mineral salts.

Since beans contain a high content of fruit carbohydrates such as fructose and glucose, they are useful for patients with diabetes, since the body does not require insulin to absorb and process them.

Recipes for bean dishes exist in different forms - they are used for cooking stewed, canned, boiled and fried.

Beans are made into puree, added to soups, salads, and delicious main courses with meat, vegetables and spices are prepared.

Try it, you will definitely like it! Just remember that fresh beans last only a few days in the refrigerator, but even if you don’t have time to cook them in that time, it doesn’t matter. After placing the grains in bags, freeze them in the freezer and use as needed or simply dry them. Vegetable beans can also be consumed raw, because according to the botanical classification they belong to the genus Vetch and, unlike wild beans, do not contain toxic lectin.

IT'S NOT SCARY TO STAY ON BEANS

Every year my grandmother planted potato plots with beans and vegetable beans, for which she had a special love.

And for me, the main delicacy in her house was beans cooked in a Russian oven. Therefore, when I got a summer cottage, the first thing I decided to sow was this particular crop. However, at that time the seeds could not be found anywhere, and this desire gradually faded away.

Look for the seeds!

And then, quite by accident, several years ago I purchased several seed bean pods at the market. Following my grandmother’s tradition, I planted these seeds around the perimeter of a small potato bed. Both crops made me happy all season. The potatoes grew green, strong, without the presence of Colorado potato beetles. The bean stems are thick, powerful, the pods are long, juicy, with large fruits. Now I constantly successfully grow these two crops in close proximity.

But the bean also grows well in a separate bed. In this place, next year you can sow or plant any crop, and most importantly, after it the soil becomes light and loose, rich in nitrogen.

You can use seedlings, or you can go straight into the ground

Beans are grown by seeds or seedlings. To obtain it, seeds must be sown in pots 30-35 days before planting the plants (in May) in a permanent place. This speeds up the ripening of the crop. The seedlings are planted in a bed in 2 rows, the distance between which is 30, and between plants - 10-12 cm.

But I sow beans with dry seeds directly into open ground: both to frame a potato plot and in a separate bed. Having dug the soil to the depth of a spade bayonet, I add (per 1 sq. m) 2-3 kg of compost, 1 tbsp. l. nitrophoska, leveling and watering.

It is advisable to sow beans in early spring, in April. This culture is not afraid of frost. Shoots appear after 5-6 days, even if the soil temperature does not exceed 10 degrees Celsius. 12-15 days after the sprouts appear, the plants need to be fed: 10 liters

water, dilute 0.5 liters of mushy mullein and 1 tbsp. l. (15 g) urea. Bob also loves feeding with ash and complex fertilizers.

Before flowering, I almost never water the beans; I do this only in cases when the weather is hot. During flowering and fruit formation, plants should be watered at least once a week, since when the soil is dry, the beans' flowers and young pods fall off.

On a note

Bob is a wonderful honey plant. Hardworking bees swarm around each white flower.

When to Harvest Beans

The ripe bean has gray-black pods with light fruits inside. They can be collected unripe and consumed both raw and cooked. Seeds that are waxy and fully ripe are stored for storage. I store beans in canvas bags on the balcony; you can do this in any other cool room.

I can proudly say that beans are my reliable assistant in cooking. It contains a lot of protein, which has a beneficial effect on the stomach and is easily digested and absorbed. I offer a recipe for a tasty and healthy dish.

Bean salad

Strain 1 cup of boiled beans, sprinkle with finely chopped dill or parsley, ground black pepper, pour over 3 tbsp. l. olive oil and 2 tbsp. l. 9% vinegar, add 2 hard-boiled and finely chopped eggs, 100 g of canned fish or boiled beef (chicken), cut into small cubes. Mix everything thoroughly. Decorate 1 salad with slices of fresh cucumber, boiled quail eggs, cut in half. The salad can be dressed with mayonnaise instead of olive oil, but it is advisable that it does not contain vinegar.

How to cook beans - cooking recipes

The beans are prepared simply: the grains, fresh or dried, are blanched in boiling salted water for 6-8 minutes, then drained in a colander, doused with cold water and left until the water drains. Frozen beans are thawed, poured with boiling water and left to steep for several minutes. After which they are strained and doused with cold water. If desired, you can remove the shell from the cooked beans.

Salad with beans, avocado and salmon

Serves four

200 grams of vegetable beans, 1 onion, a clove of garlic, 2 tablespoons of olive oil, 50 ml of vegetable broth, 50 milliliters of dry white wine, salt, ground white pepper, sugar, 2 tablespoons of lemon juice, three tablespoons of white wine vinegar, 100 g ruk-cola, 1-2 avocados, 1 tea. a spoonful of mustard, 2 tablespoons, nut butter, 120 g smoked salmon (sliced), freshly ground black pepper

1. Blanch the beans.

2. Sauté onions and garlic in olive oil.

3. Add beans, simmer slightly, pour in broth and wine, simmer for 4-5 minutes, cover with a lid. Season with salt, white pepper, lemon juice and vinegar. Add sugar if desired. Cool, add mustard and nut butter.

4. Chop the avocado pulp and mix with arugula and beans. Place salmon slices on top and sprinkle with black pepper.

Linguine with beans, bacon and mint

Serves four

400 grams of vegetable beans (fresh or frozen), 400 grams of linguine, salt, 100 g of bacon, 1 bunch of mint, four tablespoons of olive oil, 100 g of goat cheese, ground black pepper

1. Cook the beans as indicated in the section “How to cook beans”

2. Boil linguine in boiling salted water until fully cooked. 3. Fry the bacon in a frying pan without adding fat until crispy. Place on a paper towel to absorb unnecessary fat.

4. Wash the mint, dry it, pick off the leaves and cut into thin strips.

5. Place the boiled beans in hot olive oil and stir. Add linguine and mint. If necessary, add a little broth in which the pasta was cooked. Sprinkle with crumbled cheese. Salt and pepper. 4. Place linguine on plates and garnish with bacon pieces.

Chicken with bean sauce

Serves four

200 grams of beans, 1 medium onion, garlic clove, 4 tablespoons of olive oil, 50 ml of vegetable broth. 50 ml dry white wine, 600 g chicken fillet, 1 teaspoon. spoon of curry powder, 50 g of cream, salt, ground white pepper, 1 table spoon of lemon juice, 1-2 table spoons of grated Parmesan

1. Prepare beans as above.

2. Peel the onion and cut into small cubes. Also peel and chop the garlic. Sauté onion and garlic in 2 tablespoons of oil until transparent.

3. Add beans and simmer. Pour in the wine and broth, cover and simmer for at least 4 minutes (fresh beans need to simmer 2-3 minutes longer).

4. Divide the fillet into 4 portions and sprinkle with curry. Fry in hot oil on both sides until golden brown. Pour in half the cream and bring to readiness over very low heat.

5. Mix the beans with the remaining cream, salt, pepper, lemon juice and Parmesan.

6. Place the fillet on plates, pour over the sauce and beans.

Bean puree with spicy herbs

Serves 4

300 g vegetable beans, 500 g chard, 1-2 chili peppers. 2 stalks of green onions, 1-2 onions, 1 clove of garlic, 5 tablespoons of olive oil, 200 ml of vegetable broth, salt, ground white pepper, 50 ml of dry white wine, 50 g of cream, 2 tablespoons. spoons of lemon juice

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Growing and caring for beans in open ground is not difficult; the plant does not have any increased requirements and easily tolerates frost. The beans do not have to be watered or fed often; they “love” the sun and easily tolerate temperature fluctuations. But when planting a crop, the characteristics of the soil and the peculiarities of crop rotation will have to be taken into account. This will allow you to harvest a good harvest and enrich the soil with useful substances.

This culture is distinguished by certain qualities and belongs to green manure. These plants enrich the soil and change its characteristics for the better.

Let's study the description of the beans and get acquainted with their properties:

In nature, there are large and medium-sized bushes, as well as low-growing representatives of the crop.
The ripening period of the beans is short, the fruits appear after 1.5 months.
The plant tolerates temperature fluctuations well, which allows it to be planted in early April.

Attention! The amount of sun and moisture is critical; these indicators affect the growth of beans; if they lack light and water, the roots will quickly rot.

The plant has a branched root system, which allows it to loosen the soil and enrich it with oxygen. Green manure enriches the soil, they restore it, which avoids depletion of the soil and its indicators.

What are the features of beans:

give a bountiful harvest, bear fruit well on fertile lands;
despite high resistance to cold, they do not tolerate stagnant moisture;
The plant needs nitrogen, but its excess has a detrimental effect on growth rates.

It is difficult to call beans whimsical; they grow quickly and actively bear fruit, and you do not have to feed the plant on an ongoing basis. As a rule, such procedures are carried out before planting.

The crop successfully tolerates frost; a temperature drop to 4 degrees minus will not cause any harm to it.

Popular varieties and varieties

The following varieties are especially popular among gardeners:

Anna - a distinctive feature - large-sized fruits with a pleasant green tint. The pod is long, and the variety is classified as tall. From one square meter of planting it is possible to collect up to 300 grams of beans.
Russian blacks have proven themselves to be resistant to frost and lodging. The beans grow quickly, the bush reaches 110 centimeters in length. The fruits are medium in size and do not crack when fully ripe.
Belarusian - this variety can reach 2 meters in length, its fruits are brown, 5-11 centimeters in size. The species is classified as late-ripening.

The nuances of growing beans

It is better to grow crops by following all the rules. This will not be difficult and will not require any special effort from the gardener. The requirements for beans are standard, and they consist of the following manipulations:

prepare the soil before planting;
follow the algorithm for watering and fertilizing;
do not forget to loosen the soil and remove weeds.

The plant will need sunlight, so plant it in a location that gets good light.

Soil preparation

Fertile soils, loamy soils and others - there is not much difference. If the acidity is high, then certain problems may arise, but this indicator can be stabilized with the help of lime.

What else needs to be done:

Before planting beans, loosen the soil.
Fertilize it with wood ash or other organic fertilizer.
Then water the seedling, but not too much.

Landing dates

Manipulations are carried out in early April; the beans are resistant to frost. But to prevent the seedlings from dying, the temperature in the region must be no less than minus 5 degrees Celsius (at night).

Planting scheme

When carrying out landing procedures, adhere to the following rules:

germinate the seed at home, according to the standard scheme;
plant it in a separate pot or plastic cup;
water, feed with growth stimulants or organic fertilizers;
in early April, plant in open ground.

Pay attention to the planting location - it is better to plant the beans on a hill or hill, so that the sun warms the plant and excess moisture flows down.
If using seeds:
You can plant them both in open ground and in pots. If you give preference to the first option, then germination will take a certain time, which means that harvesting will begin later.
It is better to germinate the material in advance, and then plant it in the ground, so the germination rate of the beans will be higher.

Before you start planting, adhere to the following rules:
examine the material for the presence of rot and mold;
treat it with a weak solution of potassium permanganate;
To speed up germination, you can use a growth stimulator.

Specifics of caring for beans
In order to grow and harvest a good harvest, you will have to familiarize yourself with the intricacies of the procedures that are aimed at caring for the planting. What do we have to do:
The crop does not tolerate excess moisture and quickly dies due to rotting of the root system.
If the climate in the region is rainy, then create a high bed of sandy soil and try to grow beans on it.
Equip the area where the crop grows with a drainage system.
Plant beans in places where vegetables used to grow: potatoes, cabbage.

Feeding and watering
Before planting, it is better to fertilize the plants with organic matter - humus, compost, or tree ash are suitable. It is advisable to carry out procedures 2-3 times per season:
before planting in the ground;
during the growing season;
during fruit set.

This will be quite enough. It is not recommended to use nitrogen fertilizers and fertilizing in large quantities, since an excess of this substance can destroy the plant. Preference is given to fertilizers containing potassium, phosphorus and other elements.
Topping
It is carried out when the first flowers appear on the plant; during the procedure, 10-15 centimeters of shoots are removed. Just the parts that attract black aphids.
Tying beans, creating support for shoots
Only tall varieties need gartering. In this case, pegs are used as support; you can attach the sprout to a wire or frame structure.

Disease and pest control
Legumes are not too susceptible to diseases and pests because they have good immunity.
When cultivating a plant, problems with the following pests may arise:
Black aphid, also called bean aphid, is an insect that quickly eats young shoots of plants (up to 15 centimeters). Aphids quickly form colonies and can lead to complete destruction of the planting. If you notice these insects on the site, then treat them with Karbofos.
Sprout fly - lays larvae in the soil, near the root system of beans. The larvae eat the roots, which leads to the death of the crop. Removal of weeds and proper application of fertilizing will help to avoid infection. After planting, the beans should be well covered with soil.

Attention! Scotch spot is generally not a dangerous disease that will not lead to the death of beans.

But if you notice characteristic spots on the shoots - signs of disease, then remove all damaged parts of the plant.
When and how to collect beans?
When the beans are fully ripe, they are hard and fibrous. The taste of such vegetables will not be very pleasant, and you can only make soup from them.
It is better to remove young, unripe beans from the garden. Such vegetables have not yet become hard or darkened. The fruits are harvested from June to September. The roots can be used to create compost.

How to store beans for the winter?
The harvest can be stored in various forms: dried, frozen, canned. In all of these states, the beans have a pleasant taste and are useful for creating various culinary dishes.
Drying
During the drying process, the beans may rot; to avoid this, the room needs good ventilation.
How to dry vegetables:
Freezing
To freeze beans, you will have to follow the instructions:
before starting the procedure, you will have to pour boiling water over the fruits;
then boil them for at least 3 minutes in water;
cover the vegetables with ice or rinse with cold water;
dry, and then pack in bags and freeze in the refrigerator.

Conservation
There are many recipes for canning beans, beans, and lentils. They are all interesting. We offer one, simple, with a minimum amount of ingredients and energy consumption.
Growing beans is not a labor-intensive process; the plant does not have to be watered or fed frequently. But it is unlikely that it will be possible to harvest without certain manipulations. Carrying out standard procedures will help to increase the yield: watering, fertilizing, removing weeds and loosening the soil.

Our owners of acres began to forget something about beans. Nowadays they are planted extremely rarely, except perhaps to scare away moles. I’ll say right away: it doesn’t help! But beans were known back in the time of Yaroslav the Wise. For many centuries it was one of the main garden crops. But since people mastered the potato, the beans, as they say, “stayed with the beans.”

The value of culture

And in vain, because beans are plants of high nutritional value. They contain up to 37% vegetable proteins, 50-60% carbohydrates, vitamins A, B 1, B 2, PP, C, sugars, pectin substances, and also many microelements. The calorie content of beans is 3.5 times higher than that of potatoes.

Since beans contain a lot of proteins and dietary fiber, which stabilize blood sugar levels, you will not feel hungry for a long time after consuming them. Therefore, as studies have shown, people who regularly consume beans weigh almost three kilograms less than those who do not consume them! They contain a lot of fruit carbohydrates such as fructose and glucose; they are useful for patients with diabetes because the body does not require insulin to absorb and process them.

And one more property was recently discovered by British scientists: beans contain a substance that inhibits the growth of cancer tumors. What a valuable garden plant this is!

Vegetable beans- an annual cross-pollinating plant. It is pollinated by bumblebees and bees. The fruits of beans are called beans - these are what we commonly call pods. The valves of young beans are fleshy and tender, but when ripe they are rough and dark brown. The seeds are large and vary in color, size, and shape among different varieties. Both unripe beans and ripened seeds are eaten.

Beans are one of the most cold-resistant vegetable crops. Seeds begin to germinate at +3...+4°C, and seedlings tolerate frosts down to -4°C. The best temperature for fruit set is +18...+20°C. Beans are long-day plants. With short days, flowering and fruiting are greatly delayed. They produce crops in cold, rainy summers – this is a big plus for our region. In dry summers, usually only the lower pods set and the upper buds fall off.

The soil

most love heavy clay soils well fertilized with manure. They are also grown on lighter soils, but they must be moist. Peaty swampy soils are also suitable for beans. They must be treated with copper-containing fertilizers, otherwise the beans will produce many stems and few seeds. The depth of tillage is equal to the bayonet of a shovel.

The root of beans is a taproot, extending into the soil to a depth of 1 m or more. Thanks to this, they deeply loosen the soil and not only do not deplete it, but, on the contrary, significantly improve and increase fertility due to nodule nitrogen-fixing bacteria. When preparing the soil for beans, it is necessary to provide these bacteria with conditions for active life so that the process of assimilation of nitrogen from the atmosphere by the plant proceeds normally. This means that the soil should be loose, saturated with moisture, but not waterlogged or acidic. In the spring, it is useful to add organic fertilizer to the garden bed - half a bucket per 1 square meter of area, as well as superphosphate, potassium salt - 1 tablespoon each - and, if the soil is very poor, add 10 g of ammonium nitrate - all this per 1 square meter. It is good to add ash under the beans, which activates the activity of nodule bacteria.

The best predecessors of beans are potatoes, cabbage, beets, and turnips. The beans themselves are excellent predecessors, after which everything grows. Often, beans are sown in rows of potatoes under a shovel or in a hole when planting potatoes (on the side), 1-2 seeds each, as well as in rows of cucumbers. My experience has shown that beans thrive in potatoes, but the potatoes turn out small.

Varieties of vegetable beans

Previously in Russia there were many bean varieties, now there is little left. Among them, the most common in the North-West region are the following.

Russian blacks – the most common zoned variety, mid-early, low, a little more than half a meter. The plant has up to 16 not very large beans that do not crack. The seeds are dark purple. Harvest - up to 0.5 kg per 1 m2.

Belarusian – a mid-season, productive variety up to 1 m high. The beans are harvested in the waxy ripeness phase, as they crack when ripe. Ripe beans are light brown.

Windsor Greens And white – mid-early, productive, with wide pods, famous for their very tasty large seeds. Ripen in July-August.

Virovsky – mid-season variety, resistant to diseases. The seeds are large, white, set from the first node, and are especially tasty in milky ripeness. There are up to 28 beans per plant.

Bobchinsky – mid-early sugar variety – 60-65 days from full germination to technical ripeness. The height of the plant is up to 60 cm. The plant bears from 7 to 15 beans 6-8 cm long. The bean leaves are fleshy, very tender, and sugary. The seeds turn black and purple when ripe.

Beans of the Belarusian and Windsor varieties have a particularly pleasant taste. When cooked they turn brown, but at the same time they have the full typical taste of beans. Unfortunately, many beans of modern varieties, which retain their white color when cooked, do not have such a taste and aroma.

Sowing

Beans should be sown as early as possible, as soon as the bed is free of snow. In the North-West region, it is good to sow them in the first ten days of May, when the soil is still moist, since a lot of moisture is required for seed swelling and initial plant growth.

Bean seeds are sorted before sowing, removing those damaged by pests and diseases. It is also possible to warm up the seeds before sowing for 3 hours at 40°C (on a heating radiator) or in hot water (50°C) for 5 minutes with rapid cooling in cold water. Before heating, the seeds must first be kept in water at room temperature for 4-5 hours. Warming the seeds will significantly increase their germination.

Sow in a row method, between rows 50-60 cm (for Russian blacks - 45-50 cm), in a row the seeds are sown every 10-15 cm. 20-25 viable seeds are sown per 1 square meter, planting depth 6-8 cm on light soils and 4-5 cm on heavy soils. It is very important not to thicken the crops.

Care

Crops must be kept loose and free of weeds. During the growing season, 2-3 inter-row loosening is carried out to a depth of 8-13 cm, they are stopped when the plant height is 50-60 cm. During the second and third loosening, the plants are hilled, which helps strengthen the root system and increase the plants' resistance to winds. At the same time, the beans are fed with mineral fertilizers. If the soil has been well amended since the fall, fertilizing is not required. When the fruits are formed and grow, the so-called minting beans– pinch the tops of the stems. This helps control black aphids, which love young, tender leaves, and also increases the flow of nutrients to the seeds. If plants drop flowers and young ovaries, it means they suffer from a lack of water.

Cleaning

TO harvesting beans proceed depending on their purpose. If the fruits are intended to be eaten raw, whole (grains with valves), they are harvested when the valves are fleshy, juicy, tender, and the grains inside reach 1 cm in size (there is no need to collect them earlier: the fruits are bitter). Or when the seeds reach their full size for a given variety in milky ripeness. This grain tastes better than ripe grain. The pods are broken out by hand selectively, as needed, starting from the bottom. This is done very carefully, trying not to damage the stem of the plant.

Only beans with mature seeds are suitable for seeds and for winter storage for food. Harvesting for seeds begins when the bean leaves turn black. The stems are pulled out and ripened in sheaves in a ventilated room or under a canopy. Threshing is carried out manually, removing seeds from the leaves.

Harvest storage

It is good to store ripe seeds, after drying them, in a glass jar in the kitchen. It is better, of course, to take fresh unripe beans straight from the bush to the kitchen. They keep in the refrigerator for several days. If you don’t have time to eat them during this time, you can freeze them by putting them in bags.

Bean dishes

Both beans of milky ripeness and ripe seeds are eaten - this is already in winter.

Many delicious dishes are prepared from milky ripe beans, especially when they come straight from the garden to the kitchen. For example, beans with butter. Boil the beans in salted water, remove, sprinkle with finely chopped dill and pour in heated butter. Very tasty milk bean seeds boiled in salted water with butter. Milk seeds or bean pods can be added to everything summer vegetable soups.

Before cooking, the ends of green beans (shoulders) are cut off, the seam fibers are removed from both sides, and then they are washed in cold water.

Boiled beans in tomato sauce with cream. Chop the beans, or better yet, break them into pieces, boil until tender in salted water, and drain in a colander. Prepare a sauce with cream, heat the beans in it, without bringing to a boil. For 400 g of green beans: for the sauce - 1.5 cups of milk, 1.5 teaspoons of flour, 0.5 cups of cream, 0.25 cups of tomato puree, 1 tbsp. spoon of butter, salt.

Burgundy beans. Break the peeled bean pods into 2 or 3 parts and simmer until tender in a small amount of water. Add red wine and carrots, boiled separately and cut into slices. Season with salt, pepper, simmer everything together. Add greens. Fry diced bacon and onion rings in a frying pan. Place the beans and carrots on a plate, top with bacon and onions. This dish can be complemented with meat or steak. For 750 g of green beans, 250 g of carrots, 2 onions, 1 glass of red wine, 125 g of bacon, 2-3 tbsp. spoons of finely chopped greens, salt, pepper.

Dishes made from matured, i.e. dry beans. In order for ripened beans to become edible, they must be properly cooked. This is one of the cooking methods. First, you need to soak the beans overnight to swell them. Then cook for one and a half to two hours. The second method: bring the water with which the beans are poured to a boil, immediately drain it and fill it with cold water. Bring to a boil again, drain - and so on several times, usually 3-4 times. You can remove the skins of the finished beans if desired.

Stewed beans. Boil the beans until tender. Fry the pieces of chicken fillet, add chopped onion and garlic, fry for another 5 minutes. Add chopped tomatoes, wine, tomato paste, boil for 5 minutes. Add honey, vinegar, beans, salt, pepper. Simmer for 30 minutes. Before serving, sprinkle with chopped herbs. Beans – 150 g, chicken fillet – 500 g, tomatoes – 400 g, wine – 1.5 cups, tomato paste – 3 tablespoons, honey – 1 tablespoon, the rest to taste.

Bean dumplings. Pass the cooked beans through a meat grinder. Mix the mixture with soaked and squeezed bread, finely chopped onion, add egg, salt, pepper, and herbs. Stir, make dumplings, roll in crushed breadcrumbs, fry on both sides. Half the serving of beans can be replaced with potatoes. Beans – 250 g, 1 bun, 1 onion, egg, salt, pepper, herbs: basil, marjoram, thyme, crushed crackers.

Types and varieties of beans

There are a number of bean varieties available for planting, growing in many countries.

Modern varieties of beans have high nutritional value and excellent taste. Breeders divide beans into two main groups: northern and Western European varieties. Northern varieties produce high yields in regions with a temperate climate, while Western European varieties are grown in southern regions with a hot, dry climate.

Russians are black. One of the most famous mid-early varieties, widely used for planting in the northern zone of Russia. The bush reaches a height of up to 60 cm, blooms with white flowers and black spots. The shape of the beans is slightly curved, the length of the pod is 7-8 cm. The dark purple seeds have an oblong oval shape; when ripe, the bean valves do not open.

Belarusian. They belong to a mid-season variety, the height of the shoots is from 60 cm to 1 meter. The flowers are white, spotted. The bean is straight, up to 11 cm long; when ripe, the fruit flaps crack. The seeds are light brown in color and elongated in shape. The variety is widely known in Ukraine, Belarus, and Latvia.

Windsor green and white. Mid-season varieties. The plant is compact, stem height 0.6-1 m. The shape of the beans is elliptical, slightly flattened, with fleshy, green valves that open when ripe, contains 3 seeds. Varieties differ in seed color.

Virovsky. The beans belong to the mid-early variety. A plant up to 1 meter high with an erect stem. The flowers are large. The bean pod has a curved shape; 3-4 large, milky-colored seeds ripen in it.

The term “bean” refers to the fruit of any leguminous crop. However, gardeners call this the common or Russian bean - a species of the genus Vika.

This plant has high nutritional value. It is due to the presence of proteins in fruits, which contain essential amino acids. The product also contains vitamins of groups PP, C, B, iron, calcium, sulfur, potassium and phosphorus. The high calorie content of beans allows you to quickly fill up on dishes made from them and maintain a feeling of fullness for a long time.

Of particular importance is planting legumes as green manure to restore depleted soils. On the roots of these plants live bacteria that can absorb atmospheric nitrogen and convert it into ammonia form, available to other crops. In addition, legumes loosen dense soil, prevent the growth of weeds and the washing away of the top fertile layer by rainwater. This is due to the ability of plants to form dense clumps with their roots.

The main varieties of common beans growing in the Russian Federation include:

Aushra. The variety is resistant to pests. The period from sowing to technical maturity is 3.5–4 months.
Belarusian. The fruits ripen in 2–2.5 months. The variety is characterized by good yield indicators.
Windsor. Large fruits are white or green. The variety is an early ripening variety, characterized by increased productivity. The seedlings tolerate frost well; beans can be grown in northern regions.
Velena. Plants are unpretentious to soil. The beans are curved and medium in size.
Virovsky. Resistant variety, fruits with high taste.
Black giant. Tall plants with long (up to 15 cm) pods.
Black Russian . An unpretentious variety, the fruits can be eaten without peeling.

The varieties of legumes that are popular today are valued for their exceptional taste, along with their nutritional value and benefits for the human body.

There is a conditional modern gradation of legumes into main groups:

Northern varieties. Such species give high yields in regions with moderate and colder climatic conditions.
Western European. They occupy fields in hot, southern regions, where dry conditions are frequent companions in growing crops.

Depending on the region, degree of ripening and other parameters, you can select the variety that is most suitable for growing in a particular area. At the moment, some preferences have formed among legume consumers. Which, of course, affects the development of agriculture in this direction.

Belarusian

The name comes from the country where the culture was bred. The variety appeared in 1950. Mid-season peeling appearance. From the moment of sowing to the appearance of fruits, approximately 100 days pass. Flowering occurs 25 days after emergence. The stem reaches a height of 50 to 100 cm. The length of the pod is about 10 cm. The seeds are elongated and have a soft brown color. Perfect for canning.

Windsor

There are white and green subspecies. Bred more than two centuries ago by breeders from England. Medium ripeness. About 120 days pass from sowing to fruit ripening. The white variety ripens 10 days longer. The stem part of these crops often exceeds a meter in height. The pods are small. Their shape is slightly curved and swollen. Inside there are usually 2 large flat green fruits. It's rare to see 3 or 4 of them.

Russian blacks

The legumes received their name in 1943 based on the color of their seeds - dark purple. The fruits are oval, slightly oblong, wrinkled, of mid-early ripeness. Ripen 90 days after sowing. The pod is about 8 cm long, slightly curved. Due to the absence of a pigment layer, it can be eaten as a whole.

Virovsky

Mid-early variety. The stem is erect and reaches a height of 1 meter. There can be 3-4 fruits in a pod. Large matte, milky or lemon-yellow in color. The bob itself is slightly curved. Its length is 9 cm. The seeds ripen 100 days after sowing. The stem part of the crop can be 80-90 cm high. Resistant to many diseases.

Several garden varieties of beans have been acclimatized and become widely popular in Russia.

Velena

Unpretentious in maintenance and soil quality. The seeds are rounded-angular, light fawn in color. The fruits are medium-sized, curved, green with sparse pubescence.

Belorussian

The fruits are large, straight, up to 10 cm long. The grains are light brown, oval in shape.

Virovsky

Cold-resistant variety. The plant contains 24–26 beans with excellent taste.

Resistant to cracking, drought, and not affected by pests.

Black Russian

It has a short ripening period and bears fruit consistently. The fruits are consumed green and ripe.

Black giant

Tall variety, with large, up to 14 cm fruits.

Windsor

An early ripening variety with increased productivity and frost resistance. The fruits are large, with white or green seeds.

The most suitable soil for growing beans from seeds is loamy, with good sunlight. The soil acidity index should not exceed 7.0. The application of wood ash and organic fertilizers increases productivity and accelerates the growth of legumes. It is better to place plantings in elevated areas.

Plants, while independently providing the soil with nitrogen, cannot tolerate its excess and do not tolerate a lack of potassium. Therefore, planting after legumes is not recommended.

Site requirements

Beans will show the highest yield on fertile, loose loamy soils, which are characterized by a neutral or slightly alkaline reaction. But even in soil poor in nutrients, they can grow and bear fruit successfully. For full development, beans need potassium. If there is not enough of this element in the soil, you will have to add it artificially before planting. Professionals advise fertilizing the beds with wood ash or organic compounds.

Plants will need a lot of light, so you need to choose the sunniest area for them in the garden. Cold and too wet sandy soil is absolutely not suitable for beans. The seeds sown in it most likely will not sprout, but will simply rot. The ideal place for plants is a small hill that is well warmed by the sun, is cleared of snow early and from which water flows during heavy rains.

But in the space freed up after harvesting, all crops, except legumes, will develop well.

Landing dates

Beans are propagated by seeds. They are large in size, so there is no need to thoroughly prepare the soil for planting. They can be sown in open ground as early as early April, when the snow has melted from the area and the soil has dried out slightly. They are not afraid of spring frosts: planting material can easily withstand temperatures dropping to -4°C. In order for the seeds to germinate, the soil must be warmed to at least 5°C.

In regions with cold climates, beans are grown through seedlings. In this case, they are sown in separate containers. The procedure is carried out 30-35 days before the planned date of planting the plants in the beds (usually mid-May). This method is also used when you want to quickly enjoy the harvest. Before placing seedlings in a permanent plot, they are hardened off.

If you plant the seeds in stages, every month, properly caring for the sprouts, you can harvest beans harvest after harvest until the fall.

Sowing is carried out in 2 ways:

on a flat area, leaving 40 cm of free space between the seeds;
on the beds, reducing the distance between adjacent beans to 20-25 cm for dwarf varieties and to 10-12 cm for tall ones.

The row spacing is made wide - at least 45 cm. Most often, beans are planted in 2 rows. This way the plants will bear more fruit, and it will be easier to care for them. If black Russian beans are chosen for breeding, the width of the rows is reduced to 30 cm, and the seeds are laid out at small intervals - about 3-5 cm. It is better to plant them hem down: this way the seedlings will appear faster.

Subtleties of agricultural technology

In open ground, the beans will not have to pay much attention. They are drought-resistant crops, but if there has been no rain for a long time, the plantings need to be watered. They do this twice a week, spending at least 10 liters of water per square meter. It is very important to regularly carry out care in the form of hydration at the stage of budding, flowering and formation of ovaries.

Excess moisture is also harmful to beans, especially in the early stages of their development. The seedlings will actively grow green mass, but will not produce abundant flowering. Fruits on plants are set at a temperature of 20-22°C. In hotter weather, when the air heats up to 25°C and above, you may not expect a good harvest. Beans do not require frequent feeding. At the germination stage, they are fed with mullein (0.5 l) and urea (1 tbsp. l).

Both fertilizers are thoroughly mixed in 10 liters of water. The resulting solution is used to water the plantings, using 0.5 liters of the nutrient mixture for each bush. Further care includes feeding with herbal infusion diluted 1:10 or 1:15. It is carried out once per season, choosing the time for the procedure after weeding.

Tall beans are tied to make them easier to care for. The easiest way is to install a trellis for them. They do it like this:

After planting, support stakes are driven into the soil along the edges of the rows. Their height should be 1-1.2 m;
when the seedlings grow a little, string the wire onto the stakes at intervals of 30 cm.

Vegetable beans: growing, planting and care

Vegetable beans are useful to grow in the garden not only for food, but also for feeding other crops. Beans are an unpretentious crop when growing. Caring for them in open ground requires only timely watering, loosening and hilling.

Beans are planted in open ground using seeds in early spring. To grow beans correctly, get a good harvest and enrich the garden soil, it is enough to follow simple rules of agricultural technology.

The conditions for growing beans are largely determined by their cold resistance, and the technology is similar to the principles of growing other legumes.

Bean seeds begin to germinate at positive temperatures of 3-4 °C.
Beans begin to be sown very early in the spring.
The grown plant can easily withstand short-term frosts down to 4 °C below zero.
A temperature of 17-18 °C will be sufficient for optimal growth of vegetable beans. The beans will feel most comfortable at a temperature of 20-22 °C.
But at temperatures above 25 °C, the beans suffer: the flowers that have formed fall off and the fruits do not ripen.

Vegetable beans have virtually no heat requirements and are considered one of the most cold-resistant crops among other legumes, slightly second only to peas.

Secrets to successfully growing beans in open ground

To make bean growing more successful, regularly loosen the soil. In the spring, while the seedlings are still small, it is recommended to hill them with a hoe. The crop does not like the proximity of weeds, so the beds must be kept clean.

When the plants are covered with flowers, the upper part of their stems is pinched, shortening it by 10-15 cm. Tender and juicy shoots attract black bean aphids, for which they are a favorite delicacy. Getting rid of this pest will not be easy. Pinching also affects the ripening of fruits, making it more uniform.

The first harvest of beans in open ground can be harvested in early summer. It is important not to be late with the deadlines, otherwise the fruits will become overripe, becoming inedible - fibrous and hard. You can eat beans of milky ripeness that have reached a length of 10-15 cm. In fully prepared fruits, seeds are visible through the valves. First of all, the lower beans are removed from the bush, and the rest are collected as they ripen. If the valves have already turned black, it is better to leave the fruit on the plant so that you can later obtain seeds from it for planting.

Black Russian beans have a long history of cultivation. They were an important part of the diet of our ancestors, who valued this vegetable crop for its simplicity of agricultural technology and health benefits. When eating bean dishes, you retain a feeling of satiety for a long time; they saturate the body with the vitamins, minerals and microelements it needs. They are also used in folk medicine, providing anti-inflammatory, astringent and diuretic effects.

Plants are not afraid of heat and cold, and the presence of a powerful root system and massive stem does not allow them to break under the weight of the harvest or strong wind. Beans are an ideal fertilizer. Throughout their life cycle they will enrich the soil with nitrogen. And when it is completed, the bushes can be torn out of the ground and buried during autumn work on the site. The stem and leaves of the beans will quickly decompose, saturating the soil with nutrients.

There are crops that are grown in the garden not only for the sake of harvest. These include beans.

Being on your site, they make the soil looser, enrich it with nitrogen, and, of course, provide you with fruits with a whole range of nutrients and good nutritional value. In addition, the branched root system of the plant interferes with the formation and development of various weeds.

In order to know how to grow beans in the country, you need to familiarize yourself with the basic requirements for growing and caring for this crop in open ground.

When and how to collect beans?

The cultivation of each crop has its own characteristics and requires strict adherence to the rules of care. Only then can you get a good harvest and provide yourself with food for a certain period. Next, we’ll look at growing and caring for beans in open ground.

The ripening period of the crop differs depending on the region. The harvesting periods for legumes vary due to the purpose and further use of the fruits.

Based on this, several stages can be distinguished:

For consumption of green pods. They should be juicy and tender. Such fruits are harvested during milky ripeness, which occurs 12-14 days after flowering. Harvesting begins at the bottom of the stems, where the beans ripen first. These pods are suitable for salads and side dishes.
For further storage or for planting seeds. The harvest is harvested from the garden when the pods begin to darken and crack right on the stem. Dried beans are used to make soups or side dishes.

Seeds retain their similarity for 5 and even 10 years. For greater safety, it is recommended to store them in a dry and dark place.

When the entire crop is harvested, the remaining stem part is cut off. The soil with rhizomes is dug up before wintering. The root and stem of beans are good compost for the soil, which will enrich it with nitrogen. Beans are stored in different ways.

In this way, you can prepare ripe pods and fruits. They should not be dried in direct sunlight. The harvest should be laid out in the shade, in a well-ventilated area or outside, but brought into the house at night.

Freezing

Only green pods or fruits are frozen. They are washed, blanched, hermetically sealed and sent to freezers. There they can be stored for 8-12 months.

Conservation

Green legumes and pods are also used. After blanching, place in a sterile container. Next, pour in hot brine, prepared to taste, and pasteurize for about 1.5 hours at 80°C. You can preserve it not separately, but in the form of a variety of salads, combining it with any vegetables and herbs. There are many similar recipes that can be found in cookbooks or on the Internet.

If you have a plot of land that is suitable for growing vegetables. It's worth trying to sow beans. You will receive double benefits. You will harvest this very useful crop and at the same time enrich the soil on your site thanks to the ability of legumes to fertilize the soil.

Beans: planting in open ground. Care and how to grow

Beans belong to the group of leguminous plants. They have been known in Russia for a long time, but recently they have begun to be undeservedly forgotten. They are an unpretentious plant that can be eaten.

According to their characteristics, beans are considered useful products, as they contain a large amount of protein, microorganisms and vitamins.

They have a good taste, and well-prepared dishes from them can quickly saturate the body.

Description of the plant

Beans are an annual vegetable crop with a developed root, up to 100–150 cm long. The stem is erect, tetrahedral, weakly branched.

Plants are divided into two categories: short and tall, with a height of 30 to 140 cm. Early varieties have a short ripening period. The leaves are compound and consist of 3–5 leaflets, with a stipule ending in a point.

Inflorescences of 5 – 6 white flowers. Sometimes - with a black spot on the wings. There are varieties with different shades: yellow, brown, blue and variegated.

The beans have long, sometimes curved fruits, depending on the variety, ranging from 4 to 20 cm in length, as well as two thick valves, which are green at the stage of technical maturity, but become dark, with a dense skin at the biological stage of ripening. Some varieties have walls with a pronounced parchment layer. When fully ripe, they do not crack or fall out. In other varieties, such a layer is insignificant or absent.

Seeds for growing legumes are selected according to technical characteristics. They differ in shape, size and color. The color palette ranges from white to black. There are green, brown, black and mixed fruit colors. Beans are divided into two types: fodder (small-seeded) and vegetable, large-fruited.

Moisture-loving plants require regular and abundant watering and do not tolerate even short-term drought. They need to be watered at least 2 times a week. In order for the fruits to swell and germinate, moisture is required from 100 to 120% of their weight.

Beans have a long shelf life. In favorable conditions, they do not lose their taste for many years. The germination of seeds for growing beans lasts up to 10–11 years.

Plants are self-pollinating. In rare cases, cross-pollination is possible. The growing season is from 80 to 140 days.

There are many varieties of this plant, which is a storehouse of fiber and plant proteins for humans. Legumes have been known since ancient times. They were grown by our ancestors in large quantities, as they were the main source of food. Being very nutritious and healthy, they deservedly occupied most of the space in people's gardens in rural areas.

In addition to a large number of useful microelements, the legume plant brings another benefit. After digging up the soil in autumn, along with its stem and root parts, the soil is well fertilized.

The leaves are unpaired or pinnate, depending on the variety. As the beans grow, they develop a powerful rhizome. During flowering, entire inflorescences are formed. The fruits appear in the form of pods. They can be of different lengths and widths. It depends on the variety and the sufficiency of nutrients received during the growth process.

Beans are a herbaceous annual plant from the Legume family. The stem of the plant is erect, thickened, reaching a height of 30 to 120 cm. The leaves are unpaired and pinnate, the color is green. It has a developed powerful root that goes deep into the soil up to 1.5 meters. The bean inflorescence is a raceme with 4-12 flowers measuring 2.5-3.5 cm.

The best varieties of beans

Windsor

Beans react poorly to excess nitrogen in the soil. Due to the fact that this crop tends to produce nitrogen on its own, it is impossible to plant legumes in one bed for two or more seasons in a row. It is necessary to observe some kind of crop rotation. Bad predecessors for them will be: lentils, peanuts, peas, soybeans. But potatoes, cabbage, pumpkin, tomatoes and cucumbers can be considered good.