ABOUT SHELL BEANS

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Unshelled, the beans will keep for up to one week in the refrigerator. Green shell beans can be canned, but it's preferable to freeze them. To do this, blanch medium-sized beans in water for three minutes and smaller beans for two minutes. For steam blanching, add one minute to each. Cool the beans, drain them well, and pack them into containers, leaving one-half inch of head-space. Label the containers, and freeze the beans.

Harvest dry beans when the plants have matured, the leaves have turned completely brown, and the seeds are dry and hard enough so they scarcely dent when bitten into. If the pods have turned yellow and rain is in the forecast, cut off the plants near the ground, leaving the nitrogen-fixing roots to enrich the soil, and hang up the stalks to dry indoors. Dried beans stored in airtight, lidded containers set in a cool, dry place will keep for 10 to 12 months.

Classic Black Bean Soup

You might want to double this recipe, since the soup is even better on the second or third day.

2 cups dried black beans
2 tablespoons vegetable oil
1 1/2 cups finely chopped onion
1 teaspoon finely chopped garlic
1 large green pepper, diced
1 tablespoon oregano
2 teaspoons ground cumin
6 cups water
5 teaspoons vinegar
Salt and pepper to taste
Marinated rice garnish

Cover beans with water, and soak overnight. Drain. Heat oil in a large saucepan, and saute onion, garlic, green pepper, oregano, and cumin for 5 minutes. Add drained beans, water, vinegar, salt, and pepper, and bring to a boil. Reduce heat and simmer for 1 1/2-2 hours, until beans are tender. (Add more water during the cooking process if necessary.) Top servings with a garnish made Of 1/2 CUP cooked rice that has been marinated in a mixture of 1/2 cup chopped onion, 2 teaspoons olive oil, and 4 teaspoons vinegar. Serves 4-6.

Mediterranean Salad

Almost any cooked bean can be substituted for the ones in this recipe.

1 head Romaine lettuce, torn in strips
1 large, skinless, cooked chicken breast, cut in strips
1 cup cooked garbanzo beans
1 cup cooked kidney beans
1 1/2 cups pitted ripe olives
2 avocados, sliced
1 large red onion, thinly sliced
1 cup feta or cream cheese, cut in cubes
2 tomatoes, cut in wedges

Combine ingredients. Toss with Italian dressing. Serves 6-8.

Barbecued Lima Beans

Fresh or dried limas can be used to make this spicy dish.
2 1/2 cups cooked lima beans
2 cups lima-bean cooking water
1 small onion, chopped
1 clove garlic, minced
1 green pepper, chopped
2 tablespoons margarine
1 teaspoon horseradish
1 teaspoon prepared mustard
1 tablespoon Worcestershire sauce
1 tablespoon salt
1 1/2 teaspoons chili powder 1 cup vinegar
1 cup tomato sauce
Bacon strips (optional)

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