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Bush beans are shorter and better suited than pole beans to containers. Bush beans tend to all produce at once so for a continuous crop you would start new plants from seed every few weeks.
Flat beans are normally cooked, and served as the whole pods, the same way as other green beans. Like many other types of bean (see broad bean for example) they can also be dehusked or shelled, and the whitish seeds dried and stored, but there is no incentive to grow them for this purpose as higher-yielding bean varieties are available.
A pile of raw green beans. Green beans are young, unripe fruits of various cultivars of the common bean (Phaseolus vulgaris), [1] [2] although immature or young pods of the runner bean (Phaseolus coccineus), yardlong bean (Vigna unguiculata subsp. sesquipedalis), and hyacinth bean (Lablab purpureus) are used in a similar way. [3]
The flowers give way to pods 8–20 cm (3–8 in) long and 1–1.5 cm wide. These may be green, yellow, black, or purple, each containing 4–8 beans. Some varieties develop a string along the pod; these are generally cultivated for dry beans, as green stringy beans are not commercially desirable.
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Rattlesnake beans favor hot weather such as in American Southeast and mid-Atlantic, though they are easy to grow elsewhere as well. They have an average to long time from germination to harvest, ranging from 60 to 90 days. [2] They should be harvested frequently for increased yields. Plant grows up to ten feet, producing purple flowers before ...
Drain the beans, reserving 1 cup cooking liquid. Season the beans to taste with salt and discard the bay leaves. Wipe the Dutch oven dry, and add the remaining 1/4 cup olive oil.
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