Bevy of beans.

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Comment by Dave Riley on September 23, 2020 at 22:37

I want to legumes very often so my snack is peanuts I roast myself. A legume as well as a nut: how good is that?

So I've been laying off other beans because they can be a big carb hit.

But since turning beans into a paste -- as refried beans -- I slap them on a tortilla and layer whatever on top. The fam loves the medley.

Refried Lima Beans are a thing.

I fry up the beans ( usually black beans thus far) and mash them, then store small tubs of them in the freezer to dole out on the occasional taco.

Last Saturday it was refried beans + sliced chirozo + Mexican red onion pickle. (Very Yucatan).

The eaters went crazy and ate me out of tortillas. Loose beans, whole -- tend to fall out of a taco -- whereas a refried paste, not only tastes great, but cements the other ingredients together.

Comment by Andrew Cumberland on September 21, 2020 at 20:01

I chiefly eat them as Tex/Mex beans, American style baked beans or in bean and ham soup.  Mind you, they go well in curries too.  The main issue is that I have to plan ahead to rehydrate them.  

Glad you answered Jeff's question, Doug.  I didn't know.  That's a great website by the way. 

Comment by Doug Hanning on September 21, 2020 at 15:06

Need to click nutritial aspects tab and that compares different livestock.

Comment by Doug Hanning on September 21, 2020 at 15:04

Beans are ok as long as they are cooked. Feedipedea has just about everything that can be fed to livestock. Madagascar beans are a lima bean.

https://www.feedipedia.org/node/267

Comment by Jeff Kiehne on September 21, 2020 at 11:49

Madagascar beans, can these be processed and  used as animal food for quail and other meat birds.

Comment by Dave Riley on September 21, 2020 at 0:54

Madagascar beans

The musical fruit

The more you eat

The more you toot

Just saying, as one approaches toot-hood, the Mexican herb, epazote, not only tastes great in bean dishes but suppresses the music when the legumes seek to break  into song. 

Easy to grow and well worth having in your herb garden.

I would not eat dried cooked beans without a sprinkle of epazote. Usually epazote plus another preferred herb is a great culinary marriage -- a herb like oregano or thyme.

Does Madagascar beans make a good refried beans? I have Madagascars growing -- from Andrew -- but seldom use them and am currently on a refried beans kick.

The trick with refried beans -- according to my Mexican researches --is to use plenty of pork lard. Pork lard is the Mexican secret ingredient deployed in traditional tacos (masa+water+salt+lard).

I am not a fat snob so I'll use lard when I can or the recipe blesses me.

I just harvested black beans I was growing and really, while each bush was covered in beans, you'd need many of them to sustain a legume dependent  lifestyle. Madagascars, on the other hand, are much more productive per unit of space.