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Risk of Poisoning From Green Beans: What You Should Definitely Pay Attention to When Eating Them

Green beans have a reputation for being a very healthy protein bomb. But under certain circumstances, the delicious garden vegetables are poisonous. Even the Bavarian consumer advice center warns.

Why green beans are poisonous

Unlike most vegetables, green beans cannot be eaten raw. They owe this fact to a specific component of the bean: phasin. The toxic molecule is a protein compound that, according to the Bavarian consumer advice center, is found in many types of fruit and vegetables. In comparison, however, raw beans contain a particularly large amount of phasin.

Phasin is actually a substance that is supposed to protect the beans. Plants have a variety of natural defense mechanisms against predators. Some rely on spikes, for example, while others prefer toxic substances. Even though green beans have been cultivated for centuries, they still contain their natural defenses.

The different defense mechanisms of plants do not all work in the same way. Beans and their phasin cause red blood cells to stick together and thus impede the transport of oxygen in the blood. In addition, phasin damages the epithelial cells in the intestine and thus disrupts the absorption of nutrients.

What does eating raw beans do?

The phasin thus hits sensitive areas in the body and can cause significant reactions. However, the reaction to the poison depends on the amount consumed. Eating some raw beans can cause mild stomach upset, intestinal inflammation, headaches, nausea, vomiting, and diarrhea

Consuming large amounts of raw beans can also lead to death. According to the Bavarian Consumer Center, the first symptoms appear after about two to three hours. However, signs of bean poisoning can vary in severity.

Because of their low body weight, children are particularly at risk. For them, a very small amount of 5 to 6 raw beans is enough to be deadly. Children should therefore be made aware of the danger if, for example, they play with beans in a garden. Should a case of poisoning nevertheless occur, medical advice must be obtained as quickly as possible, if necessary via the poison control center.

Phasin poisoning is easy to prevent

For all bean lovers, however, the all-clear is clear: fortunately, phasin is not very persistent
Incidentally, the steam cooker often used for vegetables is not suitable for beans. The gentle cooking process does not reach the required temperature to completely destroy the phasin. Green bean blanching water must also be discarded as it contains a significant amount of phasin.

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Legumes – From Beans to Lentils: Tasty and Healthy?

Legumes are a great source of protein, especially for vegetarians and vegans. But meat eaters also benefit from the “superfood”. And of course there are also tricks against the intestinal complaints.

There are 730 genera of legumes worldwide. The most important are:

Lentils: Yellow Lentils, Green Lentils, Red Lentils
Peas: Chickpeas, Green Peas
Beans: Soybeans, Runner Beans, Green Beans, Kidney Beans, Lima Beans, Mung Beans, Black Beans, Soybeans
peanuts
lupins
Legumes are an important part of human nutrition because of the possible large yields on small areas and are therefore indispensable.

The most important ingredients at a glance

Vitamin bombs: vitamins B1, B2, B6, B9, C, E, K. Legumes contain B vitamins, among other things, which are among the most important nutrients of all. However, beans and co. usually have to be cooked for a long time, which is why they hardly contain any heat-sensitive vitamins such as the B vitamins.
Protein: No other plant-based food contains as much protein as legumes. This is often of high biological value, i.e. the body can absorb them well (e.g. soybeans). However, they do not contain all the protein building blocks necessary for life. However, a combination with grain, for example, can easily compensate for this deficit.
Fiber: Legumes contain a lot of fiber. However, the values ​​vary greatly depending on whether the seeds are peeled or unpeeled.
Secondary plant substances: Beans, peas and the like contain secondary plant substances such as alkaloids, saponins and isoflavones.
Iron: In addition to the high protein content, the plant-based superfood also has a lot of iron. However, they also contain phytate: a substance that in turn slightly inhibits iron absorption in the body.
Legumes also collect plus points for people with certain intolerances, as they are vegan, gluten-free and lactose-free. Leguminosae, as they are called botanically, are particularly interesting for vegetarians and vegans. Mainly because legumes have a high protein content, the body can easily absorb these proteins and because the fruits provide many other important nutrients.

This is how they affect the body

Legumes lower blood pressure and cholesterol levels thanks to vegetable proteins and fiber. This automatically reduces the risk of heart disease and diabetes. Legumes are also appropriate for meat eaters, who often struggle with these diseases through their diet.
The amino acid lysine helps the body produce antibodies, which boosts your immune system.
Proteins and roughage prevent cravings and make legumes long-lasting satiating foods. In addition, digestion is boosted, which has a positive effect on your organism.
The saponins (secondary plant compounds) are soap-like substances that may inhibit cancer, have an antibacterial effect and lower cholesterol. But be careful: Other studies show that in high doses they have a haemolytic effect, i.e. they can dissolve red blood cells.

The downside can be summed up very simply: flatulence. But that need not be. If you prepare legumes properly, you can digest them better.

Flatulence will decrease if beans and co. end up on the dinner plate more often
Start with legumes that cause less gas, such as cowpeas, baby peas, shelled lentils, and tofu and tempeh
If you have fresh legumes, soak them beforehand – for up to 24 hours, depending on the fruit
Insider tip: add some baking soda to the soaking water. This helps reduce the hard-to-digest substances
Boil them long enough – and don’t use the soaking water
Herbs and spices help them digest more easily. Rosemary, thyme, marjoram, savory and coriander are particularly good.
Specialists recommend 60 g/serving (after cooking that’s around 200 to 250 g) two to three times a week.

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Planting Pole Beans: What You Have to Pay Attention to When Growing and Caring For Them

Planting runner beans is easy. The plants are undemanding and bring good yields. We explain to you what you have to pay attention to when growing.

Planting pole beans – you should know that

If you want to provide yourself with vegetables, runner beans should not be missing in your garden. They are easy to grow and produce good yields over a long period of time. The plants keep forming new pods and you can harvest regularly over a long period of time. Because they mainly grow tall, you can harvest a lot of vegetables from a relatively small area in your garden.

Planting runner beans – These points are important

If you want to grow runner beans, you have to consider several points:
Beans are weak eaters – meaning they only need a small amount of nutrients. Pole beans, however, have slightly higher requirements than other types of beans. Therefore, it makes sense if you prepare the bed with some compost.
Runner beans live up to their name: they need a pole to help them climb. Depending on the variety, they grow 1.5 to 4 meters in height.
A good climbing aid are long bamboo sticks. Plant four equally spaced in the ground and tie the top ends together. If you want to grow more beans, you can set up the poles in two rows using the same principle. Then tie two together at the top and connect them to each other with a crossbar at the top.
Pole beans only germinate above 12 degrees Celsius. Therefore, only plant them when the soil has warmed up and no more frosts are to be expected. From the “Ice Saints” in mid-May you are on the safe side.
The beans need a sunny, warm location if possible.

Prepare the bed for runner beans

Even if runner beans are quite undemanding, you should prepare the bed properly. In this case, this means that you have to loosen the soil well. Now you should set up the climbing aids. Make sure the trellises are long enough for your type of bean. Set up the poles at a distance of 50 to 70 centimeters from each other.

Then place five beans three centimeters deep in the soil at equal intervals around each pole. The warmer it is, the faster they germinate.

Maintain runner beans

Pole beans begin to germinate just a few days after sowing. Once they are about 6 inches tall, cover them with soil. This makes them more stable and forms additional roots. As a rule, the young shoots quickly find their way to the climbing aid. If that doesn’t work, you can easily tie them up with a piece of string.

Runner beans grow incredibly fast. You will be amazed. Once the beans have sprouted and found support on the trellis, your task is limited to regular, thorough watering. Pole beans need a lot of water.

Harvest runner beans

It won’t be long before your runner beans start producing flowers, which eventually become pods. Harvest time is from the end of July. The young beans are particularly tender. When ripening, the individual beans form a hard skin in the pod.

You should always use two hands to harvest beans. With one hand you hold the tendril just above the pod, with the other you pluck off the pod.

IMPORTANT: Raw beans are poisonous! They contain the protein phasin. The substance is only broken down by cooking.

Regular harvesting and thorough watering ensure you high and consistent yields. As the gardening season draws to a close, allow some pods to fully mature. When the husk is brown and dried up in late fall, you can harvest it and have your own seed for next year.

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Cooking Tips

Boil Down Beans: This Way You Can Enjoy Them For Longer

Canning beans is a great way to make healthy vegetables last longer. Here we show you how it works and what variants there are.

Whether green, yellow or white – by preserving beans you can preserve them for a long time and also enjoy them outside of the bean season. Depending on your taste, you can boil them salty or sour.

Boil beans with salt

For about three jars of the salty beans you need the following ingredients:
1 kg of beans
20 grams of salt
water
You can easily cook beans in just a few steps:
Clean and wash the beans. Remove the ends and cut the beans to the desired size.
Preheat the oven to 100°C. Meanwhile, bring water and salt to a boil in a saucepan and blanch the beans for 5 minutes.
Then take the beans out of the pot and rinse them with cold water. Boil the bean water again.
Place the quenched beans in previously cleaned mason jars and pour the boiling bean water over them. Close the jars tightly.
Place the glasses in a roasting pan, large pan or casserole dish and fill the respective container with water. It is important: The glasses must not touch the edge of the container!
Now let the beans cook in the oven for two hours and then cool them down under a tea towel.

Boil the beans sour

If salty beans aren’t quite to your liking, you can easily boil them sour with just a few more ingredients. You will need for about three glasses:
1 kg of beans
2 onions
125 ml vinegar
500ml of water
30 grams of sugar
pickled spice
Salt
dill
savory
Preparing sour beans works a little differently than the first recipe:
Wash and trim the beans. remove the ends.
Boil them in salted water until al dente. This takes about 10 to 15 minutes.
Take the beans out of the water, shock them with cold water and fill them into the previously cleaned mason jars.
Add dill and savory and 2 teaspoons of pickling spice.
Peel the onions and cut them into rings.
Bring the water, salt, vinegar, sugar and onions to a boil in a saucepan and let it simmer for a few minutes. Then fill the brew into the mason jars and seal them tightly.
Now place the glasses in a water-filled, oven-safe container as described in the first recipe. The glasses should not touch the edge of the container.
Cook the beans at 100°C for two hours, then take the jars out of the oven and let them cool, covered.

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Cooking Tips

Blanching Beans: Easy Step-By-Step Instructions

From July to the end of September you can buy fresh beans at the market or harvest them in the garden. We explain how you can blanch the vitamin-rich vegetables.

Beans are delicious, versatile and very healthy. In addition to protein, they also contain important vitamins and minerals such as vitamin C, vitamin A, iron and magnesium.

You can harvest beans from July to the end of September or buy them locally at the market. Fresh beans are crisp, firm and intensely green. But what can you do if you have more beans in the garden than you can handle? Fresh beans only keep for three days, even in the fridge. One option is to freeze the beans. This makes them durable and you can also use them out of season. But before you freeze them, you need to blanch the beans.

Blanching beans: the preparations

Wash the beans thoroughly with hot water.
Remove the end and the base of the stem with a knife. If the beans are very long, you can cut them in half. But that is optional. This will make it easier for you to process them afterwards.

Blanching beans: this is how it works

Bring enough water to a boil in a saucepan. The amount of water should not exceed 2/3 of the pot, otherwise there will not be enough space for the beans.
Meanwhile, have a bowl of ice water ready. Add some ice cubes to the water.
Once the water is boiling, add the beans to the pot.
Leave the beans in the boiling water for 3 to 4 minutes. If you prefer something softer, wait about 7 to 10 minutes.
Then scoop the beans out of the water with a slotted spoon.
Now put the beans directly into the ice water. This interrupts the cooking process and the beans stay crisp.
Leave the beans in the ice water until cool. After about three minutes, you can take them out of the water with a sieve and let them drain. If you want, you can also gently pat them dry with a cloth.

Process blanched beans

After you blanch the beans, you can freeze them. They will keep like this for up to a year. The beans taste great as an accompaniment to potatoes, in salads or casseroles. But the beans also make a delicious and healthy meal in a vegetable pan or simply tossed in a little fat.

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Sustainable Coffee Drinking: Facts and Tips About Beans, Filters and More.

Filter, espresso, cold brew: coffee is cult – but is it also healthy? When are beans fair trade? What can you do while drinking coffee to protect the environment? Here are the most important facts about sustainable coffee enjoyment.

Is drinking coffee healthy?

100 ml of coffee contains an average of 50 mg of caffeine – a natural stimulant that stimulates our circulation and metabolism: the heart beats faster, blood pressure rises and we become more alert and receptive again. Because of this effect, coffee is one of the so-called “legal drugs” – and is very popular among students, office workers and even athletes.

But like any drug, coffee has all sorts of side effects and can even become addictive: as soon as the body gets used to the regular intake of caffeine, drinking coffee becomes less and less effective – and if you stop drinking coffee, withdrawal symptoms can occur. Those who consume too much often suffer from insomnia, headaches or are generally irritable and nervous. The European Food Safety Authority recommends a maximum of 400 mg of caffeine per day – i.e. no more than 800 ml.

Caution: Pregnant or breastfeeding women should be particularly careful about how much coffee they drink – babies are also supplied with caffeine, but are much less able to break down the substance than an adult.

5 tips: How to drink your coffee more sustainably

In addition to the Fairtrade seal, there are numerous other ways to make drinking coffee in the morning a little more environmentally friendly:

Coffee to go: Many drink their coffee on the way to the office – and buy it in paper cups with a plastic lid at the nearest bakery.
Anyone who brings their own coffee from home saves money and can decide for themselves what kind of coffee ends up in the cup. However, if you don’t want to do without the brewed coffee from your regular baker, you can ask where he gets his beans from.
On the go without a thermos mug? Then keep an eye out for Recup: The reusable coffee mugs are already widespread in many big cities – you can take them with you for a deposit of 1 euro and return them to the nearest branch with Recup mugs. There they are washed and sent to the next customer.
Small regional roasting houses with hand-distilled varieties have sprung up in large numbers in recent years – you can also find them in your big city. The advantage: Here you can drink high-quality coffee, in which the roasters have invested a lot of time and love – and you can taste it too. Most of the varieties are even organic and fair trade. Get your beans from a local roastery and support quality over bulk.
Drinking less coffee is doing the environment a big favor. Coffee cultivation is anything but resource-friendly: 140 liters of water are used for one cup. So only drink coffee occasionally – this way you can appreciate the aromatic drink more and feel the effect more intensively again. Coffee withdrawal will also do your body good.

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Boil White Beans: How to Get The Right Consistency

To soften white beans, you don’t necessarily have to soak them beforehand, unlike other legumes. We explain how to properly prepare white beans.

White beans belong to the legumes and are rich in protein and fiber. They ensure a long-lasting feeling of satiety and are among the best vegetable protein sources. Nevertheless, beans rarely end up on the plate in this country. You can prepare white beans easily and quite quickly.

Boil white beans: Soaking is worth it

Contrary to popular belief, you don’t necessarily have to soak beans before cooking. However, by soaking them overnight first, you can reduce the oligosaccharide content, making the beans easier to digest. However, this has not been definitively proven: while some people get severe flatulence even from soaked beans, others never have problems with the delicious legumes.

But what definitely speaks in favor of the soaking method is a shorter cooking time:
dry beans: cook for 1.5 to 2 hours
Beans soaked for more than 12 hours: cook for 45 to 60 minutes
So, soaking white beans overnight not only saves you time in the kitchen, but also energy when cooking.

The ideal preparation of the white beans:
The day before: Rinse the beans with water, then pour plenty of fresh water over them and let them soak overnight.
After at least 12 hours: Drain the soaking water, rinse the beans again with fresh water, and place them in a saucepan.
Pour water into the pot until the beans are about an inch or two covered with water.
Optional: add spices or fresh herbs of your choice to the cooking water, for example some marjoram or bay leaves.
Let the beans simmer over low heat until nicely tender, about 45 to 60 minutes.
If you don’t want to continue using the beans hot right away, you should let them cool down in the warm broth. Otherwise the fine skin of the beans would burst open. This is particularly important with giant white beans.

Cook white beans without soaking

If you forgot to soak the kidney beans first, you can still cook them. You only have to plan about twice as long cooking time so that the white beans become soft. Otherwise the preparation remains the same:
Rinse the beans with water, then place them in a saucepan.
Add enough water to cover the beans by about an inch or two.
Optionally, you can add fresh herbs or spices of your choice.
Let the beans simmer over low heat for about 1.5 to 2 hours until tender.
Here, too, you should let the beans cool down in the warm broth if you don’t want to use them hot.

Tip: Quick soak method for beans

If you didn’t think about soaking the night before, but are thinking about the bean dish at least a few hours before cooking, you can also use the following method:
Rinse the beans with water and place them in a saucepan with an inch or two of water.
Bring the water to a boil, let the beans simmer for about 2 minutes, and then remove them from the heat.
Allow the beans to sit for about 1 to 1.5 hours to cook.
The quick soak method also delays the cooking time a bit, which can save you energy. However, with this preparation, the white beans are most likely to disintegrate and sometimes lose the skin. Therefore, this method is more suitable if you want to puree the beans anyway – for example to make a delicious spread.

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Runner Beans: Cultivation, Care and Use

Fire beans are both a visual and culinary enrichment. Read here what you have to consider so that runner beans also grow in your garden. You will also get inspiration on how to use the beans.

Runner beans owe their name to the bright red flowers that add visual interest to gardens. That is why the fire bean is often referred to as a runner bean. Like other beans, the fire bean belongs to the butterfly flowers.

The runner bean comes from South and Central America and came to Europe from there in the 17th century, where it is widespread today. The legume is an annual climbing plant and reaches a height of two to four meters. It is therefore also suitable as a privacy screen in the garden.

runner beans in your garden

Fire beans are robust and make few demands on their environment. Therefore, the beans are equally suitable for garden beginners and experts. Here are some things to keep in mind when planting them:
Location:
Fire beans make few demands on their location. A sunny to partially shaded spot is best.
The plant copes better with humid and mild climates than with heat and drought.
At your chosen location there should be enough space for a climbing aid.
Floor:
The bean is also frugal when it comes to soil. While many plants do not thrive well in loamy soil, the runner bean does very well with it. But the plant also thrives in other conditions.
The soil should be permeable and moist. However, avoid waterlogging as this causes the roots to rot.
To ensure that the plant produces numerous fruits, you enrich the soil with mature compost before planting.
mixed culture:
You should not plant runner beans next to onions, leeks or garlic.
On the other hand, savory, potatoes, tomatoes, radishes, lettuce or spinach are well suited.

Plant and care for fire beans

In cultivation, runner beans are no different from conventional pole beans. In order to preserve the diversity of varieties and to avoid genetic engineering, we recommend that you buy organic seeds.

How to plant fire beans:
After the danger of frost has passed, you can sow the beans directly outdoors.
Soak the beans in water overnight beforehand. This is how you support them in the germination process.
Make a 2-inch deep seed groove and place the runner beans about 2-4 inches apart in the groove. Then cover them with soil again. You should keep a distance of 40 to 50 centimeters between the rows.
The beans take about two weeks to germinate. During this time you should keep the soil moist and protect the young plants from cold snaps if necessary. You can cover them with fleece, straw or leaves to protect them from frost.

How to care for fire beans:
The fragile shoots of the beans need a climbing aid right from the start. Long, stable branches or ropes, which you can attach to the ground with pegs, are suitable for this. These should not be too slippery so that the beans don’t slip. It is best to attach the climbing aid when you sow the fire beans.
On hot days, you should provide the beans with enough water, as they are sensitive to severe drought.
Otherwise, the fire bean is quite easy to care for. You don’t have to fertilize them.

Process fire beans

The first runner beans are ready to harvest after just ten weeks. Then you should pick the pods regularly, as this stimulates the formation of new flowers and fruit. You can use both the runner bean pods and the speckled fruit inside the pods.

The pods of the runner bean reach a length of up to 25 centimeters. You can process them just like other pole or bush beans. It is important that you harvest the pods young, before the fruit develops too much and the pods become fibrous. You can simply boil the young pods in salted water for ten to fifteen minutes.

In Austria, fire beans are also called beetle beans because of their impressive size and colour. You can process them in many ways:

They are served as a runner bean salad with pumpkin seed oil and fresh onions.
Cooked and seasoned, you can puree the beans and process them into a tasty spread.
Runner beans are also suitable for soups and stews. Due to their high protein content, they give your dishes a particularly creamy texture.

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Cooking Tips

Cooking Broad Beans: Tips And The Optimal Cooking Time

Cooking broad beans isn’t difficult, but it does take time and patience. With the right preparation, you too can use the delicious beans as the basis for many vegetarian and vegan dishes.

Broad beans, also known as broad beans, horse beans or fava beans, are a particularly healthy and tasty source of protein – not only for vegans. You can use them for various dishes, for example for salads or stir-fried vegetables, but you can also process them into puree. Although they require some prep time, cooking fava beans isn’t difficult.

There are two different ways to cook broad beans: you can use either dried broad beans or fresh broad beans. In both cases, you need a little patience when preparing. In contrast to the dried version, you can prepare fresh beans on the same day: they do not have to be soaked overnight.

Before you buy fresh broad beans, you should pay special attention to the quality of the beans. Look for those that don’t have empty shells. The smaller ones are sweeter and contain less starch. Avoid dried out beans that are yellowed or even mushy. Buying during the season is also crucial for the quality: broad beans are in season from June to August.

Cooking fresh fava beans: this is how it works

Cooking fresh fava beans is quick and easy. Just the preparation takes some time. Before preparing, prepare and set aside the following:
1 tsp salt
an extra plate for the beans and the shells
a bowl of cold water and ice cubes
How to cook fresh fava beans:
Break open the pods with your hands.
Use your fingers to peel the broad beans out of their shells.
Take your saucepan and fill it with water (about enough to cover the beans). Add a teaspoon of salt.
Boil the water.
Blanch the broad beans for a minute or two.
Take them out of the pot with a sieve and let them drain briefly.
Afterward, shock them with cold water in your ice tray to stop the cooking process. Drain them again.
Now you can remove the leathery skin by slightly slitting it with your nails and pressing it away with your fingers.
Boil the broad beans in salted water until done. This takes about ten to 20 minutes.
Now they are ready for further processing for bean salads, stir-fries or puree.

Cooking dried fava beans: you need to know that

Cooking dried broad beans is a bit more tedious: you can’t cook them right away, you have to soak them overnight before cooking. The amount of water depends on how many broad beans you want to cook:
1 liter of (cold) water per 200 grams of beans
1. How to prepare the dried broad beans for cooking:
Rinse the dried beans under cold water using a sieve.
Get a large bowl or saucepan and place the dried beans in it.
Pour in the measured amount of cold water.
Let the beans soak overnight.
2. Cooking dried fava beans:
Even when cooking, pour about 1 liter of water for every 200 grams of beans in a large saucepan and bring to the boil.
Add a teaspoon of salt.
Now put the beans in the pot and cook them for about ten minutes on high heat.
Now set the stove to low heat and let the broad beans cook. Their cooking time is about 45 minutes.
At the end of the cooking time, use a fork to check if the beans are cooked through. If they tear apart easily, they’re nice and soft. Caution: It’s important that you cook beans properly, as they contain toxic lectins. These can only be rendered harmless by fully cooking them.
Be careful when draining: drain the broad beans gently to avoid crushing them and turning them mushy.
You can now process the cooked beans for a broad bean recipe of your choice.

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Cooking Beans: How Long Do Green and Yellow Beans Take?

In order for green and yellow beans to be compatible, you have to cook them beforehand. Read here how much time you need to have the fresh kidney beans on your plate.

Green and Yellow Beans: What’s the Difference?

Yellow beans, also known as wax beans, are just another variant of green beans. Basically, you can use the green and yellow beans at the same time. You can buy the legumes fresh from the region in summer. Harvest time for beans is from June to around October.

Fresh beans should not have brown spots when you buy them. If you break through the bean and the inside is nice and juicy, that’s also a sign of freshness.

Cooking time and preparation of the beans

Beans contain the hard-to-digest and toxic protein phasin. According to the Bavarian consumer advice center, bush beans should be cooked, blanched or boiled for at least ten minutes so that the protein compound is rendered harmless. Unfortunately, even the bean water is toxic and you should stop using it.

The preparation of the beans is very simple:
Wash the beans and trim the ends of the beanstalk.
Cut them into small pieces depending on their future use.
Cook the beans in boiling salted water for about 10 to 15 minutes.
If you can bite through the beans without squeaking, they are done.
Tip: In addition to proteins and many other good nutrients, beans also contain some fiber, which can sometimes lead to flatulence. To prevent this, you can incorporate caraway or fennel (seeds) into your dish or chew a few grains of them after the meal. Fennel, caraway and anise also have a stomach-soothing effect as a tea.

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