Seasons/Availability
Locally grown in California, purple beans are available year round.
Current Facts
The average American is said to eat about fifteen pounds of beans each year and this bean consumption is increasing steadily. Also known as pulses, legumes are the mature seeds that grow inside pods. These seeds are called beans, peas and lentils. Some of these peas are called beans and some of the beans are called peas but lentils are always called lentils. An interesting fact for the old bean is that the garbanzo bean, which is also known as the chickpea, is both a pea and a bean and so is called a legume. Of the many types of beans consumed in America, only a few varieties are eaten fresh. Fresh beans, even though they belong to a number of plant species can be classified into two broad categories, beans with edible pods and beans that are shelled.
Description/Taste
Sometimes red to reddish-purple, the purple bean may have an attractive dark coppery tint. Offering a delicious vegetable flavor with a just right hint of sweetness, its crisp texture is best delicately cooked.
Nutritional Value
Purple beans are fat-free, low in sodium, cholesterol-free, low in calories and are a good source of vitamins, minerals and dietary fiber. Eating five daily servings of vegetables and fruits lowers the chances of cancer. A recent study found that eating nine or ten daily servings of vegetables and fruits, combined with three servings of low-fat dairy products, were effective in lowering blood pressure.
Applications
This bean's pod turns green during cooking. Do not overcook to maintain its crisp-tender bite. To protect freshness and vitamin benefits, microwave, steam, blanch, briefly sauté or add the last few minutes to stir-fries. Simmer beans with chopped onion or garlic; toss in some chopped tomatoes; cook until just heated through. Reheat blanched beans in vegetable stock and a splash of lemon juice for a tasty side dish. Cooked beans love the company of fresh herbs. Enhance flavor with fresh parsley, sweet basil, dill or dried thyme. For a refreshing cold salad, cook beans until crisp-tender; chill; mix with tossed fresh greens or combine cooked chilled beans with diced fresh tomatoes and favorite fresh herbs; drizzle with an oil-and-vinegar dressing. To store, refrigerate in perforated plastic bag.
Ethnic/Cultural Info
Every existing cuisine worldwide favors beans as an important ingredient in many dishes or simply on their own.
Geography/History
Regarded as one of the most popular vegetables, snap beans are native to Central America dating back to 5000 B.C. Today purple climbing beans are among the commonly consumed beans along with yellow wax beans, green beans, also called French, lima beans, snake beans and broad beans. Purple beans are usually harvested about eight to ten days after flowering. Best harvested when brightly colored, the bean pod will be deliciously fleshy and have a delectable crisp texture. In the United States, California is a major producer. Mexico also contributes to the purple bean supply.
