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Runner shell bean "Scarlet"
Phaseolus vulgaris var. vulgaris
1.52€
Ex Tax: 1.25€
Ex Tax: 1.25€
Shell runnerbean "Scarlet".
High-yielding variety of climbing beans for grain production. The length of the green pod is up to 17-22 cm, the flowers are fiery red.
It grows up to 4 m in height and therefore needs strong support. The pods are light green, 17–22 cm long. The seeds are very large, purple with black dots and veins, and have an excellent taste. The harvest is harvested 90 days after sowing.
Used boiled, stewed, suitable for canning.
A moisture- and heat-loving crop, it grows well on light and medium soils, in a place protected from the winds.
Seeds are sown in open ground at a temperature not lower than +9°C. 1.0 g = 2-5 seeds.
High-yielding variety of climbing beans for grain production. The length of the green pod is up to 17-22 cm, the flowers are fiery red.
It grows up to 4 m in height and therefore needs strong support. The pods are light green, 17–22 cm long. The seeds are very large, purple with black dots and veins, and have an excellent taste. The harvest is harvested 90 days after sowing.
Used boiled, stewed, suitable for canning.
A moisture- and heat-loving crop, it grows well on light and medium soils, in a place protected from the winds.
Seeds are sown in open ground at a temperature not lower than +9°C. 1.0 g = 2-5 seeds.
Eng.: Climbing shell bean. Bot.: Phaseolus vulgaris var. vulgaris.
"Lobio" - beans (translated from Georgian).
Recipe for a traditional Georgian dish of beans with spices and herbs.
Lobio is prepared from any bean. You can take red or green asparagus.
Recipe for classic red bean lobio.
Required Products:
Beans - 500 g
Onions - 2-4 pcs. (250-300 g)
Vegetable oil - 1 tbsp.
Wine vinegar - 1 teaspoon
Basil (or tarragon) - 2-3 sprigs
Fresh cilantro - 1 bunch
Ground coriander seeds - 1 teaspoon
Khmeli-suneli - 1 teaspoon
Walnuts - 50 g
Garlic - 4-5 cloves
Ground red pepper - 0.25 teaspoon
Preparation.
Pour 1.5 litres of water over the beans. Leave for 12-14 hours.
Then drain the water and rinse the beans twice.
Transfer the beans to a thick-walled saucepan or cauldron. Pour in water until it covers the beans completely. Cook over low heat until tender (50-60 minutes).
While the beans are cooking, prepare the remaining ingredients.
Peel the onion, wash and cut into squares.
Heat vegetable oil in a frying pan. Over medium heat, stirring, sauté the onion until transparent (5-7 minutes).
Separately, crush the nuts in a mortar. Crush the garlic and add it to the nuts. Add chopped basil and stir. Add red ground pepper. Crush all products until smooth. Dilute with wine vinegar (1 teaspoon).
Transfer the boiled beans, without allowing them to cool, into a bowl with fried or sautéed onions.
Add salt, stir and fry it for 3-4 minutes (let it absorb the heated oil). Transfer the mixture into an enamel or porcelain bowl. Place crushed nuts with basil and garlic there.
Add seasonings: khmeli-suneli, ground coriander. Mix everything thoroughly. Sprinkle chopped cilantro on top.
Traditional Georgian bean lobio is ready.
Bon appetit!
