English bean is an important economic crop grown in several regions of UK for its edible seeds. The English beans are typically known as ‘field beans’ characterized by a strong tap root that grows into the soil very deeply.
Cultivation Overview of English Bean
There are two main groups of English bean: Winter and spring. Both these groups are having different characteristics that are discussed below:
Winter beans: These beans are sown particularly at the end of the autumn season. Although they are high yielding varieties, the inferior quality and the greater disease risk in comparison to spring beans are some of the reasons for less popularity of these beans for culinary purposes.
Spring beans: These beans are generally sown in the month of January and are slightly better in quality than the winter variety. But they are likely to be affected from summer droughts.
Culinary Uses of English Bean
English bean grown in UK is used widely in English dishes such as baked dishes, salads, soups and even in sauces. Boiled beans are highly consumed as vegetables and dry legumes known as ‘pulses’ are incorporated to make protein-rich dishes.
Broad bean is pureed, fermented and even fried to make several dishes in English cuisine. Beans are even fried and spiced to be eaten as a crunchy snack, whereas fermented and pureed bean paste is used as a base for many dishes.
Popular English Bean Recipes
English Beans Nutrition Facts
English beans, like other beans, are an excellent source of protein and dietary fibers. Iron, folate and carbohydrates are also present in significant amounts in English beans.
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