Re: [CH] Fresh Chili Beans
Nels Peterson (npkp4jp@polarcomm.com)
Tue, 19 Jan 1999 13:05:20 -0600
Allan,
Pick the pintos as they stripe, (the pods will turn yelloy and red stripes
will appear) The bean is physiologically mature but still about 40%+
moisture. They will cook faster and have an outstanding "fresh" taste. We
usually go out to a local farmer that grows pintos and pick 2 -3 buckets
full, shell them and fresh can them for later use. Contact your local
County Extension Agent (or myself, I am an Extension Agent), for canning
recommendations. I can be contacted at:
npeterso@ndsuext.nodak.edu (I am an Extension Agent)
Enjoy,
Nels in ND
At 11:40 AM 1/19/99 -0500, you wrote:
>I'm planning the garden for this summer and want to be able to cook bean
>chili from fresh beans. Does anyone know, do I just plant pintos and
>harvest them when they are mature and cook them 'fresh,' or should I use
>another variety of bean? Am I missing the boat here by wanting to use
>'fresh' beans rather than 'dried' beans?
>
>Any clues appreciated!
>
>Thanks
>
>-Allan Balliett
>igg@igg.com
>
>
>
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