Madagascar Bean /Phaseolus Lunatus/
A perennial climbing plant with twining stems up to 6m long. Short, flat, curved pods follow the white flowers. Attractive seeds are white-flecked with purple blotches.
Uses
Usage
Boiled, sprouted, fermented into tempeh or ground into flour.
Production Requirements
Climate
Tropics to subtropics
Cultivation
Plant in Spring 1-3cm deep and about 1m apart.
Requires a well-drained moderately fertile soil in a sunny position.
Needs a strong trellis, as it is a vigorous plant.
Drought tolerant once established.
They thrive in warm climates and will produce for several years, increasing their yield after the first year.
A dry period is required for the seeds to mature.
Plants are highly productive and the pods can be harvested over a period of several months.
Edible parts
Immature seed can be cooked and added to salads or soups.
The mature seed is dried and can be stored in jars for future use.
Dried beans can be used for soups, dips, etc.
A rich source of protein, it must be thoroughly cooked before being eaten. Most dried beans have weevil eggs under the skin, so before storing freeze the seed for 48hrs to destroy.
Young seedpods can be cooked and eaten as a vegetable.
Risks and weed potential
None known
Harvesting & Processing
Harvest
Harvest mature seeds when pods turn brown. Dry well before storing.
