Phaseolus vulgaris Grillon - Common bean

The 'Grillon' Dwarf Bean Mangetout is a Provençal variety that stands out for its ability to withstand hot summer periods, including in the southernmost regions. With a high yield, it produces an abundance of shiny, dark green, smooth and fleshy pods that are straight and easy to pick. The beans are very fine, without strings or parchment, with white seeds and are 15 to 17 cm long. It is also disease-resistant, and its seeds are reproducible. This bean is sown from April to July and is harvested, on average, 55 to 60 days later.

The Mangetout Bean is very versatile in the kitchen: you can enjoy it fresh or easily preserve it in jars or frozen.

Whether consumed for its pod or its seed, beans are highly appreciated vegetables in gardens because they are very easy to grow. They are so punctual that gardeners know the exact date of their first harvest, which is 60 days after sowing.

Discovered in the New World and acclimatised in Europe from the 16th century, beans have now become an essential legume in diets around the world. Native Americans cultivated them for their dried seeds, but it was the Italians who, in the 18th century, introduced the consumption of the whole pod by picking it immature.
Beans are lianas with indeterminate growth. Primitive varieties are all climbing and require support. Later, for practical reasons, dwarf varieties were selected, but they all have tendrils that can wrap around a support.
The pods are usually green, sometimes yellow (butter beans), streaked with red or even amethyst. Among the varieties that are eaten at the "fine" or "extra fine" stage, there are "filet" beans that have strings when fully ripe. Then the pod becomes parchment-like and loses its taste.

The Mangetout bean is generally more fleshy and can be consumed entirely, including the seeds and pods, even when ripe. The more recently created "filet-mangetout" beans can be consumed when young and "extra fine" or when more fleshy, like Mangetout, as they do not form strings.

Among the "shell" varieties (meaning only the seeds are consumed), we distinguish between harvesting fresh beans and dry seeds, which is done 90 days after sowing.

Immature green pods are rich in vitamins A, B9, and C, as well as trace elements and minerals. Dry beans are also very rich in vitamin C, trace elements, and especially plant proteins.

Harvest: Harvesting fresh beans or young pods begins 60 days after sowing. For fresh beans, it must be done before the pods start to dehydrate and develop wrinkles. The beans should barely take on their colour. For pod consumption, harvest every 2 or 3 days at the "fine" and "extra fine" stages for filet beans. Harvesting dry beans is done by cutting the entire plant and hanging it in a dry and airy place. They can be shelled as needed.

Storage: Freezing pods is currently the most common method of preservation. To do this, remove the stems, wash, blanch for 5 to 6 minutes in boiling water, then plunge into cold water before drying with a clean cloth. Once placed in a bag, the beans can be placed in the freezer at -18°C. However, canning is regaining its popularity for an increasing number of consumers due to the inherent taste qualities of this preservation method. As with freezing, remove the stems, wash, blanch, then immerse the beans in cold water. Put them in jars and fill them with salted boiling water. Close the jars and sterilise them in a pressure cooker or with a steriliser for 1 hour and 30 minutes over medium heat. To do this, completely cover the jars with water after securing them well.

Dry beans: When fully dry, bean seeds can be stored for up to a year if stored in good conditions, such as in airtight jars.

Gardener's tip: Beans, like all members of the Fabaceae family, have the ability to fix nitrogen from the air in the soil through a plant-bacteria symbiosis. They have the ability to regenerate soils. Beans can be grown as part of crop rotation after burying green manure. Beans are low-nutrient-demanding plants. Traditionally, bean cultivation in Central and South America is associated with squash and corn, forming a beneficial triad. This association is locally called Milpa. Beans also associate well with aubergines, carrots, cabbage, potatoes, and radishes as they protect each other. Avoid the presence of alliums or fennel, which inhibit their growth. A spray of nettle fertiliser is not only effective against aphid attacks but also strengthens the plants that have benefited from it.