Dry Beans, Bush 'Reade Krobben'

A truly traditional Frisian variety from the Frisian Wâlden (woods). The variety was on the verge of extinction, but thanks to the activities of the Wrâldfrucht Foundation, among others, this beautiful dry bean is back on our plates! The colour ranges from violet-red to dark brownish-red with pinkish-red specks. The taste is pleasantly spicy, and the bean remains fairly firm after cooking. Traditionally, the ‘Reade Krobben’ are eaten with fried smoked bacon and bacon fat, sometimes with a spoonful of vinegar. Nowadays, applesauce and fried onions are often served with them. An excellent overview of modern and traditional recipes can be found on the website www.waldpyk.com. Of course, the beans can also be harvested young and eaten as green beans. The pod might have a single string. (text and photos from www.doedestreekproef.nl)

Dry beans are harvested in various ways. Some varieties are edible with the entire pod, while others can only be eaten fresh or (matured) dried. Tip for storing dry beans: to prevent any bean fly eggs from hatching, place the well-dried beans in the freezer for 24 hours.

Names:
Latin: Phaseolus vulgaris
Dutch: Droogboon
Also known as: Droogwinners
English: Dry Shelling Beans