A Paean to the Bean

 “Beeeeeeeeeeannns Jack? Beeeeeannnss?” Jack’s mother, aghast at her son trading the cow for magic beans always had us in splits when we were kids (this was before satellite television and the internet - we were easily amused) as we poked forkfuls of baked beans at each other. Children’s television had tons of ‘bean’ references then – usually hilarious. Bud Spencer and Terence Hill spaghetti westerns always featured them in some god-forsaken wilderness, eating beans that had been cooked in the can on the fire making the humble bean look simultaneously delicious and exciting. Later, all references to beans and the ‘rootin-tootin cowboys’ who ate them had both my brothers and I am ashamed to say, at least one sister (but I am not naming names here), shovel them down when they were served in an attempt to garner ‘more fire power’ for when they hit the digestive tract.

I think we tend to treat beans badly here – like a country cousin, who always shows up at the wrong time. I know some northern kids will go misty eyed at a plate of rajma-chawal but it’s still considered homey-hum-drum comfort stuff. Kids and adults should eat beans. They’re versatile, chock full of protein and things that fight cancer and they are delicious. My kids (and adults) have been convinced to eat beets, carrots and other colourful vegetables with a promise of ‘rainbow poo’ (don’t be squeamish – healthy food is all circle of life stuff) and if these recipes don’t get them excited – try the ‘Jack and the beanstalk’ story or one about the rootin’ tootin cowboys and their explosive ‘fire power’!

‘Bean’ around the world

The butter bean (allow a few cosmetic regional variations) is a staple around the world. The American Indians make a soupy, stew called ‘succotash’ (sufferin’ succotash!) featuring corn kernels, butter, onion and garlic with optional add-ons like peppers, pumpkin, cheese, jalapenos etc. Usually they use the lima bean, a smaller built cousin but our beautiful big butter beans will do nicely. The Spanish ‘judiones de la granja’ are almost exactly the same. My half-French half-Spanish neighbour, Patricia remembers a dish called Fabada, typical of the Asturias (north-west of Spain), “It's stewed, greasy, heavy, undigestable and delicious.” She also suggested looking up the French cassoulet (featuring - don’t faint - pork, goose, duck, mutton, pork sausage, pork skin and beans) but she warns, “It is not a sophisticated dish at all. It’s what the paysans eat to keep warm in winter.” Rootin, tootin paysans, no doubt