Fire bean, a legume, belongs to the butterfly family. Other familiar names include beetle bean or showy bean. Originating in the humid mountain valleys of Central America, the name of the fire bean results from the usually fiery red flowers.
This is what you should know about the fire bean
Originally from the humid mountain valleys of Central America, the name of the fire bean results from the mostly fire-red flowers. Originally, the fire bean, a relative of the common bean, originated in tropical America. It arrived in Europe in the 17th century. The plant is herbaceous, annual, biennial or perennial. In our regions, the annual species are usually grown, and in warmer areas, the perennial species. Fire bean owes its name to the bright red, decorative flowers, due to which it is also popular as an ornamental plant. The butterfly flowers are in long clusters and they bloom from June to September. The fire bean is a climbing plant that can grow seven meters high. The fruiting pods can grow 25 inches long and are similar to those of garden beans. At first they are green and later they turn brownish. They contain the seeds or beans, which are usually brown, black, mottled red or purple. The leaves, which are on long stalks, consist of three ovate individual leaflets. The fire bean can be grown in your own kitchen garden to harvest tasty fruits. However, it also works well as a privacy screen. The fire bean prefers sunny and wind-protected locations, but it also tolerates semi-shady locations. Since the fire bean roots relatively deep, the soil should be loose, permeable and moist. The planting time for the advanced fire bean begins from mid-May. Now the seeds are sown in the bed or in a pot. For sowing can be used beans from their own harvest or, alternatively, from the garden specialty store. The seeds of the fire bean, that is, the beans, remain germinable for three to four years. Fire bean can also be planted on the balcony, for example, in a container. Here, however, it is essential to have enough space for a climbing aid, on which the tendrils of the plant can wind upwards. Simple garden soil is sufficient for the cultivation of the fire bean. However, the soil should be well loosened. With the addition of compost will provide an adequate supply of nutrients for the fire bean.
Importance for health
In folk medicine, the dried shells of fire bean were used in the past as a diuretic and supporting the disease diabetes. Meanwhile, the low-fat bean is readily integrated into the diet, as it is an excellent source of energy and fiber. The high energy value provided by the fire bean is particularly important for athletes. Due to the very good fiber content, the fire bean is also suitable as a measure against constipation and for the prevention of diverticula and colon cancer. In addition, the high fiber content ensures prolonged satiety, aiding digestion, lowering cholesterol levels and regulating blood sugar levels. Also impressive is the high protein content, from which not only vegans and vegetarians benefit, because this makes the fire bean a full-fledged meat substitute.
Ingredients and nutritional values
In 100 grams of cooked fire bean contains about 110 kcal. In addition, the legume is a major supplier of vegetable protein. The very low-fat fire bean also provides many carbohydrates. Other valuable ingredients in the fire bean include numerous minerals and fiber, as well as secondary plant compounds.
Intolerances and allergies
Fire bean contains a fairly high level of the harmful substance phasin. Therefore, it should never be consumed raw. As little as three to ten raw seeds will cause symptoms of poisoning after 30 to 90 minutes. These include severe vomiting, cramps, severe indigestion, bloody stomach and intestinal inflammation, and even collapse. However, the harmful substance is destroyed by temperatures above 75 degrees Celsius. After that, the fire bean can be enjoyed without hesitation.
Purchasing and kitchen tips
Fire bean seeds are available either dried or pre-canned. The former should be stored dry and tightly sealed. They have a shelf life of about one year.Fire beans stored for too long remain hard when cooked, making them inedible. When canned fire bean, it is important to pay attention to the best-before date. If the can has been opened, the fire bean should be consumed quickly. In the markets, fire beans harvested young are sometimes available with pods. They keep in the refrigerator for two to three days, although they taste best fresh. When buying fire bean, make sure the fruit skin is shiny, smooth and has no cracks. The bean must be plump and strong in color. Before cooking the dried fire bean, it must be soaked for at least 12 hours, completely covered with liquid. The cooking time is then about two hours. It should be noted that the fire bean swells very strongly, so that a salad for four people can be prepared from about 250 grams of the dry beans. If you suffer from flatulence, you can add bay leaf, savory, ginger or cumin to the cooking water. If the fire bean is to be used for a salad or a main course, it is advisable to add salt to the cooking water. If desired, the legume can also be flavored sweetly by adding a little sugar. After cooking, the fire bean can also be frozen, which can likewise reduce the bloating effect.
Preparation tips
The fire bean can be used in the kitchen in many different ways. It is mainly used as a vegetable, but it is also a good ingredient for a soup or stew. In addition, the fire bean can be used to make a fine puree or the legume can be used to stuff cucumbers. In Styria, the fire bean is also used for various pastries and desserts. From Styria also comes the well-known recipe with the fire bean, the beetle bean salad, which consists of onion slices, vinegar, pumpkin seed oil and of course the fire beans. The fire bean is also used for the Mexican dish chili con carne. For this, the preserved beans and corn are rinsed in a sieve with plenty of water. Fire beans are eaten either in their entire pods or only in their seeds, which are very rich in nutrients. The latter are kidney-shaped and, depending on the variety, white or mottled with different colors. Therefore, they also look very decorative and can be used for a buffet. However, the seeds of the fire bean should not be eaten raw, but only cooked. As far as other ingredients are concerned, there are no limits to the imagination when using the fire bean. Permitted is basically what tastes good.
