Lab-lab, or Egyptian Kidney, beans are frequently grown as an ornamental plant but they are very productive and under proper cultivation can be used both as String and Dried beans.
Red Beans are grown principally in the tropics. They are less liable to cause intestinal irritation than the ordinary bean, but they are difficult to transport because of their tender skins.
The Scarlet Runner is also cultivated here principally as an ornamental climber, but it is consumed in large quantities in Europe, especially in England, both as a string and green shell bean.
Selecting and cooking dried beans. Well dried, mature beans are smooth and shiny. If there are folds in the skins, it generally signifies poor drying or inferior quality. They should also be of uniform size and appearance. The most important qualification is that they should cook soft. The size is chiefly a matter of taste and the color, other things being equal, is unimportant. The prejudice against beans that grow dark in cooking is unfortunate as many of them are of fine quality and flavor and frequently more tender than the very white.
The first step in household cooking is the swelling of the bean and softening of the skin by soak ing in cold water for generally not less than eight hours. Some cooks cover with hot water so as to shorten the time but the cold water method is preferable. The large Lima Beans after soaking may be easily slipped out of their skins by pressing between the fingers. Many other kinds may be freed from their skins by sieving or stirring in water, the skins rising to the top and being then skimmed off. After this process, beans can be boiled and served in many ways, whole, mashed as "bean pudding," in soup making, etc.
Beans, as also peas, are exceptionally rich in food value. Even when immature or "green" they are much more nutritious than other vegetables of popular use, and when ripe or "dry" they excel nearly all other foods — both animal and vegetable. They average at least as much protein as meat and nearly as much carbohydrates as wheat. The only lack is in the fat component. See FOOD VALUES.