Beans, extra fine
„Kenya bean“

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Beans are a very important type of vegetable. For some peoples, beans are the main protein suppliers, due to their high protein content. Kenya beans and extra-fine Kenya beans are exported exclusively from Kenya.

Description:

The hulls are almost as thin as knitting needles, with a round cross section and seedless. The Kenya bean is an annual plant which is sensitive to frost. Thanks to their nutritional value, beans are held in high esteem. They contain protein, carbohydrates, the minerals potassium, calcium, phosphorus, magnesium and trace elements. And also the following vitamins: provitamin A, vitamin B, vitamin C and E.

Marketing :

This fine bean, originating in Kenya, can be cultivated all year in Kenya. Fresh beans should be firm and crisp. Upon bending, the hull should break smoothly, and the break surfaces should be green and juicy. Beans remain fresh only for a short time. They wilt quickly and become spotty and rotten. In Summer, they will keep only a few hours, in the vegetable crisper of the refrigerator a maximum of 2 days. They last up to 10 days in cold storage at 7-8° C with high humidity. Cold damage occurs already below 7-8° C . Beans must not be sprinkled with water to keep them fresh. Water results in "russeting" of the hulls and quick rotting. Ideally, beans should be dried after removal from the cold storage, possibly using a ventilator.

Use:

Beans may never be eaten raw. They contain the dangerous phasin (a protein substance) that may lead to vomiting, diarrhoea, severe stomach and intestine complaints (possibly lethal). This hazardous protein substance is destroyed by cooking or lactic acid fermentation, but not by drying. Prior to cleaning, slightly wilted beans may be put in water for approx. 15 minutes, in order to restore some of the fresh appearance. Tips and stem bases are cut off prior to cooking. The Kenya bean may be sauteed or, depending on thickness, boiled in bubbly boiling salted water for approx. 7 minutes. To retain the full taste, the bean should still be 'al dente' after preparation. After boiling, it should be shocked quickly with ice water and thus retains its green colour.