Someone asked me in a comment what I do with the Madagascar beans. So … Beans feature in many traditional (and blue zone) cuisines. They’re hugely healthy. Madagascar beans adapt to most Mexican, Tex Mex and Central American recipes – which is one of my favourite cuisines. Madagascar beans also adapt well to most Mediterranean recipes – which is another of my favourite cuisines.
First pick (of many to come) of Madagascar beans for storage. In my subtropical climate, I’m looking at bananas (including plantain), cassava, taro, sweet potatoes, pumpkins, yams and beans as storable calories, and these Madagascar beans look like becoming a mainstay of the system.
A container of cooked Madagascar beans. I cooked them today in the slow cooker while there was heaps of solar power. We’ll probably have them…
Madagascar beans are a tropical semi-perennial bean – they kinda take the niche occupied by seven-year beans (aka scarlett runner beans) in more temperate climates. Reliable, prolilfic, versatile.