Bean Mediterranean Mix

15 grams
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NZ$4.45

These versatile beans are a very popular in Mediterranean cooking. They are as easy to grow as they are to cook. Harvest when pods are still soft or leave until they turn yellow and dry. Cook, freeze or dry for later use. Boil all kidney beans for at least 10 minutes before eating!

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How To Grow

Sow 25mm (1in) deep in damp soil direct where they are to grow, spacing plants 7-10cm apart in rows 80cm apart. Firm down and keep moist. Keep well-watered and mulch around roots in hot weather.

When To Plant Spring and Summer, all year round in warm northern areas.
Harvest 10-12 weeks for fresh beans but leave longer for dry crop.
Sow Spring, Summer
Soil Type compost, well drained
When Spring and Summer, all year round in warm northern areas.
Where In damp soil direct where they are to grow.
How Sow Sow 25mm (1in) deep, spacing plants 7-10cm apart in rows 80cm apart. Firm down and keep moist. Care: Keep well-watered and mulch around roots in hot weather.
Care 10-12 weeks for fresh beans but leave longer for dry crop.

Our Seed Guarantee

If you are not completely satisfied with these seeds Mr. Fothergill's will gladly replace them for free. Performance subject to growing conditions.

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Recipe

3 Beans Tuscan Soup with Crispy Bacon

3 Beans Tuscan Soup with Crispy Bacon

Ingredients

  • 400g mixed beans
  • 8 slices prosciutto ham
  • 3 celery sticks, chopped
  • 2 large carrots, chopped
  • 1 brown onion, chopped
  • 2 garlic cloves, crushed
  • 1ltr chicken stock & 1ltr water
  • 1 1/2 cups coarsely shredded cabbage
  • 400g diced tomatoes (fresh or canned)
  • 1 tbs olive oil
  • Shaved parmesan and crusty bread, to serve

Instructions

  1. Note: If using fresh or dried beans make sure they have been boiled for 10 minutes before adding to the recipe as red kidneys contain a toxin that can only be destroyed with thorough cooking.
  2. In a deep sided pan heat oil, combine prosciutto, celery, carrot and onion stirring, for 5 minutes or until the onion softens. Add the garlic and cook, stirring, for around 1 minute.
  3. Add stock, water, tomato and the beans to the mix and bring to the boil. Reduce heat and simmer for 15 minutes or until carrot is tender.
  4. Add the cabbage then continue to cook for 3-4 minutes until the cabbage wilts.
  5. Ladle the soup among serving bowls. Sprinkle with the parmesan and season with salt and pepper. Serve with bread.