Tongue of Fire heirloom beans
No, a manic art student didn’t run amok with crayons and color every pod, but it sure looks that way, doesn’t it? These heirloom beans really do look this way!
The red variety is called Tongue of Fire. It is a shelling bean, which means you have to take the beans out of the pods (called shelling the beans). The variety is originally from the Tierra Del Fuego area. In Italy they are known as Borlotto Lingua di Fuoco, and are commonly used in soups and stews. It is a relative of the cranberry bean, but has more vibrant color.
Dragon’s Tongue heirloom beans
The purple variety is called Dragon’s Tongue, which you can eat pod and all. (Do dragons really have purple tongues?) The purple color is just amazing, and will remain if you pickle the bean, but fades to a pale yellow, wax bean color if you cook it. You can prepare it the same ways as green beans. It is crisp and juicy.
Gandules or pigeon peas, both fresh and dried
Gandules or pigeon peas need to be shelled. They are said to have the most protein than other beans, and are the main ingredient in the well-known Puerto Rican dish, arroz con gandules (rice with pigeon peas). Usually I see gandules frozen or canned. This is the only time I’ve seen them fresh.
Look for these beans at the Pinecrest Gardens and Homestead farmers markets.
Redland Rambles 