How to grow beans
Growing beans in the garden is simple. They are prolific and easy to grow. Beans are a great addition to any garden. Learn how to grow beans and add them to your garden. Keep reading to learn how to grow beans in Arizona.
Understand the different types of beans:
- Yardlong beans tolerate heat and humidity better than snap bean varieties. Try varieties such as asparagus bean, snake beans or Chinese long bean. These are very fun to grow, kids love seeing how long the beans get in the garden. This article shares more information about how to grow asparagus beans.
How to plant beans
- Bean seeds do best when sown directly into the soil.
- Plant seeds 1 inch deep, and space them 2 inches apart.
- Growing beans should sprout in 5 to 10 days.
- Like many other garden plants, beans need plenty of sun to grow properly.
- Keep soil moist and well-drained for happy beans.
When to plant beans in Arizona
Companion plants for beans
Harvesting and using beans
Harvest beans when they are small and tender. As beans mature they lose flavor and the pods begin to bulge with seeds. This signals to the plant to stop producing.
Most beans do not store well; once picked, use them as soon as possible. Rinse with water and store in the fridge if not using them right away. Beans are delicious raw (when picked young) or cooked. Beans are high in vitamins A, B and C, as well as calcium and iron.
Snap the stem ends of the green beans, or cut them off in a big bunch with a knife if you’d prefer.
Melt the bacon grease in a skillet over medium-low heat. Add the garlic and onions and cook for a minute. Then add the green beans and cook until the beans turn bright green, about a minute. Add the chicken broth, chopped red pepper, salt and pepper to taste. Turn the heat to low and cover the skillet with a lid, leaving the lid cracked to allow steam to escape. Cook until the liquid evaporates and the beans are fairly soft, yet still a bit crisp, 20 to 30 minutes. You can add more chicken broth during the cooking process, but don’t be afraid to let it all cook away so the onions and peppers can start to caramelize.