The common bean originated in Peru and made its way up through Central America and Mexico to the United States.  The Europeans were introduced to them on explorations to the Americas and they were brought back to Europe this way.  There is an interested way of companion planting beans called the “Three Sisters Garden”.  The three sisters are corn, beans, and squash.  The beans fix nitrogen from the air to the soil to feed the corn and squash.  The corn stalk provides a natural trellis for the beans and the squash shades out any weeds.

Nutritionally, beans are great.  They contains Vitamins C, K, and A, folate, iron, manganese, dietary fiber, potassium, and other vitamins and minerals in smaller quatities. 

Soy-Roasted Beans

 

1 teaspoon toasted sesame oil

1 teaspoon soy sauce

½ teaspoon rice wine or dry sherry

1 small garlic clove, minced

½ lb beans, ends trimmed

Freshly ground black pepper

 

Preheat the oven to 450 degrees.  Lightly oil a large shallow roasting or half sheet pan.

In a small bowl, combine the sesame oil, soy sauce, rice wine, and garlic.

Arrange the green beans in a single, uncrowded layer in the pan.  Drizzle the sauce over the beans and roll until evenly coated.

Roast for about 15 minutes, until the beans are well browned, shaking the pan occasionally for even cooking.

Transfer the beans to a serving bowl and season with pepper to taste.  Serve immediately.

 

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