Mexican Bush Bean Description

The Red Mexican Dry Bush Bean (Fabaceae Phaseolus vulgaris)  also known as “Montezuma’s Red,”most everyone is familiar with. Why? Because it is an abundant producer, hardy and easy to grow. Above all it is a pleasure to cook with.  It became ea favorite in southern California way back in 1855. I would imagine it jumped the Rio Grand into southern USA when the cowboys were still in control of the frontier. Dry beans traveled well in the saddle-bag. I am sure. You might be more interested in their texture and taste.

Mexican Bush Bean Cooking and Nutrition

Weather making soup, baking or canning, this big guy bean holds it’s shape and never gets soggy. So let’s rock with the Mexicans and their cool bush bean. Beans are rich in iron and potassium. They have all the carbs you could want with a bunch of protein as well. If you don’t add it to the recipe there will be no fat content. The basic carb-fat-protein count is roughly 16-0-8.

You’ll find dozens of recipes for Black Beans and not so many for Big Red. But look here for a recipe from The Bush Family.

 

Caribbean BBQ Beans

Prep: 15 Minutes | Cook: 20 Minutes | Total: 35 Minutes 8

1 tablespoon olive oil

7 ounces pulled pork or chorizo (casing removed)

1 medium onion, diced

4 cloves garlic, chopped

2 jalapeno peppers, seeded and chopped

1/2 cup ketchup

1/2 cup molasses

1/4 cup Dijon mustard

2 tablespoons brown sugar

2 tablespoons Worcestershire sauce

1 tablespoon hot sauce (or more to taste)

1/2 teaspoon ground ginger

32 ounce precooked Red Beans

Directions

Heat oil in a 10-inch skillet over medium heat. Cook pulled pork or chorizo until browned. Drain; transfer meat to plate. Add onion, garlic and jalapeno to skillet; cook about 3 minutes or until onion is tender. Stir in ketchup, molasses, mustard, brown sugar, Worcestershire sauce, hot sauce and ginger. Return meat to skillet and bring to a boil. Reduce heat and cook 2 minutes. Stir in beans. Simmer over low heat 15 minutes; stir occasionally. Serve warm.

Bean & Veggie Pitas

Prep: 20 Minutes | Cook: 0 Minutes | Feed 6 People

  • 2 cups thinly sliced red cabbage
  • 1 1/2 cups canned red beans,
  • rinsed and drained
  • 1 (10 ounce) can diced tomatoes with green chilies, drained
  • 1 cup fresh or frozen corn
  • 1/2 cup diced zucchini
  • 1/2 cup diced yellow summer squash
  • 1/4 cup finely chopped onion
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon lime juice DIJON DRESSING:
  • 3 tablespoons olive or canola oil
  • 3 tablespoons red wine vinegar or cider vinegar
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon lime juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 6 (6 inch) whole wheat pita breads, halved
  • 12 lettuce leaves

DIRECTIONS

In a bowl, combine the first nine ingredients; set aside. In a jar with tight-fitting lid, combine the oil, vinegar, mustard, honey, lime juice, garlic powder, salt, cumin and cayenne; shake well. Line pita halves with lettuce; fill each with about 1/3 cup vegetable mixture. Drizzle with dressing.

Mexican Bush Bean Growing Organic

The “Bush” in “Bush Bean” means it’s growth is controllable. It stays where it was planted and grows into a rounded bushy plant. It doesn’t want to climb on top of what ever is growing next to it like a pole bean would. You remember the story about Jack? However, like pole beans this bush bean is normally picked mature, hard and dry. In this respect it is similar to the Black Bean.

About 90 days after you planted the seeds, it’s probably about time for harvest. Watch for the pods to shrivel and dry on the bush. A completely dry bean should shatter when crushed. If you can make a mark with your fingernail they are not ready yet.

It can be maintained in a medium sized AMC like the 20ltrs. For the best results you could choose to inoculate the seeds before planting.