The term “baked bean plant” refers to specific varieties of common beans (Phaseolus vulgaris) cultivated for their suitability in classic baked bean dishes. These legumes are primarily grown for their dried seeds, which can be stored and prepared for culinary uses. Growing these bean types allows you to cultivate your own ingredients for this popular meal.
Understanding “Baked Bean Plants”
Several bean varieties are traditionally used for baked beans. Navy beans, also known as haricot or pea beans, are small, oval-shaped white beans with a mild flavor, typically growing as bush plants 18 to 24 inches tall and maturing in 80 to 90 days. Great Northern beans are another popular choice, known for their delicate, nutty flavor and creamy texture; these semi-vining bush plants grow up to 24 inches tall and mature in 75 to 90 days. Cannellini beans, or white kidney beans, are larger, kidney-shaped white beans with a smooth, buttery texture, primarily bush varieties growing 18 to 24 inches tall and maturing in 85 to 90 days.
Growing Baked Bean Plants
Successful bean cultivation begins with proper site selection and soil preparation. Beans thrive in full sun, needing at least 6 to 8 hours of direct sunlight daily. The soil should be well-drained, loose, and loamy, with a slightly acidic to neutral pH (5.8 to 7.0). Incorporating organic matter, such as compost, before planting enhances soil fertility and structure.
Direct sowing is the preferred planting method, as bean plants have sensitive roots that do not transplant well. Plant seeds after the last spring frost, when soil temperatures consistently remain above 60°F (15°C), ideally between 70-80°F. Plant seeds 1 to 1.5 inches deep, spacing bush varieties 3 to 4 inches apart in rows 18 to 24 inches wide. Pole bean varieties require support structures like trellises or stakes, which should be set up at planting time to avoid disturbing roots later.
Consistent watering is important, especially during flowering and pod development, with about 1 inch of water per week sufficient. Avoid overhead watering to minimize leaf wetness, which promotes fungal diseases. Beans are nitrogen-fixing plants, converting atmospheric nitrogen into a usable form in the soil, so they do not require high-nitrogen fertilizers. A balanced or low-nitrogen fertilizer can be applied if soil fertility is poor, or compost can be used. Common pests include bean leaf beetles and corn earworms, while diseases like powdery mildew and rust can occur. Organic solutions include maintaining garden biodiversity, removing plant residue, using insecticidal soaps for pests, and ensuring good air circulation and avoiding overhead watering for diseases.
Harvesting and Preparing Your Beans
Harvesting beans for drying involves allowing the pods to fully mature and dry on the plant. Signs of maturity include pods turning yellow or tan, becoming brittle, and beans rattling inside when shaken. Harvest before heavy rains or the first hard frost. You can pull the entire plant or pick individual pods once dry.
After harvesting, beans need further drying to ensure proper storage and prevent mold. Hang entire plants upside down in a warm, dry, well-ventilated area, or spread shelled pods on screens until the beans are rock hard and cannot be dented with a fingernail. Once thoroughly dry, shell the beans from their pods. Store dried beans in airtight containers, such as mason jars, in a cool, dark place for long-term preservation.
Before cooking, dried beans require preparation to rehydrate them. Sort through beans to remove debris or discolored beans, then rinse thoroughly under cold water. Soaking is recommended to reduce cooking time and improve digestibility. A traditional method involves soaking beans in cold water for 8 to 12 hours or overnight, then draining and rinsing. Alternatively, a quick soak involves boiling beans for 2 to 3 minutes, then removing them from heat and letting them stand in hot water for 1 to 4 hours. After soaking, cover beans with fresh water in a pot, bring to a boil for 10 minutes, then reduce heat and simmer until tender.