Admittedly, 2010 was not an optional year for home gardening, at least not in this part of the Midwest. Stifled by the cool, wet weather of August, my sad little tomatoes apparently gave up trying.

A first attempt at growing my own black beans went much better. I harvested in early September, let the pods dry out a few days, then shelled and stored the fruits of my labor in sturdy Rubbermaid® plastic containers.

Growing black beans in a garden:

• Follow seed packet instructions for planting depth and spacing. Use soaking instructions, if given, which will help rehydrate the beans and encourage germination.
• Black beans grow best when the temperature is between 65-75 degrees F. They are a vine bean and can be grown on a pole or trellis (optional).

• They require around 90-120 days to reach maturity and to dry out. The bean should be black, not white, when you harvest.
• Heat and humidity can be a factor. Too much can cause damage while the beans are still drying on the plant.
• Don’t forget to clean & soak the harvested beans prior to cooking.

Tip: If you plant non-hybrid (heirloom) beans, you can even reuse the harvested beans in next year’s garden!

Before Cooking Your Harvested Beans, Soak ‘Em

Quick Soak
2 cups of beans to 8 cups HOT water
Boil 2 minutes, remove and cover for 1 hour
Drain, rinse
Cook with 6 cups of water, simmer with lid tilted 2 hours (or until tender)

Overnight Soak
2 cups of breans to 8 cups of COLD water.
Let stand 6-8 hours.
Drain, rinse
Cook with 6 cups of water, simmer with lid tilted 2 hours (or until tender)

Here’s a dish that’s easy to prepare at home. The black beans pack a powerful protein punch, and who doesn’t love tomatoes and rice? Cheap meals? Makes 6-8 servings for under $5.

Ingredients (for 6-8 servings)

1 box Zatarain’s® Spanish Rice
1/2 cup white or brown rice
1 can diced tomatoes
1 can spicy tomatoes with green chilis
1 can black beans (rinsed if desired to reduce sodium and other additives)*
2 cups water

Bring the water to a boil in a large skillet. Stir in contents of the box of Zatarain’s Spanish Rice. Add tomatoes and rice. Cover and simmer on low for 20-25 minutes or until the water is mostly absorbed. Stir occasionally to prevent sticking. Add black beans, including juice. Cover and simmer another 5-10 minutes. Remove from heat.

* To save even more at home, grow black beans in your own garden.

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