User:ΨΨΨ/Bruine boon

The brown bean is a bean that belongs to the common bean (Phaseolus vulgaris). The bean can be stored dried, but is also often preserved in tins or glass. Dried kidney beans should be soaked for about 8 hours before cooking, after which they should be cooked for an hour. In secondary education, the brown bean is often used to study the germination and growth of a plant.

In the Netherlands, the varieties 'Narda' and 'Berna' are cultivated in arable farming and the variety 'Noord-Hollandse bruin' is grown by the private horticulturist. Professional cultivation takes place mainly in Zeeuws-Vlaanderen. While the area of brown beans in 1980 was 3400 ha, in 2013 this had decreased to 1796 ha. The beans can be sown between April 20 and May 20. About 135 kg of seed is used per ha. The harvest is in September. The yield is between 2700 and 3700 kg beans per ha.

The brown bean can be affected by the viruses Boneroll Mosaic Virus, Black Vascular Disease and Bean Sharp Mosaic Virus. In addition, gray mold can occur under wet conditions. This disease can be controlled with chemical means. Gray mold is less common with a wider planting distance and a crop that is not too lush.

The nutritional value of 100 grams of dried kidney beans is:


 * The writer Anne de Vries has the main character of his novel Bartje say: “I don't pray for kidney beans.” This sentence became the most famous quote in the writer's oeuvre.
 * https://www.motherearthnews.com/organic-gardening/gardening-techniques/bean-seeds-ze0z1510zbay