this post was submitted on 12 Oct 2025
61 points (94.2% liked)

Forage Fellows πŸ„πŸŒ±

267 readers
4 users here now

Welcome to all things foraging! A new foraging community, where we come together to explore the bountiful wonders of the natural world and share our knowledge of gathering wild goods! πŸŒ±πŸ“πŸ«

founded 9 months ago
MODERATORS
nocturne@slrpnk.net
61
Finally, after YEARS of trial and error failures, today I've made Thicket Beans palatable and not poisonous! I went whole hog, 24 hour soak with 2 changes of salty, alkaline water. Boiling in another (infosec.pub)
submitted 5 months ago by MxRemy@pxlmo.com to c/foraging@slrpnk.net
18 comments fedilink hide all child comments
 

Finally, after YEARS of trial and error failures, today I've made Thicket Beans palatable and not poisonous! I went whole hog, 24 hour soak with 2 changes of salty, alkaline water. Boiling in another change. Pressure cooking after. And then boiling AGAIN. Lastly stewing with some sauce as a faux baked beans. It's pretty good! The process could certainly be optimized but now I know it IS at least doable.

#foraging #nativeplants @foraging@slrpnk.net #technicallynotforagingigrewthis

you are viewing a single comment's thread
view the rest of the comments
[–] LibertyLizard@slrpnk.net 7 points 5 months ago (1 children)

What are thicket beans? What’s the botanical name?

[–] MxRemy@piefed.social 11 points 5 months ago

Phaseolus polystachios. Same genus as most of our common beans in the U.S., but the only one that's native I think? And it's perennial. It's more closely related to lima beans than any variety of vulgaris though, despite looking more like the latter than the former.