this post was submitted on 12 Oct 2025
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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
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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

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[โ€“] 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.