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6 Bean Leaves Recipes: Bean Leaf Pesto +More

October 29, 2013 By: Anna15 Comments

 

Using every part of the plant has become a quest for me.   Normally, I grow beans to dry them so by the time the beans are ready to harvest the leaves looks awful and shriveled up.  However, when you harvest green beans or edamame, the leaves look amazing.   Once they are harvested they do not produce any more so I can use the leaves.

Note, even if you don’t grow edamame, you could easily harvest some of the leaves from any of your bean plants.  It won’t hurt the plant.  Here is how to harvest fava bean leaves.  The rules seem to apply to all bean leaves.

Back to the edamame plants!  So, as I stared at these beautiful leaves, all I could think of what can I use them for?  Here are some recipes I adapted from the internet and my own recipes:

1.  Roasted Bean Leaves

Roasted bean leaves

I rave about my broccoli or cauliflower leaf recipe.   It is my go to recipe for any leaf including radish, turnip, and now bean leaves.  Boy is it easy  The recipe consists of  tamari, garlic, and sesame oil.  Be sure to read it.

Side Notes:

1.  When you use broccoli, cauliflower, or any other brassica leaf, the recipe can stand alone without the addition of broccoli or cauliflower.  With bean leaves, you need vegetables, more garlic, or more oil since the leaves are pretty bland.

2.  Be sure to wash the leaves before using.  I found eggs on the underside of the leaves.  Using Karen of ecokaren’s advice, I soaked them in vinegar and water for about 15 minutes to kill the eggs.  Then I washed the leaves well.  (She is my #1 source for any of my cooking issues.)

2.  Bean Leaf Pesto

Without a doubt, making pesto with the leaves was the yummiest way to eat the leaves.  The pesto was outstanding! I adapted the recipe from My Pantry Shelf 

Recipe:

2 cups bean leaves, stems removed

1/4 cup walnuts, toasted  (Instructions here.)

1/4 cup organic Parmesan cheese

1/4 cup cold pressed, organic olive oil

2 Tablespoons lemon juice or juice of one lemon.  (Don’t forget to keep the lemon peel.  See here for uses.)

1 garlic clove or 2 garlic cloves saute.  (Some people can’t handle raw garlic like Hubs, so I cook it a little in a skillet with a little bit of olive oil.)

1/4 teaspoon salt  (I use this salt since it is lower in sodium)

freshly pepper to taste

Put everything but the oil  in a food processor and puree.  Drizzle the oil in the pesto mixture as the food processor is running.

Then refrigerate for later use.  {Or eat it up all right then and there.}

You will be licking your chops.

Other ideas:

  • 3.   Chef Recipes from the Tasting Table:  Charred Beans with Bean-Leaf Pesto
  • 4.   The Prepped Chef’s Presto…it’s Pesto! 
  • 5.    The Congo cookbook:  Saka-Madesu (Cassava Leaves & Beans).   Use this recipe and substitute using bean leaves.  You might have to alter your spices since I found the leaves to be a little bland.
  • 6.  Use the bean leaves rather than the sorrel in this sorrel soup recipe.

*Spoiler alert*

I just harvested my sweet potato, horseradish  and radish leaves.  Recipes coming up.

Join the Conversation:

How would you use bean leaves in a recipe?

 

Similar Posts:

  • Radish Health Benefits + Recipes (Using Leaves & Pods Too.)
  • Roasted Cauliflower or Broccoli Leaves. Nutritious and Delicious
  • Growing Edamame: Complete Protein, Great Snack, Easy to Grow
  • Green Pepper Leaves Are Delicious! {+Recipe}
  • Cauliflower Cherry Tomato Soup: Vegan, Paleo, GF

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About Anna

Anna Hackman is the editor of Green Talk, and owner of The Naked Botanical and a avid (okay obsessed) gardener. She also loves video and podcasting and hosts Green Talk TV and Green Talk Radio. Her most important role is being a mother of four boys.

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Comments

  1. 1

    James Paulson says

    October 29, 2013 at 1:07 pm

    Your broccoli and cauliflower recipe are to die for! Great stuff!

    Reply
    • 2

      Anna@Green Talk says

      October 29, 2013 at 4:36 pm

      James, thanks! I adore this recipe. Anna

      Reply
  2. 3

    Kristina (The Greening Of Westford) says

    October 30, 2013 at 10:08 am

    Holy Cow! Bean leaves?!?!?! That is a great one. Of course I am kicking myself right now since I tossed all of my edamame leaves without a thought. Won’t be doing that next year! Thanks.

    Reply
    • 4

      Anna@Green Talk says

      October 30, 2013 at 10:10 am

      Kristina, I am a little obsessed…Anna

      Reply
  3. 5

    Amy Elliott says

    November 11, 2013 at 12:45 pm

    This is so interesting! I love beans so now I’m going to have to give bean leaves a try! 😀

    Reply
    • 6

      Anna@Green Talk says

      November 11, 2013 at 8:53 pm

      Amy, let me know how they taste. Anna

      Reply
  4. 7

    Charlotte says

    November 9, 2016 at 6:00 am

    Is this normal green bean leaves?

    Reply
    • 8

      Anna@Green Talk says

      November 10, 2016 at 2:23 pm

      Charlotte, Yep! Anna

      Reply
  5. 9

    Pari anand says

    February 12, 2017 at 10:00 am

    The bean leaf pesto is awesome.:>

    Reply
    • 10

      Anna says

      February 16, 2017 at 6:05 pm

      Pari, glad you liked it!

      Reply
  6. 11

    Rachel says

    February 23, 2017 at 10:07 am

    This is so informative! I wanted to know whether green bean leaves are eatable, I have alreay learnt how to cook other kind of bean leaves, though. Thanks!

    Reply
  7. 12

    sue says

    September 3, 2017 at 2:54 pm

    Is the nutrition info for bean leaf available any where ,? I have been searching on line and have not found that info

    Reply
    • 13

      Anna says

      September 5, 2017 at 10:44 am

      Sue, I am not sure. People don’t usually use it. Anna

      Reply
  8. 14

    Ann says

    July 14, 2019 at 3:56 pm

    I just started picking my green beans and noticed the nice leaves. I am thinking of putting my leaves through the juicer with my other fruits and veggies. I figured since I can juice spinach, kale, etc., why not green bean leaves?

    Reply

Trackbacks

  1. 40+ Amazing Ways to Eat Root to Stalk! - HealthyGreenSavvy says:
    July 5, 2017 at 8:00 am

    […] ♦ Anna at Green Talk taught me that you can eat the leaves of your bean plants! Check out her bean leaf recipes! […]

    Reply

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