Re: what about Hyacinth beans...?

**R* M* M* <r*@comcast.net>**

They are cooked in SE Asia and a friend from Malaysia cooked them for me. We ate the pods. He tells me they are widely eaten in SE Asia but should be well cooked. After cooking for ten minutes or so the purple color had leeched out and they were a boring buff without much flavor. He pepped them up with soy sauce, a bit of sugar and hot sauce. They were still boring in taste but I appreciated having them cooked by someone familiar with the bean. The information I've gathered seems pretty informal rather than researched. They may contain cyanide which is boiled off in the cooking process.

Thanks for this post, now  I'm going to cover a small framed greenhouse with them this summer. The flowers are spectacular and will make good summer shade.

Rose Marie Nichols McGee
www.nicholsgardennursery.com

On Jun 7, 2012, at 7:36 AM, Sandie Parrott wrote:

> I've read both that it was toxic and edible...what is it?
> 
> Sandie Parrott
> 
> 
> 
> "I might add that a great many legume species are highly poisonous."
> 
> Tom Ogren
> 
> 
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