Talk:Phaseolus coccineus

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Untitled[edit]

"Runner beans are best sliced using a small tool which also removes the sides (the strings) on varieties that have them. If you want to freeze runner beans blanch them for a couple of minutes, plunge into iced water and freeze as soon as possible. Tasty with mushrooms." isnt encyclopedic Wolfmankurd 17:24, 10 May 2007 (UTC)

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Pole bean redirect seems inappropriate[edit]

I don't think that "Pole Bean" most appropriately redirects here. In my experience, the term is most often used for the pole varieties of Phaseolus vulgaris, and therefore seems more appropriately directed to the Green Bean page. But I don't know how to alter redirects, nor do I feel that I understand the etiquette well enough to do it. Opinion?

ChickenWings (talk) 04:54, 12 March 2009 (UTC)

I second what ChickenWings has said. Pole beans as grown in gardens are not the same as scarlet runner beans (for one thing, they're not poisonous!).

--X4096 (talk) 03:47, 11 July 2009 (UTC)

Most beans are poisonous when raw.[edit]

The runner bean page used to imply that only runners have lectins, but actually the 'fatal foods' reference opens with, “Less than half a dozen kidney beans (phaseolus vulgaris) can make you as sick as a parrot. Surprised? ….” It explains how cooking removes lectins, then says, "Even green beans, such as French or runner beans, contain a small amount of lectins and should not be eaten raw.". Bsplendens (talk) 01:30, 9 February 2010 (UTC)

Use in Greek and Iraqi cuisine[edit]

There was material in the article about the use of this species in Greek an Iraqi cuisine with a "citation needed" template. No citation had been provided for over 6 months so I've removed the information. In the case of Greek cuisine, it was contrary to the Greek Wikipedia article el:Φασολιά, which says that ελέφαντες are P. vulgaris, not this species. Peter coxhead (talk) 14:00, 14 August 2013 (UTC)