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We plant these regularly to replenish nitrogen in the soil. After a heavy feeding crop such as broccoli, cabbage, daikon, parsnips, beets or carrots we plant beans. We then plant a light feeder and fertilize with a well balanced fertilizer such as Char fish and Bio-Char from the Big Island, some bokashi, spirulina and compost. After adding these amendments we plant a root crop or some brassicas in winter. I like the bush beans because they reach maturity in 30 days and there is no need for a trellis.
To save beans seeds, leave some bean pods on a plant until they dry out. Leaving them on the plant enables them to continue to absorb maximum nutrients until the end of their life cycle. Once they have dried out, faded and hardened remove the bean pods from the plant and let them continue to dry in a shaded area for another two weeks. Open the beans and plant them 3 inches apart.
For the seared ahi recipe I simply trimmed the bean tips and tossed them with olive oil, chopped basil, green onion, garlic, salt and black pepper. I also added our Japanese turnips to this mixture. After washing the turnips very well I chop them into one inch cubes and roast all ingredients together in the oven for 20 minutes at 350 degrees.