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One kind of bean that is used a lot in Portuguese cuisine are the green beans "feijão verde". The development of the plant which gives this kind of bean is made climbing along stakes. That's why they are called climbing beans.
After the beans germinate and after chop beans which are too close to each other, it's time to put up stakes for the beans so they can climb up as they wish.
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This type of culture needs to be watered more often than other types of beans.
The most important pest of these kind of culture the bean's lice, which we need to be very careful and staying alert.
The green bean "feijão verde" is usually eaten while they are green, usually used in soup or included in a boiled fish meal. But if the aim is to have beans for the entire year, it is best to let them dry first one or two days and put them in the freezer just after.
In this case the bean is harvested as dry as possible, threshed, packed and ready to go to the freezer.
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