I’m Frisian by heritage, but I also grow in other places. Me specifically, I was grown in Brabant. Once I’ve ripened I need to dry so I can be stored for long periods of time, years if need be. My color is yellow-ish, some may describe me as a light brown. But once I’m cooked […] The post Introducing: A bean you might not (yet) know appeared first on FoodCrumbles .