Michigan Cottage Cook: HOW TO COOK NUNA BEANS---THE BEANS THAT POP.

Numb, (noonya) beans are a heirloom bean sold at the farmer's markets around Western Michigan by the Shady Side Farm in Holland, Michigan. The bean is from the high attitudes of the Andes Mountains. The are not like regular beans which are cooked in hot water, they are roasted and pop something like popcorn. They are perfect for high altitude cooking because cooking with hot water is difficult and slow as water boils at a lower temperature high in the mountains so cooking takes much longer. It also takes less fuel to roast beans than cook them which in high altitudes where wood is scarce is also a plus.

Nuna beans are very versatile. When the beans are roasted they can be seasoned with just salt, salt and pepper, garlic, Parmesan cheese, chili powder, or whatever seasoning appeals at the moment. They can be served as a snack like peanuts or popcorn. I like them in my salads. They are also good in soups.

ROASTING NUNA BEANS

Put the beans in a bowl and soak overnight. Drain the beans in a colander or strainer. Put a film of olive oil in and bottom of a heavy pan. Season them with salt now or wait until after they are popped. Add the drained beans and stir until there is a popping sound. Nunas do not pop out of the pan like popcorn. Place the popped beans on a sheet of paper towel to absorb any excess oil. Sprinkle on seasonings while the beans are still hot.

Put the raw beans in a bowl and cover with cold water. Let set overnight.

Drain the water from the beans.

Place a thin layer of oil in a heavy pan. Add the beans. Stir the beans or shake the pan while the beans roast so they don't burn. Listen for a popping sound.