This is a very timely meme for me. Specifically because today, after many years of trial and error, I have finally managed to successfully cook Phaseolus polystachios beans!

Mine are natirally very bitter and tough, not sure how widely that varies from specimen to specimen. Also presumably chock full of toxins/anti-nutrients… I’ve been taking the bitterness as an analogue for how much of that remains, for lack of any other other way to tell.

Today, for the first time, I’ve managed to make them tender and not bitter at all. They taste pretty good!