Okie bean (Cape pea)

Dipogon lignosus

legume · leaf

Green seeds, tender leaves and stems as a vegetable; dried cotyledons split for legume soup.

Origin

South Africa, grown in Sri Lanka

Season (United States)

all year round

Preparation

The beans are only eaten well cooked, after soaking, with the soaking and cooking water thrown away: raw, they release cyanide. The leaves and tender stems are cooked too.

Molecules

ProteinIn small amounts, not counted GOS (galacto-oligosaccharides) · Folates (B9) · Insoluble fibers

Did you know?

Coming from South Africa, it has become an invasive vine in Australia and California.