You might get better results posting your query on the forum, Beans, Peas & Other Legumes. Here is a link that might be useful: Beans, Peas & Other Legumes

The Beans, Peas & Legumes has been much appreciated since it was established a few months ago. Now we need a couple of modifications. The members would like an Exchanges option in the On-Topic area, like some other forums have (e.g. Vegetable Growing Forum). Beans, Peas & Legumes is not available as a selection under favorite forum when editting a personal page. Some members would like that option. I hope these items can be taken care of. Thanks, Jim

Linda, It's a bacterium that's missing, one of the rhizobium group, often unique to each leguminous plant. If you want them there you usually need to innoculate the seed before sowing. Green Harvest in Q'ld offers the innoculant with each packet, but it's optional. When you pull out the beans, roots and all, and if there are whitish nodules on the roots then the bacteria were present. I usually just pull out a few and if present, just cut the rest off at the base leaving the roots in the soil. No problem about following beans with peas in good quality soil, and it sounds to me as if you look after yours. BTW, once innoculated for a particular legume, the bacteria usually hang a round as long you grow the same legume regularly.

We are warming up in Chicagoland, will be 40 F or 4 C. so happy to get that warm !! But it will be 35 mph wind today, and up to 45 mph tomorrow, typical of our windy city. The strongest wind here was 60 mph one year which caused commercial damage. Mung bean is VERY EFFECTIVE in weight-loss since it's high in protein & high in fiber, and low in calories. Sticky rice (glutinous rice) stays soft at room-temp, and fills you up fast. Both are sold at Korea or VN stores. There's this sweet mung-bean desert (high protein), which I post here to explain the below video (fast & fun to watch): Overnight soaking with plenty of water and in containers similar to video: 1 cup of yellow mung bean in 1st-container, 1 1/2 cup of sticky rice in 2nd container. After 10 hours soaking, DRAIN OFF the water in the rice container, but leave less than 1/4 inch. of water above the bean. Mix 1/2 teas. of salt in mung-bean, cover tight with plastic wrap, nuke in microwave for 10 min. Let stand. Mix 1 Tablespoon of olive oil with rice, put enough coconut milk to cover the top of rice just a bit over 1/4 inch. Cover with plastic wrap, nuke for 10 min. Let stand. Take the cover off the mung-bean, with a potato-masher, mash 1/2 to 1 Tablespoon sugar into the mung-bean until creamy. Mix this into the cooked rice. Then cover again, and nuke for another 10 min. See You-Tube below: https://www.youtube.com/watch?v=VMnDAGmfvmY The above microwave-recipe can be used to make "banh chung", just omit the sugar and coconut milk, don't mix the bean with the rice. Traditional New Year cake (Banh chung) uses banana leaf to wrap, but one can use aluminum foil to put a layer of cooked rice, a layer of mashed bean, and shredded-cooked-pork plus freshly ground black pepper, wrap that in a tight bundle, and boil the bundles in water. Mung-bean is creamy & delicious, high-protein & B-vitamins, and great for weight-loss. My 90 year old Mom with diabetes eat that, it stabilizes her blood-sugar. Below link talks about the tradition of "banh trung" and how to wrap those bundles: http://www.thekitchn.com/recipe-banh-chung-vietnamese-rice-cakes-164610