Phaseolus vulgaris
This beauty of a pole bean wears the title of Heirloom proudly as it has been adored for generations for its striking purple markings on the 7" stringless, green pods. The plants can be quite vigorous growing up to 10' vines so providing a trellis for them is ideal and will make harvesting easier, not to mention increase its yield, which is prolific as well! It tastes great as a fresh green bean and the pods can be left on the plant to be eaten later on as a sheller bean or longer still as a dry bean once the pods have completely dried down. Bean pods turn green when cooked. 65 days to maturity. Photo from My Recession Kitchen
In the kitchen
Sautee green beans in some olive oil over medium heat for a few minutes, add a splash of white wine, cover and cook for a few more minutes. Add onions and garlic and cover for a few more minutes until beans are tender. Top with salt and pepper, chopped basil, a splash of lemon juice and maybe some feta cheese too. Yum!
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