Phaseolus vulgaris
Compact plants produce a high volume of long green pods that hold up to 10 seeds per pod. The beans can be eaten as shelling beans when semi-dry, but really shine once fully dry. Intensely creamy, these beans hold their shape well too, especially when cooked nice and slow. It’s that low and slow process that results in these beans holding their shape, not becoming too mushy, and having that perfect toothsome texture. An elegant bean for the likes of cassoulet. The seeds are a mix of light green and off white and keep an appealing cream colour when cooked. A perfect bean for fall and winter cooking. 75-80 days to maturity.
In the kitchen
Cook low and slow on the stove with just a few cloves of garlic, some fresh sage, and a bay leaf. Drizzle the top with olive oil and some flaky salt and serve with a good crusty bread. Yum
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