Category Archives: Dry Beans

This northern adapted tepary bean was shared with me from the folks at Linnaea Farm on Cortes Island, BC. It is a selection from Mitla Black, originally from Oaxaca Mexico. The seed I planter were all Black and white speckled. … Continue reading →

Verdolino is a landrace soup bean from the Sarconi, a municipality in the heart of the Lucaniai region of Italy. I obtained my seed from Italy in 2016. These beans are famous for their tender skins and excellent, delicate taste. … Continue reading →

I obtained seed for this variety from Italy. Burro means butter in Italian but these dry beans are not to be confused with what we call “butter beans” here in the US; those are lima beans. Del Burro is Phaseolus vulgaris, … Continue reading →

This is a landrace dry bean collected in Ijevan, Armenia. I obtained my seed from Joseph Simcox in 2016. It is what I would call a “short” pole bean, reaching 5 – 6 foot in height. The plants were very … Continue reading →

Walcherse Witte is a landrace dry bean originating from Walcheren, Netherlands. I obtained my seed from Ruurd Walrecht of Sweden in 2018. The plants are half runners, early (66 days) and fairly productive. I have no other information on this … Continue reading →

This is a bush dry soup bean bred by Ruurd Walrecht in Sweden. I obtained my seed from Petr Vorbil in the Czech Republic. The plants are a small upright bush type which matures early (85 days). This bean is … Continue reading →

Badda di Polizzi is an heirloom bean from Sicily. There are two variation, a black and white ecotype and a brown and white. This is the brown and white. This is a pole bean that can be eaten as a … Continue reading →

This is a very old Native American bean tracing back to the 1790’s at Fort Wayne, Indiana. It is associated with the Miami Indians and was also used by the Potawatomi, Delaware and Shawnee. Tasty as a fresh bean but … Continue reading →

This heirloom from Guatemala is a half-runner bush bean. The beans can be eaten as a green bean or allowed to mature and harvested as a dry bean. The flavor is rich and the texture is creamy. I obtained my seed … Continue reading →

This bean came to my attention a couple of years ago. It is the breeding work of Carol Deppe; a cross between Black Mitla (a common bean, Vulgaris, and not a tepary as some have reported) and Gaucho.  A grex is … Continue reading →