This famous dry bean originated in Mexico and later made its way to Italy where it became known as a Ganxet bean (Phaseolus vulgaris). Ganxet means “little hook” in Catalan. Renowned for their mild flavor, creamy texture and thin skins when cooked. They are still widely available Italy but a little pricey compared to other dry soup beans. My seed came from a seed trade with a fellow in Mexico and were planted in late May. Ganxet are a climbing bean (7 foot) that is late maturing. I was able to harvest about 90% of the dry pods in early October before the first freeze (130 – 140 days). That is pushing the threshold for maturity here in Northern Indiana. Likely, with successive grow-outs, the maturity dates will eventually become earlier with adaptation.