A great dry bean, ideal in soups and for baking with excellent flavour.
Beans originated in Central and South America and were first cultivated in Mexico over 2,000 years ago. All beans belong to the legume family, and therefore fix nitrogen in the soil from the atmosphere, an important ingredient for plant growth. Beans are a great source of protein and go well with corn in the diet. We have grown this bean out as it was gifted to us by the Heritage Food Crops Research Trust along with many other beans as part of their Heirloom Bean Project. This bean originated with the Hidatsa Tribe of the Missouri River Valley in North Dakota. It is often used in “Three Sisters” plantings of corn, squash, and beans because it is excellent at climbing the corn stalks. One of the most productive climbing beans we have grown. It is a great dry bean, ideal in soups and for baking with excellent flavour. 100 days to maturity for dry beans.
Sow in trays in glasshouse in September or direct in the garden when chance of frost has passed. From trays prick out when true leaves appear and transplant into fertile soil at 15-20cm spacing under a trellis for support. For autumn crop repeat sowing in January/Febuary.