 store well and can be eaten raw or cooked. Matures in 90 days.
Good green cover crop variety with a double row of plump grains. The seed is a good malting variety. Matures early for barley.
Also known as Jacob’s Cattle Beans. Said to have been given to the settlers of Main by the Passamaquoddy Indians. White & maroon mottled. They cook up more quickly than many other dried beans. Harvest approximately 98 days for dried beans.
Heirloom variety that produces heavy yields of 6-8″ long pods on 16-18″ tall, bushy plants. No need for staking. Beans are stringless when eaten young and hold their flavor and texture well when frozen. Matures 50 days as a green bean.
Very large dry white beans, with a maroon-black marking as the eye. These beans are gorgeous! An heirloom from Maine. Said to be high in vitamins and minerals, but most beans are good sources of nutrients. Matures in about 85-90 days.
Also known as Orca Beans or Yin Yang Beans, these beauties are white and black with a pattern of the yin yang sign. They are absolutely delicious. The plants produce high yields in about 85-90 days. Originally, these beans hale from the Caribbean Islands.
Maroon fading to cream beans with maroon speckles. Very tasty. Matures 99 days as a dried bean.
Incredible red and white speckled heirloom bush bean. Legend has it that it was a gift from Maine’s Passamaquoddy peoples to Joseph Clark, the first white child born in Lubec, Maine. It has a full flavor and holds its shape under long cooking, possessing a rich aroma at the same time. Matures in 90 days.
An heirloom originally from Tanzania, this beige speckled bean stays firm when cooked. It is a kidney type bean. Used in Africa to make a wonderful bean soup.
A multipurpose bean that can be eaten green around 60 days or dry shelled around 80 days. Beans are brown on one end slowly transitioning to white at the other end, and keep their color during cooking.
Very tender, early green beans. Produces heavy yields. Adaptable to climate variations and soils. Will grow in full sun or part shade. Matures approximately 50 days as a green bean.
These are beautiful violet-purple beans with dark burgandy slashes. They are said to be a bean possibly grown by the Ancestral Pueblo peoples, but are definitely found being grown by white settlers in the early 1900s. When cooked they produce a dark “gravy” from the coloring and also serve as good string beans when picked young. Matures in 95 days.
A white bean good for shelling or cooking as a dried bean for soups and casseroles, etc. Very meaty and nutty in flavor. Excellent yields and disease resistant. Matures to dried stage in 95 days.
A native bean to southern Mexico and the Mayans, but widely grown in the southwestern arid desert regions. A tan bena with blue speckles. Very good source of protien and delicious.
I have grown these dry beans since 2009 and at this point they are one of my favorites because they are just so beautiful and colorful! They come from Chile or Argentina. The skins are golden yellow with maroon markings similar to a tiger. The flavor is quite good and I cook them like pinto beans for Mexican food. They mature in about 90 days.
A favorite bean at Desert Canyon Farm, these are bright red with maroon markings on them. They cook up well with a mild flavor. A New England heirloom. We like these cooked with ham or bacon and served on a bed of rice, topped with cheese and cilantro, maybe a few chopped fresh tomatoes…yummy! Matures approximately 95-100 days to dry bean stage.
Early New England heirloom from the 1870’s, also known as Sulfur Beans. Larger than Navy beans and said to have a great flavor. Beans are yellow with a dark eye on them. Known to cook quickly, they are delicious for a hearty thick soup. Matures in about 105 days.
This is a 1,500 year old cultivar that is attributed to the cliff dwellers living in the Southwestern US. It produces flattened green beans that may be steamed to make an awesome dish. If allowed to mature and dry, the beans that result may be soaked overnight and slow-cooked the next day to make a wonderful chili. The beans taste sweet and creamy, cook to a smooth texture and a bit more rapidly than modern dry beans, and they are less gassy. Matures in 55 days (green bean) to 90 days (dry bean).
These dry beans have black and white markings similar to an appaloosa or paint horse. The beans are smaller than some, but very tasty, and we really like them for soups and stews. The plants produce high harvests in about 80-85 days.
This heirloom variety can be traced back to the 1840’s. Productive plant yeild large, nearly quarter sized red and maroon mottle beans with a rich flavor. Can be eaten fresh or dried. Matures in 75-100 days.
This pole bean is from the Four Corners area of the Southwestern States. Golden bean that is very tasty. Harvest when pods are dry or eat when young as a green bean.
First identified in 914 in Alabama, this bean became more common in Lousiana in 1924 under the name Rueter’s Ideal Market Bean. This bean is extremely uniform in size and is grown throughout the country. Wonderful addition to a meal, no matter the preparation, steamed, roasted, fresh, or canned. Matures in 65-70 days.
This heirloom pole bean is native to the Chilean Andes. Pretty maroon and pink “cranberry” type of coloring. Very easy to cook and tasty, whether fresh or dried. Dry beans may be soaked overnight and slow cooked the next day, making a creamy-textured, chestnut flavored dish. Matures in 90 days (dry bean).
Cultivated by the Spanish when they settled in New Mexico, this pinkish-beige bean is early to mature, high yielding, fast-cooking, and has a high protein content. Matures in 50-55 days.
Carried by the Cherokee Indians in 1838-1839, over the Trail of Tears. Attractive vining plants which bear pods that develop shades of red and violet as they dry. Good as green beans or dry beans. Not as soft as cranberry type beans, but cook well and have a robust flavor. Matures approximately 85 days as a dried bean.
A Mexican heirloom. Lavender and cream colored beans have a smooth texture and almost smoky flavor. Wonderful paired with chilis in southwest cuisine. Matures in 90 days as a dried bean.
Fast growing plants produce many pods that can be eaten fresh like green beans or dried and husked for soups and stews.  Matures in 70 days.
Yields well. 16-20″ burgundy pods which may be cooked young for tasty green beans (color fades with cooking) or picked as a dried red bean. Very delicious and fun. Matures 85 days as a dried bean.
A lilac and black-marked bean from the state of Hidalgo that has a sturdy skin making them very versatile in the culinary world.
Showy pole bean variety that are yellow with a red stripe through the side. They can be used as snap, shelled, or dry beans, making them a versatile choice for the kitchen. Known for their creamy texture and that their skin dissolves while cooking. Matures in 55 days snap, 65-75 days shelling, 85-95 dry.
This heirloom from Virginia, North Carolina, and Tennessee is said to have been found in a wild turkey’s craw. They are a brown bean with tan flecks and brown eye rings. Used as a snap bean or a dry bean; excellent canned or frozen. Matures approximately 80-100 days.
Also known as Hidatsa Shield Bean, this Hidatsa tribe heirloom was described as being grown in Buffalo Bird Woman’s garden in 1987. Half white & half yellow colors even after cooked. High yields and a hardy delicious flavor.Matures approximately 90 days as a dried bean.
These beans are huge and mottled tan and chocolate brown. The flowers are bi-colored orange and pale peach, and both flowers and beans are truly beautiful! The beans taste buttery and cook up very nicely. They were grown on Thomas Jefferson’s plantation in the 1800′s. We see both hummingbirds and sphinx moths pollinating these flowers. The vines are robust and need a strong fence or trellis to hold the weight of the large bean pods. Matures in approximately 70 days.
A climbing ornamental plant that can vine up to 10′ with edible flowers, pods and beans. A favorite of hummingbirds. The beans are purple mottled with black, and cook up buttery and delicious. Tolerant of cooler temperatures. Matures in 80 days.
Pale pink flower are some of the earliest to bloom for runner beans. Short pods yield flavorful beans that are great for freezing. Flowers attract hummingbirds and hummingbird moths. Matures in 60-65 days.
Gourmet edamame soybean with exceptional sweet, nutty flavor and smooth texture. Medium to tall plants produce well and have a short harvest window