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Packsize | 25 LB OR 5 LB |
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This climbing plant – one of Britain’s favorite green beans – was brought to the British Isles in the 17th century for decorative use because of its beautiful flowers. The Sweet White Runner Bean has a long, green bean-type pod that holds white-streaked beige, medium-size seeds. Young runners may be prepared in any way suitable for green beans. In the U.S. markets consumers are more likely to find the shelled dried beans, which can be cooked like Pinto or Pink beans and used in dishes such as soups and stews. Sweet White Runner Beans are off-white. The bean is about 1/2 inches in length.
Packsize | 25 LB OR 5 LB |
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The Sweet White Runners flavor makes this bean very versatile. Use in chili, stews and soups. Season freely with dried chile peppers.
These large beautiful heirloom beans of multi colors are thought to date back to the ancient Fremont People grown in Burlington, Colorado.
Anasazi beans (Phaseolus vulgaris) are small legumes related to the Kidney Bean. These beans are about 1/2 inch long with a dappled burgundy and cream color. The color fades to dark pink when cooked. Anasazi beans have a mild flavor and firm texture. The bean’s name, which means ancient ones, comes from the cliff-dwelling Anasazi Native American tribe of America’s Southwest, who first cultivated this type of bean.
The Christmas Lima Bean is a large, flat, heirloom-variety pole bean with a swirling maroon pattern on a white background. These markings remain visible after cooking. Its chestnut-like flavor and flaky texture make it a distinctive bean for a variety of culinary applications.
Rattlesnake Beans have variegated tan to reddish-brown skins streaked and speckled with mahogany or dark brown, similar to their relative, the pinto bean. The menacing name comes from the way the red-streaked green pod grows, in a curved or coiled shape resembling a snake. Rattlesnake beans are small, about 1/2-inch long, and high in protien and fiber.
Shell-less, peeled, blanched and quick freeze, fava beans are a popular ingredient in Mediterranean cuisine for salad, tartars, hummus and vegetarian dish.