Bean : Purple podded
Creamy texture and hearty, nutty flavor, superb baked
Gorgeous, plump maroon-and-white beans are great in soups, where their creamy texture and hearty, nutty flavor really shine. Generations of gardeners have grown this pole variety that yields 5-6 beans per pod - outstandingly productive! Originally introduced by our friend Glenn Drowns. Superior in baked beans, and also makes a fine shell bean.Fabaceae Phaseolus vulgaris
Watch for the pods to shrivel and dry on the vine.
A completely dry bean should shatter when crushed. If you can make a mark with your fingernail they aren't dry enough.
Maroon and white
Beans are rich in iron and potassium.