Beans

The common bean (Phaseolus vulgaris) was most likely domesticated twice, once in the Andes around 8,00 years ago, and once in Central America around 7,500 years ago. Common beans were cultivated in throughout South and North America.  The Spanish took them to Europe in the sixteenth century and they made their way to Africa and Asia and North America from there.

Saving seeds from common beans (Phaseolus vulgaris) is a lovely way to begin your seed saving  journey.  To save seeds that are true to type-these plants must be 10-20 feet away from all other varieties of Phaseolus vulgaris. You can harvest viable seeds from one plant.  You need         12-15 plants for variety maintenance and you only need 20 plants or more for genetic preservation.  

You can learn more about how to plant and save bean seeds here  

Phaseolus vulgaris varieties are classified according to how they grow (bush, semi-vining/half-runner or vining/pole) and how they are eaten (fresh (snap or shelled) dry). The varieties described here can all be consumed as dry beans.

The varieties that are currently available for everyone who is willing to grow them for food and seeds from the KASSI Living Seed Commons are listed in alphabetical order below.                       The date indicates when it became available in North America.  

Common Beans (Phaseolus vulgaris)

  • Dutch Brown: Bush Bean. Snap and Dry Bean. Rare. Heavy producer. Brown oval beans are good for soups, stews and baking. May be used early as a green bean.
  • Ireland Creek Annie: 1930s. Bush Bean. Shelling and Dry bean. Mustard coloured beans. This English heirloom has been grown on Ireland Creek Farm, BC since the 1930s
  • McCaslan: Pole Bean. Snap, Shell and Dry Bean. Climbs-needs support. String-less. Great cooking and canning bean. White oval bean seed is slightly flattened.
  • Magpie: Bush Bean. Snap or Dry Bean. Rare. Black and white seeds that grow in long thin green pods. Introduced by Sutton’s in 1909.
  • Old Homestead: Pole. Fresh and Dry. Climbs 6′- needs support. great beany flavour is good for eating fresh, freezing, canning and dry.
  • Pencil Pod Wax: Bush Bean. Snap and dry bean. String-less yellow pods are 5-7″ long. Ideal for freezing or canning. Introduced in 1900
  • Pink Bean: Bush Bean. Shell and dry bean. Very rare variety.  Sturdy bushes grow 14” tall. Produce green beans that can be used as a sweet shell bean at 60 days or harvested as a dry bean. Dry beans are a light salmon colour and are ideal for chili and soups.
  • Pinto Bean: Semi-vining Bush Bean. Shell and Dry Bean. Rare. Heavy producer. Pinkish-buff dry bean with darker markings. Oval. Good in baked beans and chili.
  • Red Peanut: Bush Bean. Snap, Shell and Dry Bean. Rare. Productive. Pods turn red when ready to shell. Small red oval beans.
  • Yellow Eye: Bush Bean. Dry. Beans are large and ivory coloured with a lovely mustard splotch radiating from the inner seam. Beans hold their shape when cooked or can be blended down into a rich and creamy base. 1860.

Adzuki Bean (Vigna angularis)

  • Mouck’s Red:  Bush Bean.  Dry.  Small red beans.  High protein. Good for sprouting and baking.

Soya Bean (Glycine max) 

  • Yellow 100:  Bush Bean.  Fresh or Dry.  Rare. Prolific. Dry is good for baked beans, soups or tofu