Phaseolus vulgaris var. nanus L.
Resilient local variety with tasty, yellow seeds.
This local variety is very hardy against rain and wind and is traditionally prepared as dried beans with smoked bacon or apple sauce and fried onions in winter. She was selected from 1969 in Baakeveen by Ruurd Walrecht. The plant develops yellowish flowers and broad green pods (4-5 seeds/pod), which can also be prepared well when young (later thread formation). The kidney-shaped bean kernels (1.5 x 0.8 cm) are straw-yellow in color and have a slightly purple edge. Since the kernels boil easily, they are also ideal for a delicious creamy bean soup. The cooking time of the kernels is about 30-60 minutes after soaking overnight (depending on the time since harvest).
Spacing: 7 x 40 cm
[Sowing: May-June; E: Sept-Oct] Sowing depth: 2-3 cm