Phaseolus vulgaris var. nanus L.
Lost Dutch variety with a refined, spicy taste.
This variety was grown for centuries in Wieringermerr in the Netherlands and was thought to be lost. She was eventually rediscovered by Ruurd Walrecht in Canada among Dutch emigrants and brought back to Europe. It is therefore also suitable for cooler regions. The rounded kernels (1 x 0.9 cm) have a half white and half cream-cappuccino pattern around the navel. The high-yielding plants grow to a height of about 50 cm and form light-colored flowers that develop into pods that are about 10 to 14 centimeters in size and have a pointed end (4-5 seeds/pod). The color is retained during cooking (stews, soup, chilli con carne) and the kernels do not taste floury. The cooking time of the kernels is about 60-90 minutes after soaking overnight (depending on the time since harvest).
The Wieringer bean probably originally came to the Netherlands from Mexico with the West India Company (WIC). According to legend, the ship was fragile and too heavy to navigate the shallow waters, so beans were unloaded in Wieringen, where they were then grown for a long time.
Spacing: 10 x 40 cm
[Sowing: May-June; E: Aug-Sept] Sowing depth: 2 cm