17 August 2014, by gjones
Horizon Herbs describes this bean as having ‘a nutty taste, cooking to a smooth texture, and incomparable in chili’.
It is a quick growing vining type, with pretty white flowers. Native to the southwestern area of the US, these plants prefer warm weather.
The pods turn from green to red, and they should be left on the plant until they start to dry and turn yellow.
After harvesting, remove the seeds and allow them to continue to air dry before storing in a food safe container.
You can soak the beans overnight before cooking, or just pressure cook them for a few minutes to save time.
Be sure to set a few aside to grow the following year.
Botanical name: Phaseolus vulgaris
Variety: Hopi Red Dry Bean
Days to Maturity: 50-55 days, plus time to dry.
Growth habit: Vining, provide trellis or other support.