Dry beans are high in protein, low in fat, easy to grow, and store well for winter consumption. Freshly grown (new crop) dry beans are also quicker cooking and more delicious than the typically old beans from the store. The varieties here provide different eating qualities and all are specifically for dry use. The pods mature nearly all at once and thresh out easily by hand.
For spicy soups, stews, and refrying, best version of a Latin favorite.
For spicy soups, stews, and refrying.
Heavy yields of white kidney beans for fresh shell or dry bean use.
For fresh shell or dry bean use.
Best variety for baked beans, also excellent for hearty winter soups.
Best variety for baked beans.
Very large beans for soups and baking, a Northern New England variety.
Very large beans for soups and baking.
The best for three-bean salads, an early, firm bean with good flavor.
The best for three-bean salads.