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Beans Cassoulet

Beans Cassoulet

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Cassoulet drying bean seeds are grown for use in the French dish, cassoulet. Unusually thin skins cover delicate, low-starch beans with subtle, mild flavour. The compact, bushy plants are extremely productive, setting masses of pods, and flowering right through summer if kept picked. Expect huge yields of beans for drying and using in winter stews. Because of the beans' mild flavour and lack of starch, they act like sponges, absorbing flavours of other ingredients and adding body to soups and stews without becoming stodgy. The beans are open pollinated, so they're good for seed saving, and very easy to harvest from your organic vegetable garden.

Matures in 90 days. (Open-pollinated seeds)

    • open pollinated, low-starch beans
    • subtle, mild flavour
    • compact, bushy plants
    • great for seed saving and very easy to harvest

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Latin

Phaseolus vulgaris
Family: Fabaceae

Difficulty

Easy

Season & Zone

Season: Warm season.
Exposure: Full-sun.

Timing

Sow as early as possible for dry beans, in late spring, once the soil warms up a bit so plants can mature before wet weather sets in. Optimal soil temperature: 21-32°C (70-90°F).

 

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