Phaseolus vulgaris L.
Bean Family: Leguminosae (Fabaceae)
The bean is ivory coloured on one end and speckled with purple and mocha on the opposite end. It has a mild flavour and firm texture even when cooked.
- Like all varieties of common bean, the pods can be eaten green.
- Like the red kidney bean, it’s good for chilli, refried beans, casseroles, soups, stews,
- One cup dry beans yields 2½cups cooked.
- Soak overnight bring to the boil and simmer for about 1 hour.