Average Packet Content 45 seeds
The flat pods can be harvested young to eat whole or shelled out like peas. Alternatively, leave to dry. Attractive colourful seeds. Climbing.
Mat Coward writes: 'One of my most reliable, heavy-yielding and useful garden crops is a type of climbing bean which I originally got a few years ago from the Heritage Seed Library. I'm not sure whether it gets its name from its fat, round seeds or as a corruption of "pie" as in piebald - the two-tone beans are very attractive. You can eat the young pods whole, as French beans, but that would be a bit of a waste. I let them grow on to near maturity when the beans are fully formed and coloured and the pods are starting to turn yellow and floppy. At this state, I shell the beans and freeze them for use in cooked dishes through the winter. They freeze perfectly, retaining their floury, meaty texture. If you don't have a freezer, simply leave the pods on the plants until they are crisp and store the pea beans as dried beans for boiling'.
Grow these beans as normal French beans, but do not pick until the pods are dry and crisp. Beans that fail to dry can be podded and eaten as 'demi-sec'. Dry beans will store comfortably for years in a jar!
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