Hank's X-tra Special Baking Bean

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Organic Hank's X-tra Special Baking Bean Seeds

Creamy on the inside

Phaseolus vulgaris
A regional heirloom from Ghent, New York.
These medium- to large-sized white beans boast a tender texture and sturdy skin. Makes excellent dishes of baked beans that are creamy on the inside while maintaining shape.
Product ID# , Certified Organic by NOFA-NY LLC , Grown in the Northeast

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Price From: $7.50
Detailed Product Info

After a couple of hard bean years, we are finally able to bring this wonderful local heirloom again! Obtained from Peg Lotvin, this variety was grown by her father, Hank--and many other folks in Ghent--for many years. It was harvested and delivered to Flossy, a town resident, who took advantage of the beans' tender texture and sturdy skins to produce dishes of baked beans that were creamy on the inside but held their shape well. Medium-large sized white beans with a spot of yellow and a very slight kidney shape. Bush habit.

Quick Facts
Days to Germination 3 to 10 days
Days to Maturity 98 days
Planting Depth 1 inch
Spacing in Row 4 to 8 inches
Spacing Between Rows 18 to 24 inches
Height at Maturity 18 inches
Growing Instructions

Beans are fun, fast-growing plants that take little care to perform well.

It makes sense to inoculate beans before sowing, which boosts the nitrogen levels of your garden soil with no work whatsoever. Inoculant is available at garden centers or from the catalogs of larger seed companies (hopefully we'll have supplies for sale next year!).

Sow bean seeds about three or four inches apart in the row around the third week of May. Thinning is not necessary, but do keep the plants weeded, especially when young. Bush beans begin to bear in about 50 days, and their crop is produced in one brief burst lasting about two weeks; to have a steady crop, plant additional beans every two or three weeks for the first half of the season. Pole beans such as Scarlet Runner bear for a longer period, often continuing to set pods until frost.

For most tender green beans, harvest when young, slightly thicker than a pencil. Our favorite way to prepare these is to pan-fry them with strong curry or Cajun seasonings. To harvest dry beans, let the plant mature; pods will dry on the plant towards the end of summer. Pull the plants up by the roots and allow to air dry under cover if prolonged wet or cold weather sets in early. Once fully dry, shake plants back and forth within a plastic garbage can; the beans will release from their pods and settle in the bottom of the pail. To cook, soak at least six hours and then boil until tender.

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