This is to add to the Barlotti beans which we seem to be eating rather than storing. These red beans grew in profusion this year, probably because I started them at home, and provided a bit of support before the winds blew them over:
They ripened before the first frost
Here is that rogue purple podded climbing French bean. The dried beans don't look very exciting being mottled white. Cooked, they compare well enough with other haricots, the pods tasted great raw and had no strings. These are very versatile beans!
Here's what they look like 'on the vine' (the purple ones high on the poles above the Canadian Wonder). Anybody got any idea what my magic beans might be?
