Buenos Aires Roja-20+ seeds

Believed to have originated in South America. This bean is striking. The pods flatten out like a Romano type bean. Tenderest bean I have ever cooked. You actually have to watch not to cook them too long. The taste was sweet and the texture is like butter. Green flattened pods with red marbling that disappears when cooked.  One of the best beans I’ve had in a long time.  They can grow up to 7 inches (18 cm long and 2-2.2 cm wide.) in length and will still be tender. I have heard you can also use the dried seed in soups but I have not done that so no info there.  An early bean so no waiting for the end of summer.

Phaseolus vulgaris