A few years ago, there were only a few pounds of this bean in existence. A creamy legume selected and beloved by Hank Losee, a gardener in Ghent, New York, the bean was rediscovered by his daughter Peg and has now made a grand comeback, even landing in the pages of The New Yorker, thanks to a unique collaboration across the Hudson Valley, one that brought together Glynwood, the Hudson Valley Seed Company, and Hudson Valley chefs and farmers. This work ensured that Hank's Xtra Special Baking Bean made it into the Slow Foods USA Ark of Taste, a catalog of delicious foods in danger of extinction. By promoting, sowing, and growing these delicious cultivars, we help to ensure they remain in production and on our plates.
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Growing instructions
Direct sow bean seeds 3-4" apart in the row around the 3rd week of May. Bush beans begin to bear in about 50 days, and their crop is produced in one brief burst lasting about 2 weeks; succession sow every 2-3 weeks for the first half of the season. Let the plant mature; pods will dry on the plant towards the end of summer. Harvest when pods are yellow-brown and have just begun to dry, but be sure to harvest before the pods begin to shatter open. Seeds inside should be white in color. 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.
Product Details
Days to Maturity
98 days
Days to Germination
3-10 days
Height at Maturiry
18"
Sun Conditions
Full Sun
Planting Depth
1"
Row Spacing
18-24"
Plant Spacing
4-8"
About the artist
Janice Fried is a mixed media artist from a family full of artists and creators. She uses fabric and quilting to highlight elements of love, community and revival in this story about Hank's beans.
