Phaseolus vulgaris

A prolific producer of brown dry bush beans that were originally found in 1885 in a small rural shop of Öland. This variety used to be grown throughout Sweden, however, can now only be found in Öland, an island off the south east coast, and are facing extinction. They are traditionally used in a Swedish bean stew called "bruna bönor", directly translating to baked beans. Grow some out and save them from extinction.

Try out this traditional recipe from Slowfood.com:

For 4 People

- 500g Öland brown beans

- 100g  Pancetta or bacon

- 1 onion

- 3 tbsp sugar

- 1.5 tbsp vinegar

- salt to taste

Soak the beans in 4Lt water for 8-10 hours, drain and rinse. Boil beans till almost soft and then add salt. (if you add the salt too soon, the beans can be tough) Cook until soft and then drain.

Cook the pancetta or bacon until crispy and set aside. fry chopped onion in the bacon fat until soft. Stir in sugar, vinegar and salt and1Lt water. Simmer for 20 minutes. Add the beans and cook until a thick stew like consistency is attained.

Serve with pork belly, bacon, sausage or meatballs.

Standard packet contains approx. 25 seeds

Petite packet contains approx. 10 seeds

Using Beanflo-Rhizobium bacteria when planting your bean seed is the most cost effective way of putting nitrogen fixing bacteria into your soil, creating healthier soil for a more productive harvest.