Phaseolus vulgaris

This is "THE" cooking bean in North America. It is the most recognisable (by name) as almost every chef / cook will use this one in a meal, either as an addition to the main meal or as a side served hot or cold. The very mild flavour of this bean, as well as the melt in your mouth qualities makes this bean a great cooking bean that will not over power a dish.

Approx 25 seeds