Cornell Pole Bean Collection – 3 lb or 5 lb Box

Four Fresh Shelling Bean Varieties · A Norwich Meadows Farm–Cornell University Collaboration · Hand Harvested Amira, Faruq, Yansoon, and Zubdeh are new pole-bean varieties developed by Norwich Meadows Farm and Cornell University plant breeders. Each was selected for its distinctive flavor, texture, productivity, and ability to thrive on organic farms. The pods are harvested by hand after the beans have fully formed but before they begin to dry, giving the beans a tender, creamy texture. These are fresh shelling beans. Remove the beans from their pods before cooking—the pods are not edible. The Four Varieties Amira (“Princess”) Amira has a sweet, floral flavor. The fresh beans are creamy white, becoming tan with marbled brown markings when dried. Faruq (“Balance”) Faruq offers a balanced flavor and texture. The fresh beans are light green and develop marbled shades of tan and brown as they dry. Yansoon (“Anise”) Yansoon is a golden-brown bean with mild, squash-like sweetness. When cooked, it produces a delicately anise-scented pot liquor. Zubdeh (“Butter”) Zubdeh has a rich, buttery quality. Its bronze fresh beans become brown when dried and produce a naturally viscous, flavorful pot liquor when cooked. How to Use Fresh Shelling Beans Remove the beans from their pods and simmer gently in water or broth until creamy and tender. Fresh shelling beans cook more quickly than dried beans and generally do not require soaking. Serve with olive oil, herbs, and sea salt Add to soups, stews, and braises Toss with tomatoes, peppers, or seasonal greens Use in bean salads, grain bowls, or spreads Save the flavorful cooking liquid for soups and sauces The Story Behind the Beans Norwich Meadows Farm’s Zaid Kurdieh and Cornell plant breeder Michael Mazourek began this project to develop flavorful pole beans suited to organic farms and high-tunnel production. Beans help diversify high-tunnel rotations typically dominated by tomatoes and cucumbers. As legumes, they obtain nitrogen through their relationship with beneficial soil bacteria. Pole beans also use a tunnel’s vertical space and allow farmworkers to harvest while standing upright. Zaid and Michael assembled a collection of favorite beans and spent several seasons selecting plants in Norwich Meadows Farm’s tunnels and Cornell’s fields and greenhouses. They looked for disease resistance, productivity, easy-to-pick pods, and exceptional cooking quality. The beans were evaluated in both the field and Haifa’s kitchen, with support from Norwich Meadows Farm’s experienced Egyptian growers. Each variety received a distinctive name reflecting its character and connection to the farm. Amira, Faruq, Yansoon, and Zubdeh were bred to serve the soil, farmers, farmworkers, cooks, and eaters—and, above all, to be delicious. Storage Keep the pods refrigerated and use promptly. Once shelled, store the beans in a covered container in the refrigerator for several days. They may also be briefly blanched and frozen. These are fresh shelling beans for cooking and eating. The pods are not edible. We do not sell seeds or plants.