Colombian Black Dwarf — Heritage Drying Bean

Why I grow it

A heritage dwarf bean I grow for its black seeds, which are excellent for drying and storing. It's not quite as prolific as some of my climbing beans, but it's a reliable addition to the kitchen garden and produces a really useful bean for cooking.

I particularly like having jars of homegrown black beans ready for Mexican-inspired dishes throughout the year.

At a glance

• Type: Heritage drying bean

• Growth habit: Dwarf / bush

• Harvest: Allow pods to mature and dry

• Best use: Dried black beans

• Season: Spring–summer

In the kitchen

These are the beans I grow for Mexican-inspired cooking — chilli, refried beans, soups, burritos and other dishes where a good black bean earns its place.

Once thoroughly dried, they store well in airtight jars, ready to soak and cook whenever needed.

In the garden

A compact dwarf bean that doesn't require the tall supports climbing beans need. Grow in full sun in fertile, well-drained soil.

Allow the pods to mature and dry on the plants. If wet weather arrives before they're fully dry, harvest the mature pods and finish drying them somewhere sheltered with good airflow.

Care

Water regularly while establishing and during flowering and pod development. Avoid waterlogged soil and allow enough space between plants for good airflow.

What you'll receive

One pot containing 2–3 Colombian Black Dwarf bean seedlings, ready to plant on.

Plants naturally vary in size and shape and may be supplied in reused nursery pots or growing bags — perfectly useful plastic doesn't need replacing simply because it doesn't match.