(Phaseolus vulgaris); aka Skaroora Bread Bean; Heirloom; a New York State Connection variety; Bush bean; Dual purpose: dry, shelly; Minimum 20 seeds
The Iroquois Cornbread Bean is originally from Norton Rickard, an elder of the Tuscarora Nation, who came by them when he was a teen. Norton's older brother received the beans from an elder Tuscarora woman who lived in New York, close to the Pennsylvania border. She told Norton's brother the beans were special and to grow them and to not let them ever go unplanted, so he grew them. Eventually Norton took up growing them as well. They are specifically used by Tuscaroras for one of their staple dishes, bean bread which is made by boiling a mix of corn flour and beans.
Sturdy, low-maintenance bushes yielded a heavy harvest of gorgeous large, plump, oblong dry beans. A "must-grow" variety, we enjoy the beans as a kidney bean substitute.