(Phaseolus vulgaris); aka White Egg, Marrowfat; Heirloom; a Slow Food Ark of Taste variety; Bush bean with short runners; Dry bean; 90 days to harvest dry; Minimum 20 seeds
Larger than navy beans, these hearty egg-shaped beans are known for their flavorful, meaty consistency when baked in casseroles, used in stews or pureed for soups or dips. Though typically used as a dry bean, this heirloom from the mid-1800s is dual purpose, its pods shelled fresh for shellies when the beans plump out their pods.
Prolific in our Michigan garden, each plant produced over two dozen 5 inch pods containing 5-6 beans each, yielding a harvest of over a pound of dry bean per 10 foot row. Bushes average 1.5'-2' (~45-61cm.) Twine weaved between poles, or something similar, provides climbing support for the short runners.
Designated culturally significant, Marrowfat Bean is aboard Slow Food's Ark of Taste.