(Phaseolus vulgaris); aka Marifax, Marafax; Indigenous heirloom; Bush bean; Dry bean; Minimum 30 seeds
Very well suited for northern growing conditions, Marfax is a reliable, baked bean variety identified by Frederick Wiseman's Seeds of Renewal Project as having Abenaki roots in New England. A traditional feature of European settlers' old-time Maine logging camps is the “Bean Hole”, the rock-lined fire pit in which crocks of Marfax beans slow-cooked all day with molasses and bacon, creating a rich hearty meal for the loggers to enjoy when returning to camp at the end of their work-day. Similar results are achieved using a dutch oven or slow-cooker. In addition to baked beans, Marfax is an excellent addition to soups and stews as they retain their shape and firmness upon cooking. Prolific in our Michigan garden.
Learn more about the Seeds of Renewal Project.