Mrs. Marotti's Romano Bean
(Phaseolus vulgaris); Heirloom; Bush bean; Snap bean; Minimum 20 seeds
Story has it Mrs. Marotti brought seeds for this, her favorite romano bean with her when she emigrated from Sicily over 80 years ago. With pods that are slightly more rounded than typical romanos, this Italian variety is meant to be eaten whole and is often braised or sauted with other summer vegetables fresh from the garden. They are a great addition to soups and stews and make a hearty bean pickle. Fresh beans are ready at about the 70 day mark.