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Purple Podded Pole Bean

SKU: 0102
$3.95 to $9.50

Item Details

Plants of this historic variety climb vigorously to 6' to show off an abundance of reddish-purple pods that are high-quality, hearty, and stringless. The pods grow 5-7"-long and turn to light green when cooked. Henry Field discovered this variety in an Ozarks garden in the 1930s.

  • Conventional
  • Pole beans
  • Snap bean
  • Reddish Purple, stringless pods

Growing Instructions

Instructions - Sow seeds outdoors after danger of frost has passed and soil and air temperatures have warmed. Harvest frequently for increased yields.

  • Direct Seed: 2" Apart
  • Seed Depth: 1"
  • Support: Trellis, tepee, or fencing
  • Light: Full Sun

Ratings & Reviews

4 reviews

  • 4 stars
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  • 2 stars
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  • 1 star
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Great looking, taste okay but have strings


I Am unsure if it's because of weather (We had a prolonged wet spring and early summer then it turned scorching hot) or something else is going on, but my purple podded pole beans have strings. I tried to let them to go 7 inches but they started getting tough so now I pick them when they are about 4 inches. Early on they didn't seem to want to climb the poles, preferring to wave around. I finally tied them to the poles. After they started flowering profusely they started wrapping around the poles. Their flowers are beautiful!!

Wonderful heirloom pole bean


I love these beans. They are so prolific, even as the temps go up they keep producing. While some have strings, I find them so, so tender, even when on the larger size, so much so you can easily eat them raw. They are always super tender when cooked as well. I will always grow these beans and save the seed.

Lovely beans


Delicious tender beans with a beautiful color. Easy to see and pick. Turn green when cooked. Grew amazing on a cattle panel arched trellis and was a heavy producer.

Great taste! Beautiful plant!


I love these beans! They're gorgeous growing on the trellis with dark tendrils and colorful flowers. Then they're also delicious. As noted, they turn green when cooked but do retain a duskiness of hue and the complex flavor puts the supermarket specimens to shame.