95 days to maturity. Semi-pole type with small, white, and round beans historically planted and harvested by hand in the Lazio region of Italy. With delicate flavor and a thin skin, it is tasty when simply boiled with garlic, sage, and bay, then dressed with olive oil, salt, and pepper or cooked in a farmer's soup. Traditionally, it is boiled in water seasoned with garlic, sage, bay and a small amount of salt, and dressed with extra virgin olive oil from Gradoli, salt and pepper. With a fast cooking time (of about one hour), it does not need to be pre-soaked before cooking. This bean is still used today in the classic farmers’ soup and in the healthy pasta e fagioli (pasta and bean soup), both of which are characterized by the ritual of adding an abundant amount of fresh, locally produced olive oil before serving. They are also, however, very good when prepared in the oven, as an accompaniment to pieces of meat or as a side dish to lake fish. This bean has been cultivated as a local variety for hundreds of years, as evidenced by the lunch held since the 1600s at Gradoli for the occasion of Ash Wednesday, called the “Pranzo del Purgatorio” (Purgatory Lunch), in which this bean – boiled and seasoned with salt, pepper and local extra virgin olive oil – has always a defining and well appreciated dish. Even the Etruscans, the ancient inhabitants of the area at the border of modern-day Lazio and Tuscany, grew these beans and used them often in the preparation of seasonings for meats.


~20 seed minimum per packet.


Grown for us by Debbie Groat.

Purgatory Bean