Quincy Pinto Dry Bean

A high yielding dry bean with a delicious flavour and upright growth habit. Known as being a slow cooking favourite! You’ll want to grow these just to gaze on their beauty. Bred at Washington State University as the first bean to be resistant to Bean Common Mosaic Virus and Curly Top Virus. 100 days to maturity.

Direct seed 5cm deep, 5-8cm apart as soon as soil is warm, in rows 45cm apart. Thin to 15cm apart. 8-16 days to germination. For dried beans, stop watering when the pods first start to dry down. Harvest when all pods are dry, then store in a place with good airflow out of direct sunlight to dry completely before shelling.

Latin: Phaseolus vulgaris

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Certified organic in British Columbia. IOPA # 1606, 1105, 1920.