Purple beans



Store beans dry (unwashed) in a plastic bag in the refrigerator for 1 week to 10 days.

Freezing - Blanch washed and chopped beans in boiling water for 1 minute.  Plunge into an ice water bath to cool. Drain and pat dry with clean dish towels.  Freeze in quart-sized freezer bags.


Beans are a good source of folacin and Vitamin C.

Varieties we grow:



Dragon Tongue


Haricots, soy and flat beans (purple beans are flat beans) have all been sources of food for humans since prehistoric times.  Columbus discovered beans growing in Cuba and, about 15 years later, Jacques Cartier found them near the mouth of the St. Lawrence River.  Beans formed a mainstay of aboriginal diets, particularly in what is now Canada and the south-west United States.


Click here for 11 Real Simple side dishes featuring beans

Beans with Red Onion, Oil & Vinegar

This is a very simple, delicious way to prepare any type of string bean, and it makes a great summer salad or cold vegetable side dish.

1 lb of beans

2 Tbsp red wine vinegar

2 Tbsp extra virgin olive oil

1 red onion, thinly sliced

salt & pepper

Simply wash and trim the beans (cut into bite sized pieces if you wish) and boil in heavily salted water for 5-10 minutes. They should be fully cooked but not disintegrating. Drain the beans and immediately plunge into cold water to arrest the cooking. Drain and toss with the red onion, salt & pepper, oil and vinegar. Serve chilled or at room temperature.

Grandma's Bean Casserole

Prep Time:  15 Min  Cook Time:  40 Min  Ready In:  55 Min

8 Servings


2 tablespoons butter

2 tablespoons all-purpose flour

1 teaspoon salt

1 teaspoon sugar

1 onion, diced

3/4 cup sour cream

1 lbs beans cut in half

1 1/2 cups shredded Cheddar cheese

1/2 cup crumbled crackers of your choice

1 tablespoon butter, melted


  1. 1.Preheat oven to 350 degrees F (175 degrees C).

  2. 2.Steam beans for 8 mins

  3. 3.Melt 2 tablespoons butter in a large skillet over medium heat. Add onion and cook until soft.  Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.

  4. 4.Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.

  5. 5.Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Beans with Almonds and Caramelized Shallots

Slightly fancy side dish that’s well worth the effort!

Prep Time:  20 Min  Cook Time:  25 Min  Ready In:  45 Min

6 Servings 


1/4 cup blanched slivered almonds

3 tablespoons butter

5 small shallots, thinly sliced (1 of ours!)

1 red bell pepper, chopped

2 tablespoons white sugar

salt and pepper to taste

1 1/2 pounds fresh green beans, trimmed and snapped


  1. 1.Place the slivered almonds in a dry skillet over low heat, and cook and stir constantly until the almonds are lightly toasted, 3 to 5 minutes. Watch carefully, because they burn easily. Remove the almonds and set aside.

  2. 2.Heat butter in a skillet over medium-low heat, and cook and stir the shallots and red bell pepper until softened, about 8 minutes. Sprinkle the shallot mixture with sugar, salt, and pepper, and reduce heat to low. Cover, and cook slowly, stirring occasionally, until the sugar dissolves and the shallots caramelize, 10 to 15 minutes, until they’re nice and brown

  3. 3.Place a steamer insert into a saucepan, fill with water to just below the bottom of the steamer, and bring the water to a boil. Add the beans, cover, and steam until just tender enough to pierce with a fork, 7 to 8 minutes. Drain the green beans, place them into the skillet with the shallot mixture, mix well, and gently stir in the toasted almonds.