Fagioli di Purgatorio

This small, white bean from the hills of Umbria, Italy won our 2024 white dry bean taste test hands down. The flavour is superb, the texture creamy and the skin is so thin there is no need to soak before cooking. We’ve tried it soaked and unsoaked and unsoaked has the perfect texture. Serve it with olive oil and garlic and when in season add some roasted cherry tomatoes. Simple, delicious food. We also love how easy this bean is to grow and harvest. As the pods ripen, the bush plants drop their leaves, revealing tan, dried pods for effortless picking. Easy to grow, easy to eat and easy to save a bit of seed for next year.

Phaseolus vulgaris

Days to Maturity: 75-80 dry