An early-producing, stringless pole bean with vines that bear 5"-long snap beans all along its 6'-tall vines. This variety has a fine texture and excellent taste and is suitable for eating fresh or freezing. Introduced to the seed trade in 1914 as Black Creaseback by Van Antwerp’s Seed Store of Mobile, Alabama, it was reintroduced in 1924 by Chris Reuter Seed Company of New Orleans, Louisiana, as Reuter’s Ideal Market.
When preparing your snap beans, clean off the ends and wash before lightly braising them with garlic and tossing with bacon. You can also add them to salads or serve them with dip or hummus as an appetizer.
Try using them for spicy refrigerator pickled beans or canning them in the summer for a winter treat. Their uniform, straight pods make for easing packing in canning jars.
- 65-70 days
- Fresh eating
- Steaming
- Roasting
- Canning
- Freezing
