Black Valentine Bean Seeds



  • 52 days to harvest.
  • 2 oz package contains approximately 175 seeds; 4 oz package contains approximately 350 seeds; 8 oz package contains approximately 700 seeds.
  • Bush growth habit.
  • 1800s Heirloom.
  • Germination: 5 to 8 days at 70-85 F. Plant seeds 1 to 1 1/2 inches deep and 3 inches apart. Leave 18-24 inches between rows.
Black Valentine beans are shelling beans that have a nutty and rich taste. The beans are purplish-black in appearance. The stringless pods can also be eaten as “green beans.” This bean is quite hardy and can handle difficult conditions. It is also good for early planting due to its ability to withstand cool temperatures. They are ideal for a variety of climates.
Beans are a popular plant for home gardeners, and it’s easy to see why—they aren’t difficult to grow and they produce large harvests. Bush and pole bean varieties differ in the amount of room needed in the garden. Pole beans can climb upwards to save space when grown up a trellis or other support, while bush beans take up a bit more space in rows on the ground.
Planting, Growing, and Harvesting:
Direct sow bush bean seeds in well-drained soil, after the risk of frost is over. Choose a sunny location and plant the seeds in rows. The plants in these rows will help support each other as they grow. If planted in a windy area, bush beans may benefit from added support. Bush bean plants usually grow between 1-2’ tall.
To harvest green beans, pick pods when they are young and tender—before seeds inside fully develop. If you want to harvest dry bean seeds, you can allow them to mature and dry on the plant before picking.
Recipes/How to Use:
Beans can be used in many ways, both green and dry. They are great in soups, salads, casseroles, and more.
Bean Burritos
1 lb. cooked dry beans
1 T. olive or vegetable oil
½ tsp. cumin
1 C. salsa
1 ½ C. cooked rice
1 C. cheese, grated
1 avocado, sliced
1 ½ C. shredded lettuce
6-8 tortillas
Sour cream, to taste
-Put oil in a large skillet on low heat. Add beans, salsa, cumin, and rice. Cook until mixture is hot.
-Spoon into tortillas, top with cheese, lettuce, avocado, and sour cream.

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