Beans, Pellegrini Pole (90 Days) Phaseolus vulgaris Originally an Italian heirloom. In the 1950's, the winemaker Robert Mondavi gave renowned culinary expert and English professor (at the U. of Washington), Angelo Pellegrini a handful of family beans from the old country. "Monachine," as he called them, meant "Little Nuns." Pellegrini grew and saved seed year after year for 50 years in Seattle's climate, it has become perfectly adapted to the conditions of the Pacific Northwest. Growing with a vining habit, it provides generous yields of smooth round seeds than are a pretty brown and white. Fresh pods are crisp, sweet, and stringless, making them great in salads or steamed. When harvested as a dry bean, they offer a deep, rich flavor and an incredibly creamy texture. They hold their shape perfectly and are exceptional in winter recipes, such as baked beans, cassoulet, minestrone, or enjoyed one by one with a splash of olive oil. packet: 1/2 Ounce
