Dwarf French Bean Contender

Hardy and early, this Contender is a dwarf snap bean with light green pods that are 16 cm (6in) long and flat. Each pod contains light beige beans. Mexico seems to be the country of origin for this highly rewarding and easy-to-grow variety. Indeed, its high productivity and growth are never affected by poor weather conditions. Above all, Contender is one of the earliest varieties: it only takes 50 days to get the first harvest. Its very pronounced flavor allows for all culinary variations. Finally, it is very well suited for freezing and canning.
With this selection, a packet of Bravo Bean seeds is included. This is a dwarf bush bean with green and fleshy pods that can withstand heat and develop their pods slowly. Both Contender and Bravo can be harvested from July to October after being sown from April to July. Whether consumed for its pod or its bean, the bean is a highly appreciated vegetable in gardens because it is very easy to grow. It is so punctual that the gardener knows the exact date when they will harvest their first crop, which is 60 days after sowing.

Discovered in the New World and acclimatized in Europe from the 16th century onwards, the bean has now become an essential legume in all diets around the world. The Native Americans cultivated it for its dried beans, but it was the Italians who, in the 18th century, initiated the consumption of the whole pod by harvesting it immature.
The bean is a vine with indeterminate growth. Primitive varieties are all climbing and require support. Later, for practical reasons, dwarf varieties were selected, but they all have tendrils that can wrap around a support.
The pods are generally green, sometimes yellow (butter beans), striped with red or even amethyst. Among the varieties that will be eaten at the "fine" or "extra fine" stage, there are "fillet beans" that have filaments when ripe. Then the pod becomes parchment-like and loses its taste.
The snap bean is generally fleshy and can be consumed entirely, both the beans and the pods, even when fully ripe. The more recently created "fillet - snap" beans can be consumed when young and "extra fine" or at a more fleshy stage like a snap bean, as they do not form filaments.

Among the "shell beans" varieties (i.e., those whose only the beans are consumed), the harvest of fresh beans is distinguished from that of dry beans, 90 days after sowing.

Immature green pods are rich in vitamins A, B9 and C, trace elements and minerals. Dry beans are also very rich in vitamin C, trace elements and especially vegetable proteins.

Harvest: The harvest of fresh beans or young pods begins 60 days after sowing. For fresh beans, it must be done before the pods start to dehydrate and develop wrinkles. The beans should barely take on their color. For the consumption of pods, the harvest will take place every 2 or 3 days for both "fine" and "extra fine" stages for snap beans. The harvest of dry beans is done by cutting the entire plant, which is then hung in a dry and ventilated place. They can be shelled as needed.

Storage: Freezing pods is now the most common method of preservation. To do this, remove the stems, wash the pods, blanch them for 5 to 6 minutes in boiling water, then plunge them into cold water before drying them with a clean towel. Once packed in bags, the beans can be placed in the freezer at -18°C (-0.4°F). However, canning is regaining its popularity among an increasing number of consumers due to the taste qualities inherent in this preservation method. Like freezing, remove the stems, wash and blanch the beans, then immerse them in cold water. Put them in jars and fill them with salted boiling water. Close the jars and sterilize them in a pressure cooker or with a sterilizer for 1 hour and 30 minutes over medium heat. To do this, completely cover the jars with water after securely sealing them.

Dry beans: when completely dry, bean seeds can be stored for up to one year if kept in good conditions, such as in airtight jars.

Gardener's tip: Beans, like all members of the Fabaceae family, have the ability to fix nitrogen from the air in the soil through a plant-bacteria symbiosis. They have the ability to regenerate soils. Beans can be grown as part of crop rotation after burying green manure.
Traditionally, bean cultivation in Central and South America is associated with the cultivation of squash and corn, forming a beneficial triad. This association is locally called Milpa. Beans also associate well with eggplants, carrots, cabbage, potatoes, and radishes as they protect each other. Avoid the presence of alliums or fennel as their growth is inhibited.

A spray of nettle manure allows for effective control of aphid attacks and strengthens the plants that have benefited from it.