Just like Green Beans, Purple Beans are native to Central and South America. This particular cultivar is considered an heirloom variety and was first bred in 1957.
The dark purple pods are not only beautiful, but they also taste delicious and are stringless and tender. Their purple color comes from a pigment called anthocyanin which also has antioxidant effects. The color produced by anthocyanin can range from red to blue depending on acidity levels. Cooking affects acidity and also degrades the pigment resulting in a green colored bean!
To preserve their beautiful purple shade, enjoy these Beans raw as a snack or in salads. They can also be used in any recipe that calls for Green Beans. You can reduce the color change by soaking the beans in vinegar or lemon juice prior to cooking.
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All options also include 20 Gardyner favorites:
All options also include 20 Gardyner favorites: Greens – Arugula, Butterhead, Kale, Swiss Chard + 7 more // Fruits – Cherry Tomatoes, Jalapenos & Sweet Peppers // Herbs – Thyme, Cilantro, Mint and Thai Basil
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