Bush Bean Yin-Yang is a truly eye-catching variety. The pods contain small, beautifully patterned dry beans with a distinctive black-and-white appearance. Each bean has a contrasting "eye": the black half features a white eye, while the white half has a black eye. This variety is also known as the Calypso bean, Orca bean, Vaquero bean and Pickle bean. The young pods are also edible. The compact plants remain relatively low-growing and generally do not require support, although a low support can be useful when the plants are heavily laden with pods. The beans have an excellent, rich flavour.
Yin-Yang beans are highly nutritious, delicious, and very versatile. The young, tender pods can be prepared just like green beans. They can be boiled, steamed, stir-fried, braised, added to casseroles, soups, vegetable dishes, and many other bean recipes. After briefly cooking, the young pods can also be served cold in salads. The dried Yin-Yang beans are ideal for boiling, steaming, stir-frying, braising, or adding to casseroles, soups, pasta sauces, and many other dishes. Soak the dried beans for 24 hours in warm salted water before cooking. Yin-Yang beans pair particularly well with minced meat, chicken, beef, pork, lamb, feta cheese, Parmesan cheese, olive oil, butter, red chilli, cayenne pepper, chilli powder, cinnamon, thyme, honey, sweet soy sauce, soy sauce, fish sauce, rice vermicelli, rice, pasta, bacon, garlic, basil, pesto, and grated cheese. They are also delicious when combined with vegetables such as tomatoes, bell peppers, onions, mushrooms, carrots, leeks, sweetcorn, rocket (arugula), brown beans, kidney beans, green beans, cucumber, potatoes, and celery. Non hardy annual. Height: 60 - 65 cm.
Pre-soaking: 12 hours
Indoor sowing: April - half May
Outdoor sowing: half May - end of June
Germination: 8 - 16 days
Germination temp.: 15 - 25 °C
Sowing depth: 3 - 4 cm
Planting distance: 40 - 50 cm
Distance between the rows: 80 - 100 cm
Planting position: sunny - sheltered
Harvesting period: July - September
Soaking the hard seeds before sowing is recommended, as it promotes faster germination. Soak the seeds for 12 hours before sowing in cold or lukewarm water.
For an early harvest, you can start sowing indoors from April until mid-May. The ideal soil pH for beans is between 5.5 and 6.5. Sow the seeds individually in pots at a depth of 3 - 4 cm and keep the temperature between 15 - 25 °C . Maintain a consistent temperature and avoid letting it drop during the night. Cover the pots with a lid or plastic wrap to retain moisture. Remove the cover as soon as the seedlings emerge. Transplant the seedlings into larger pots once they are large enough to handle (approximately 7.5 cm tall).
Before planting the seedlings outdoors from mid-May in a sunny, sheltered location, harden them off for about 10 - 14 days, starting in early May. To do this, place the pots outside in a sunny spot during the day and bring them back inside if necessary. After the hardening-off period, plant them outdoors in a sunny, sheltered location and provide support if required. Space the plants approximately 40 - 50 cm apart.
Direct sowing outdoors can begin from mid-May, once there is no longer any risk of night frost. Apply a fertilizer rich in phosphorus, such as bone meal. Use only moderate amounts of potassium, nitrogen, and magnesium, as legumes naturally enrich the soil with nitrogen. Sow in a well-fertilized, sunny, sheltered location. Loosen the soil to a depth of about 5 cm and remove any stones and root debris. Sow one seed per planting hole at a depth of 3 - 4 cm. Beans dislike cold soil. Water regularly, especially during dry periods, but ensure the soil is well-drained, as beans do not tolerate waterlogged conditions, which can cause root rot. Water the soil rather than the leaves to reduce the risk of rust and fungal diseases. Keep the soil evenly moist and free of weeds.
Harvest the beans once the pods begin to dry and the plant foliage has turned yellow. Allow the pods to dry on the plants, or pick them and place them on drying racks indoors. Dry the pods in a warm, well-ventilated area. Drying usually takes about 3 - 4 weeks. Store the dried beans in airtight plastic containers or glass jars with tightly fitting lids. Keep them in a dry, dark, frost-free place. Under these conditions, the dried beans can be stored for at least one year.
