Dry Bean North Holland Brown is a traditional Dutch dry bean variety that has been cultivated for generations. This variety is known for its rich, slightly sweet flavour and firm texture. The beans hold their shape well during cooking, making them suitable for a wide range of dishes. Culinarily, it is an exceptionally versatile bean. After soaking for at least eight hours and then simmering gently, the beans are delicious in traditional brown bean soup, hearty stews and chili con carne. They are also excellent in casseroles, curries and meal salads. Thanks to their firm bite, they are equally delicious served as a hot vegetable, for example with bacon, onion and mustard.
Although the beans are mainly used dried, they can also be eaten young and fresh once the seeds have fully developed. The pods themselves are not edible; only the beans are used. Dried North Holland Brown beans keep well for a long time, making them ideal for storing as a winter food supply. Their creamy interior and full flavour pair perfectly with ingredients such as smoked bacon, smoked sausage, onion, garlic, tomato, bay leaves, thyme and rosemary. They are also excellent in vegetarian dishes with roasted vegetables or mushrooms. Thanks to their mild flavour, they readily absorb herbs and spices, making them equally suitable for traditional Dutch cuisine as well as Mediterranean and Mexican-inspired dishes. Non hardy annual. Height: 25 - 40 cm.
Indoor sowing: April - May
Outdoor sowing: mid May - June
Germination: 7 - 14 days
Germination temp.: 18 - 22 ºC
Sowing depth: 3 - 4 cm
Plant distance: 40 - 50 cm
Sowing distance in rows: 40 - 50 cm
Plant position: sunny
Harvest period: August - October
Sow indoors from April on for an early harvest. Sow the seeds individually in pots, 3 - 4 cm deep, filled with moist potting compost, and cover them well with seed compost, as these seeds require darkness to germinate. Keep the soil consistently moist and warm. Maintain an even temperature and avoid temperature drops at night. Harden off the plants in early May for 10 - 14 days by placing them outdoors during the day, but not in direct sunlight. From mid-May, once all risk of frost has passed, the seedlings can be transplanted into the garden. Space the plants 40 - 50 cm apart.
Sow outdoors from mid-May onwards, when there is no longer any risk of frost. Choose a warm, sunny location with well-drained soil. Cover the seeds with a 3 - 4 cm layer of soil. Beans are very sensitive to cold soil, so make sure the soil has warmed up sufficiently before sowing. Provide shelter from strong winds.
Bush beans do not require support. Feed the plants once flowering begins. After harvesting, allow the pods to dry outdoors until they are completely brown, then shell the dried beans. The pods themselves are not edible. The dried beans can be stored for a long time and should be soaked for at least 8 hours before cooking. Protect the plants with netting to prevent birds from eating the beans.
