Where to buy greasy beans

We will only ask you for information necessary to make the purchase process faster and easier. Bertie Best was the Aunt of legendary bean grower and seed saver, Bill Best. Originating from Haywood County, NC, this bean is a short, round podded greasy type pole bean and according to Bill, has existed in its present form for at least years.

It's a great cooking bean and excellent for drying into shuck beans which are also known as shucky beans, leather britches, and at times in the past, fodder beans. Keeping with family tradition, Bills has never tried to separate the beans, and also adds that some of the older people in his family thought that the black and brown beans were what they called "pollinator beans.

Sign in close. We've sent you an email with a link to update your password. No account yet? Thanks for the informative article and history! Hopefully greasys will hang in there!

They are worth it!! My mom grew up in Mitchell County NC and my brother and I grew up eating the wonderful green beans she cooked with salt pork, potatoes, and plenty of shellie beans.

We moved to north Alabama years ago. She could still get pole beans and cook proper green beans here, but she always said the best ones were greasys from The Spruce Pine NC area. Anybody who thinks Southern green beans are a mushy mess of bush beans is misinformed. Pole beans or greasys can give you strength to plow fields, dig crops, and mine coal. Bush beans are sorry imitations. Also a catalogue with different kinds of beans. Or login with Facebook, Google or Yahoo!

Calendar Classifieds Guides. Log in Register. Photo by Jonathan Welch. Thanks for reading through to the end… We share your inclination to get the whole story. Older Post. Before you comment The comments section is here to provide a platform for civil dialogue on the issues we face together as a local community. Sounds delicious! Do you have any greasy left for sale before thanksgiving.

Your e-mail address will not be published. All fields are required. Enter your WordPress. Follow Xpress mxarts mxeat mxenv mxnews mountainx. A favorite for salads and freash eating. The superb flavor won it top billing over other varieties in a taste contest. Delicious in salads or pickled. Low acid indeterminate. Yellow pear shape. The uniform, crack resistant fruit is produced all summer on productive vines that need to be staked.

Try growing this together with Yellow Pear. Delicious sliced into salads. Large, smooth, 1-lb. This variety has become very popular in recent years, after being developed by M.

Byles of Logan, West Virginia. They are solid, juicy, and meaty. Perfect for sandwiches, salads, and slicing. Very large lb fruits are deep pink, very flavorful and nearly crack-free. Fruits are large and deep red with no cracks or seams. They are sweet and solid with very few seeds. Dusky pink-purple with darker shoulders. Mild flavor. Ridged at shoulders. Mild, low acid. An old-time favorite. This is an old Russian variety that was renamed in honor of a great civil rights activist.

It will be your best producer early in the season and during cool summers. Indeterminate plants with good cover. These fruits are crack resistant and widely used for tomato paste, canning and juicing. Resists Verticillium and Fusarium Wilt. This tomato's excellent taste and meaty flesh make it an ideal tomato for eating fresh or cooking, for slicing into sandwiches, using in salads or for canning!

Luscious, meaty tomatoes are medium-sized, smooth, and resistant to cracking. Large vines offer good foliage cover 80 days. Superb tasting fruit. Marglobe tomato can claim parentage of many of today's hybrid tomatoes.

A huge, bi-color heirloom: brilliant yellow color with red marbling. Very large with a rich, sweet flavor. Beautiful when sliced. An heirloom from West Virginia. Heavy producer. Absolutely gorgeous bicolor beefsteak tomato, great for slicing. You basically get two beans in one Greasy cut shorts are more satisfying than other green beans, and have a higher protein content. This makes them a popular choice for dinner with a cake of Southern Cornbread. These beans are called greasy because they take on a shiny appearance.

There's nothing greasy about them, but they have a smooth pod that looks shiny, especially when cooked. If you run your fingers along the pods, you'll also notice they have no peach fuzz, which is why they're often described as 'slick. There are as many varieties of greasy beans as there are families along the Blue Ridge. That's because folks from Appalachia passed down their seeds through the generations, creating several heirloom beans.

In fact, some greasys have been traced all the way back to the 's, when a bride would receive seeds as a gift from her family. Greasy cut shorts were the favorite type of bean that my Granny Mac planted in her garden. She was from Hazelwood, which is located in Western North Carolina, one of the areas where greasy beans originated. Greasys are also well established in eastern Kentucky. I have fond memories of stringing beans with Granny on her front porch every summer, while she kept an eye on a big pot of greasys with a chunk of fat back buried inside.

My great-grandmother Compton was there too, rocking in her chair, and dipping snuff like there was no tomorrow. They're harvested from local farmers who sell them by the pound or the bushel.

They're not cheap, but they're in great demand. Greasys often sell out as soon as folks discover they've arrived. My aunt Judi, who now lives in Connecticut, adores these beans and has been known to buy a big mess of them whenever she visits.

Once you grow up on greasys, no other bean will do. The best way to get your hands on these beans is to grow them yourself. They have both greasy beans and greasy cut short seeds for sale. There's even one named Lazy Wife Greasy which must have been named by a disgruntled farmer!

Before you can cook greasy beans, you have to string 'em and break 'em. Sorry, but you can't skip this step. Nobody likes strings in their beans! This is definitely a time consuming process, but well worth the effort. Back in the day, stringing beans was a family affair, and still is in some southern regions. To string beans, hold one in your hand and use your thumbnail to dig into the end of the bean. There, you will find a string that can be easily pulled from one end to the other.

Repeat this step on the other side of the bean, then break the bean into halves or thirds, depending on how long the beans are. Place the broken beans into a large colander, and discard the strings into a bowl. Since greasys take about an hour to cook, the seasoning is very important. The southern way is a good place to start, which includes salt, pepper, and some type of pork or fat.

Granny Mac used fat back , or salt pork, which is a large chunk of fat from the back of a pig. I prefer to use several slices of bacon cut into thirds.