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Contender Bush Bean Seeds

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Our price: $2.49
SKU162671
SKU1626712
SKU162673

Quantity 267 item(s) available
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Contender (45 days)
 

Contender bush bean is our #1 selling bean for three years running now.  There is a good reason for that--taste and reliability.

Contender is an early bush bean, that is reliable, heavy yielding, and considered by many to be the earliest producing bean at an amazing 40-45 days! 

Contender bean is perfect for short, cool seasons where other beans may not perform well.  This bean is mildew tolerant and still does well in hot weather.

Contender bean pods are 6" long, stringless, medium sized, and slightly curved.  Plants grow 12-22" tall.  Contender beans are excellent straight from your garden or cooked.

***In our taste test people said contender was milder in flavor compared to some other bush beans, but much more tender making it perfect for stir frys or fresh in salads. 

The Texas Gardener Magazine says about Contender been seeds...

"The most common type in our Texas gardens is the standard round-podded types. One that is an old standard with Texas gardeners is ‘Contender.’ This bean consistently produces nice crops of good quality pods and does well in many different soils and climates. I have conducted trials for a number of years and although ‘Contender’ has never been the winner in productivity, it was always in the top group."

 

Contender Beans are recommended by the Following State Universities or Ag Extension Offices as a variety that performs well for their region .  CA, FL, TX

Seed Planting Depth

Germination Temperature

Days to Germination

Row Spacing

Plant Spacing

100' Row Yield

Sun

1.5" 75 7-10 4-6" 4-6" 24 lb. (fresh) Full

Planting Tips for Heirloom Beans:

50-60 days for green, 100+ days for dry beans. Beans typically need warm soil of 65° or higher. Grows best in full sun with well watered soil. Regular harvesting of the young pods will ensure a greater yield. Boost yields and germination by adding inoculants.

Avoid planting in soil that stays wet.  Heirloom bean disease thrive in wet conditions, and the roots may not get enough oxygen.

Heirloom beans like soil that is slightly acid, about 6.5.  This can be achieved by adding mulched pine needles, peat moss or sulfur. 

Try wide row growing for bush beans.  Make your heirloom bean rows three across instead of just one.  Three wide is perfect because most people can reach across that width.  You can grow 3 times the amount of heirloom beans in the same space, you reduce the amount of area for weeds, and you'll save on water.

Heirloom seeds are hardy but always take care with your garden seeds to give them the appropriate amount of moisture - not letting the vegetable seeds dry out prematurely or overwatering and possibly having them rot.

 

A quick guide to preserving green or wax beans

Pick your beans when they are tender and still snappy. Rinse the beans of and let them dry out as much as possible. Cut off the stem end. Using a darning needle and white thread or kite string, string the beans through the center, leaving both the ends loose. Wrap the string around the first and last bean, ensuring that the knot will not pull through. Hang the beans in a clean, dry place until they are wrinkled and dried out. Keep them hanging until you are ready to use them or put them in a clean sack with a bit of salt to keep bugs away. Cook them until tender by boiling them to get them clean, then drain, rinse and add to stews or soups.

Roast Green Beans with Garlic

Ingredients:

  • 1 lb trimmed green beans
  • 1/4 cup Extra Virgin Olive Oil
  • 3 clove of garlic, smashed
  • 3 thyme sprigs, halved
  • salt and pepper to taste
  • 3 anchovy filets, mashed with a fork
  • zest of 1 lemon
  • 2-3 tsp lemon juice

Instructions:

Preheat oven to 450 and set a rack on the upper level

In a large baking dish, toss the beans with olive oil, garlic, thyme, salt and pepper. Spread into a single layer and roast, tossing occasionally until tender and lightly browned (about 15 minutes)

Discard the thyme sprigs and transfer beans to a bowl.  Add anchovies, lemon zest and lemon juice.  Toss well and serve warm or at room temperature.

 

Green Beans with Walnuts, Fennel and Feta

Ingredients:

  • 2 tbsp balsamic vinegar
  • 1 tsp coarse ground mustard
  • salt and pepper to taste
  • 1/3 cup Extra Virgin Olive Oil
  • 2 pound trimmed green beans
  • 1 small bulb of fennel (thinly sliced)
  • 3/4 cups roasted, chopped walnuts (You could also use pine nuts or pecans)
  • 4 oz crumbled feta

Instructions:

Whisk together vinegar, mustard and oil.  Season with salt and pepper

Blanch green beans, cooking 6-8 minutes until tender. Set aside.

Combine beans, fennel and walnuts in a lrage bowl.  Add feta and dressing just before serving.  Toss well to coat.

This dish can be served at room temperature or chilled.

 

 

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Customer Reviews

  • Author: Andrew Sarniak
    I live in Michigan, this bean did very very well. I had enough to eat for the season and still harvested about 300 seeds for next year. I started with less than 20 plants. Didnt have enough to can though.

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