Home > Heirloom Vegetable Seeds > A-Ca > Bean Seeds > Bush Beans > Provider Bush Bean Seeds
Provider bush beans Provider bush beans Provider bush beans Organic Provider bush beans Organic Provider bush beans

Provider Bush Bean Seeds

Sign in to rate

Market price: $2.79
Our price: $2.49
Quantity Price

Quantity 238 item(s) available
add to wishlist

Provider (50 days)

Introduced by Dr. Hoffman of South Carolina around 1965.

Maroon colored beans.  Once was a white seeded variety, but not sure it still exists anymore in the seed trade. 

Snap bean for home gardens, local market, shipping fresh and for freezing.  15-17" vines, bushy, sturdy, and strong roots. 

Pods round to heart-shaped, straight, 5-1/4", fleshy, low fiber, stingless, and medium dark green.

Excellent for cool soil emergence for early season or cool coastal climates. Though it has a concentrated early set, it does provide for longer than many bush snap beans.

Good flavor and high yields.  Widely adaptable. 

***In our taste test people said provider was more firm, crisp, sweet and had a true "bean" flavor compared to other bush beans. People also said because provider was more firm they would use them in casseroles or boiled w/red potatoes.

provider bean

A great canning variety as it holds its form and doesn't become mushy/soggy.  The true "beany" flavor of this heirloom really shines when canned.  No tin can taste here!  It will remind you of picking summer beans while cuddled by the winter fireplace. 

Resistant to common and NY15 bean mosaic and pod mottle viruses, and is tolerant to powdery mildew

Provider is Recommended by the Following State Universities or Ag Extension Offices as a variety that performs well for their region. FL, KS, NY, OR, TX

Seed Planting Depth

Germination Temperature

Days to Germination

Row Spacing

Plant Spacing

100' Row Yield


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. Grow 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 diseases 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 - don't let the vegetable seeds dry out prematurely, and don't overwater and possibly have them rot.


A quick guide to preserving green or wax beans

Pick your beans when they are tender and still snappy. Rinse the beans off 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


  • 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


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


  • 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


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.



: *
: *
: *

Product rating

Sign in to rate

Customer Reviews

  • Author: Kate
    My grandma grew Provider beans in her huge Oklshoma garden, and we canned quarts of them every summer. I grow them in Colorado at 8000 feet, and they do great with our cool nights snd short growing season. 3 7 foot rows produced 60 lbs of beans.

Add your review here

: *
: *
Type the characters you see in the picture: