The Beans

A black pole bean with a history that begins long before its name. This variety was carried by the Cherokee people during their forced removal west in the 1830s — seeds kept through one of American history's most devastating chapters. It produces deep purple-black pods that dry to a glossy, near-midnight bean. Earthy, rich, and deeply satisfying in long-cooked preparations.

​Named for the distinctive mottled pattern on the dried bean — brown and tan, with markings that do, in fact, look a little like the organ in question. A Southern Appalachian heirloom with strong regional identity and a meaty, full-flavored profile that holds its texture well. A favorite among chefs who want something familiar enough to use and distinctive enough to talk about.

​Harvested in the fall when the pods turn from green to streaked and speckled, this is the quintessential Appalachian shelly bean — eaten fresh from the pod before fully dry, with a creamy, starchy texture that bears almost no resemblance to a canned bean. A seasonal treasure that most people outside the mountains have never tasted.

The name comes from the glossy, un-fuzzy pod — a texture that old-timers in the mountains prized because it meant less string and more eating. Greasy beans are a beloved Appalachian tradition, slow-cooked until silky and deeply savory. The Cutshort variety is compact and prolific, with a flavor that is as close to heirloom as heirloom gets.