Charles Vancouver Piper wrote a very interesting account of LabLab Bean trials in the very early 1900’s. One of the beans he describes in that work: “The Bonavist” Is very similar to this bean that Joe sourced from China. It was called “Beh Pien” and the bean was large and of a creamy color. Because so many landraces don’t get the honor of being named by the people that grow them, Joe has called this bean the” Beh Pien Giant” in honor of the similar bean that were described in Piper’s classic bean work. The “Beh Pien Giant” beans that Joe has brought us were first grown out by he and his kids in 2004 in Veracruz, Mexico. The vines were wildly vigorous, producing huge masses of large edible white flowers, followed by oodles of pods. The seeds are huge for a LabLab Bean and are cooked and eaten as a delicacy. The young pods would presumably be a great cooked vegetable.Dry seeds and mature pods of some varieties and forms of LabLabs have prussic--hydrocyanic Acid-- (think Cyanide) in them..just like mature lima beans, but thorough cooking destroys this risk and makes them very safe to eat.
This seed is brought to us by Botanical Explorer, Joseph Simcox: learn more here