Phaseolus vulgaris

Black Trout is a rare heirloom bush bean originally from Germany, treasured for its rich culinary flavour and decorative appearance. The seeds display a striking contrast of white to ivory backgrounds marked with deep purple-black speckles, resembling the flecks of a trout’s back. Known by other names such as Trout Bean or Mexican Black Trout, it has earned praise from gardeners and chefs alike for its dual-purpose utility and robust yields.

These beans are excellent served fresh when young, but they truly shine as a dry bean in winter stews, soups, and slow-cooked broths. Once dried, their mild and creamy texture holds its shape beautifully and readily absorbs spices and aromatic flavours. The marbled seeds also make a beautiful addition to jar mixes and pantry displays.

Sow seeds directly into warm, well-drained soil after the last frost. Plant 2–3 cm deep and space 10–15 cm apart in rows 40–50 cm apart. Soil temperatures of 18–24°C will support germination within 7–14 days. Avoid pre-soaking seeds, as this can cause rotting in cool or overly damp soil.

Black Trout is a reliable performer in full sun, growing vigorously and reaching maturity within 90–110 days. Allow pods to dry fully on the plant for dry bean use. Harvest and store once the pods are brittle and the seeds are hard and glossy.

To enhance growth and boost yields, inoculate seeds with SoyGro Beanflo. This beneficial treatment encourages root development and improves nitrogen fixation, especially in gardens with low legume history or poor soils.

Standard packet contains approx. 25 seeds
Petite packet contains approx. 10 seeds

Using Beanflo-Rhizobium bacteria when planting your bean seed is the most cost effective way of putting nitrogen fixing bacteria into your soil, creating healthier soil for a more productive harvest.