Phaseolus vulgaris

Chilean Butter Bean is a South American heirloom bush variety, grown for its large, creamy-white seeds and smooth, buttery texture. Despite its name, it is not a true butter bean in the lunatus group, but rather a plump-seeded dry bean of Phaseolus vulgaris. This variety has been cultivated in Chilean home gardens for generations, often featured in traditional dishes such as porotos granados and other slow-cooked stews.

The beans are best used as a dry or shelling bean, as the pods themselves are not suitable for green bean use. Once rehydrated or cooked from fresh, the beans become soft and creamy, absorbing flavours beautifully and adding richness to broths and hearty winter meals. Their neutral, slightly nutty taste pairs well with root vegetables, maize and aromatic herbs.

Direct sow into well-drained soil after the last frost. Plant seeds 2 to 3 cm deep, spacing 10 to 15 cm apart in rows spaced 40 to 50 cm apart. Seeds germinate in 7 to 14 days when soil temperatures range from 18 to 24°C. Avoid soaking the seeds prior to planting, particularly in damp or cool conditions, to prevent rot.

This is a compact, bush-type plant that does not require support. It performs well in full sun with regular watering, especially during flowering and pod fill. Harvest pods once they have fully dried on the plant, typically at 90 to 100 days from sowing. Mature seeds are large, firm and cream-coloured.

To support healthy growth and maximise yields, inoculate with SoyGro Beanflo before planting. This microbial inoculant improves nitrogen fixation and enhances soil fertility, especially in areas with limited legume planting history.

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