Purple beans are a common name given to several different varieties of purple fresh picking snap type bush and pole bean plants with names such as Royalty purple and Royal Burgundy.

Purple beans are essentially green beans disguised in a violet hued skin. They maintain the same lean cylindric shape, size and stringless seam. Underneath the purple shell is the same crisp translucent succulent green flesh and pale lime green peas. The flavor matches that of a French green bean with grassy notes and a sweet finish. And, once cooked, the violet hues fade to green, leaving the purple bean to appear as common as a green bean.

Serving Ideas

Purple beans can be used in both cooked and raw preparations, though once cooked their exterior will fade from purple to green. Slice lengthwise to showcase their bi-colored hue and use fresh in green, stacked and grain based salads. Combine with garlic and spices to make pickled beans for use on sandwiches, salads or in spicy cocktails. They can be steamed, sauteed, baked and used in recipes wherever traditional French beans are called for. Their flavor pairs well with onion, lemon, parsley, almonds, dill, tomato, hard cheeses, quinoa, bacon and eggplant.

Geography/History

All common green beans can trace their origins back to Central and South America. Purple beans can be found in all common bean growing regions, thriving in the long warm days of the summer months throughout temperate regions of the Americas, Asia and Europe. Though purple beans are a warm season crop and are generally frost sensitive, they are the most prolific growing bean in cool weather.

Seasons/Availability

Purple beans are available in summer.