Phaseolus vulgaris

The Rosso di Lucca Bean is a Tuscan heirloom and a staple in the simple and rustic dishes there, where the ingredients carry all of the flavor. This bean is traditionally served warm, dressed with olive oil, garlic and sage, and a piece of crusty toasted sourdough bread, or added to soups and pasta dishes. Rosso di Lucca has a rich flavor profile that is a great substitute for the more ordinary kidney bean.

Plants have a compact bush habit and high yields.

90 days to dry beans

Minimum 20 seeds

Slow Foods Ark of Taste Variety