Norwegian Bush Beans

Description

• The Norwegian bush bean is a variety of dry bean that exhibits a brownish rust or butterscotch color with an elongated shape and a small white spot. It is renowned for its delicious flavor, disease-resistance and usefulness as a baking bean. The beans are similar to kidney beans but are skinnier. They are larger than many other beans and form in groups of four to seven in pods reaching about 5 inches long. The compact, bushing plants are ideal for short-season areas.

Growth Habit

• Norwegian bush beans mature earlier than many other dry beans and are often the first to ripen, maturing somewhere between 75 and 103 days after planting. Growers report that Norwegian beans are prolific producers despite their small to medium height. A 10-foot row will produce about 1,500 beans, or 599 grams of harvest.

How to Grow

• Plant the Norwegian bush bean in springtime once soil temperature is warm, ideally 75 to 85 degrees F. A pH between 6.5 and 7.5 is ideal. Avoid planting where legumes have been growing in the past three years. Provide full sun and adequate air movement. Since beans absorb nitrogen directly from bacteria rather than from the soil, they do not need significant fertilizer after establishment. While the plant is establishing, provide an organic fertilizer to ensure nitrogen needs are met early in life. As bush beans, Norwegian beans do not require a trellis or other support.

Harvest and Use

• Harvesting this variety is easy since pods shell easily and beans tend to develop evenly and ripen all at once on a plant. As with all dry beans, harvest the Norwegian bean when pods are mature and dry and the plant is dead. Commonly used as a baking bean, Norwegian beans keep their shape well when cooked. Soak the beans overnight before cooking, then use in soups, baked beans or other preparations.