Calypso – Calypso Beans
Calypso Beans Extremely productive 15” plants grow well in almost any climate. Unique markings resemble the Japanese symbol that represents perfect balance. Easy to shell. 75-90 days.
Calypso (Phaseolus vulgaris) Hailed by many as the all-time greatest bean for baking, casseroles and soups. Can also be used as a green bean when the pods are young and tender. Extremely productive 15” plants grow well in almost any climate. Unique markings resemble the Japanese symbol that represents perfect balance. Easy to shell. 75-90 days.
Growing Calypso Beans
- Prepare a spot in the garden that gets full sun, at least six hours per day. Spread a 2- to 4-inch layer of compost over the ground, and dig it into the top 8 inches of soil.
- Plant black and white calypso beans early in the spring as soon as the soil temperature rises to 60 degrees Fahrenheit or in late summer when it drops to 80 degrees F.
- Direct-seed beans 1 inch deep into the soil and 3 to 5 inches apart. Cover the beans with soil, and water the area after planting.
- Apply 1/2 inch of water twice a week through the growing season. Water the soil at the base of the plants, and avoid getting water on the foliage.
- Weed around the bean plants by hand every one to two weeks to keep weeds from competing with the crop.
- Harvest when the pods dry on the plant 70 to 90 days after planting. Clip each bean from the plant.
- Remove the plants after the harvest by pulling them from the ground. Beans are annuals that need to be replanted from seed at the beginning of each growing season.
Freezing Green Beans: Rinse your beans in cool water and then drain. Cut the ends of the beans off and then cut the beans to whatever length you prefer. Put the calypso beans into rapidly boiling water, cover the pot and boil them for 3 minutes. (You can re-use this water three to five times – but make sure it’s brought back to a rolling boil). Use a large slotted spoon to remove the beans from the boiling water and immediately plunge them into a bowl of ice water to stop the cooking. Keep them in the ice water for 3 minutes. Drain them well. Put the calypso beans into a reusable airtight freezer container or ziplock freezer bags. Make sure you get as much air out of the container or ziplock bag as possible to help prevent freezer burn.
this recipe is for calypso beans. But, this recipe would also work well with anasazi beans which have a similar flavor and beautifully variegated pattern. The beans stew in coconut milk and then are finished off with ginger and black mustard seeds. These beans are delicious with roasted cauliflower..
Calypso Beans only contain about 290 calories for 4 oz and they are very low in fat… thus Calypso Beans are great weight loss food. Calypso Beans have lots of antioxidants, this means beans can boost our immune system and help prevent diseases such as auto-immune disease, colds, flues, cancer and more. Calypso Beans have lots of wonderful fiber that boost your immune system by creating a place for probiotic bacteria to grow. Thus keeping good bacteria working to keep you healthy and preventing bad bacteria from taking over and creating disease. Good colon health = good health… and eating Calypso Beans can reduce the risk of colon and rectal cancer.
Other Bean Varieties Worth Checking Out