A triple-treat bean that is a joy to grow because it is so easy. 2' plants set abundant 5" round pods of plump shiny black seeds that resist shattering in the garden, yet are easy to shell. Coco can be harvested young as a green bean. Ten days later it’s a good shell bean, but really comes into its own as a refried or soup bean. Larger than other black beans—and early! Cooks quickly with a delicious aroma that promises a hearty robust soup. A French heirloom with likely primary origin in the Rio Coco area of Nicaragua and Honduras. Did not become popular until the mid-1900s when the French overcame their aversion to the way these beans impart their color to other ingredients in a dish.
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