Sounds like a purple hyacinth bean to me...

Thanks, That is my Vine. Anyone know if their is anything special about saving or using the seed?

Hyacinth bean or Dolchis lablab is an edible bean but only with boiling and rinsing twice before eating (toxic raw = cyanogenic glucosides). I have harvested the beans, dried them then boiled them twice in new water each time. They taste like any other green bean or snap bean, but they lose the pretty purple color after cooking. I grow them for the lovely flowers and all the bees that harvest the pollen on them, the hummingbirds that flock to them, the long and prolific flowering period, and the unusual colors for an annual vine. I have heard that the very new green leaves and flowers can be eaten raw like spinach in a salad and that the older leaves and flowers cooked or steamed are used as for spinach but I have not tried them this way. They say the large tubers can be steamed or baked but that is pushing it for me. I'll just keep on planting them for the bees and hummers and shade in the summer by the shed. Make sure you have identified this vine correctly before you taste it.

Nancy the nancedar

Here is a link that might be useful: Dolchis lablab

It will self sow, if you wait next spring for the babies to sprout where it grew this summer. Because they are slow to sprout, and may not be exactly where you want them, saving some of the mature seed pods (store cool and dry, as any other bean) and sowing the seeds, as you would any other bean seed, in late Jan-Feb. next year will guarantee you plants where you want them.

Soak or nick seeds to start faster.