I'm also a fan of "Fortex", for its long pods (to 11"), firmness whether fresh or canned, and excellent flavor. They are especially great eaten raw. It has good cool-soil germination and disease resistance. The pods stay stringless & fiber-free for a long time, so you don't need to pick them every day. It's yield is also more prolonged than many pole beans; you pick less per day, but over a more sustained period. Like most varieties, "Fortex" does have weaknesses. The long pods are very susceptible to wind bruising, so where high winds are a problem, they might not be the best choice. Many in warmer climates have reported poor yield. "Emerite" (pole) has much in common with "Fortex", since both are filet-type beans. It too has excellent cool-soil germination. The round pods are exceptionally straight & firm, and IMO, it is one of the best pole beans for freezing & canning. "Kentucky Wonder" (pole) has a very high yield potential, is widely adapted, and is one of my favorites for flavor... but as others have mentioned, it must be picked young. "Rattlesnake" (pole) is widely adapted, but does especially well in warmer climates. It has great flavor & a pretty decent yield. "Blue Marbutt" (pole) has a very high yield, firm pods, and does well in warmer climates. I'm not much of a fan of bush beans now, but when I grew them, I liked "Greencrop". It is an older Kentucky Wonder-type bush bean, with large slightly flattened pods, great flavor, and a high yield. There are some great heirlooms offered for trade by members of the Bean Forum.

Carol- They do have both types. I found some wonderful Emerite beans (seeds from Scheepers) that have lavender flowers and green beans. No matter how long they grow, they don't seem to get tough. They're beautiful with the Purple Pole beans, which have dark purple flowers and purple beans...which turn dark green when you cook them :)

After reading the comments about brown bunch beans last year I decided to try them and ordered from midnight trader on ebay. After 40 years of gardening and trying a multitude of green bean varieties my quest is finally over these are the best tasting beans I have ever grown. These beans are also virtually stringless when picked young and tender and also can well but when eaten fresh are in a league of their own. From the seed I saved from last years crop I was able to plant a full crop this year and Brown Bunch Beans will be a staple in my garden for years to come. Thanks to all of you who commented on this site that put me on to these beans I would have never have tried if not for you.

This is a Giada De Laurentiis recipe and it is excellent. Very light and flavorful. My husband loved it. I substituted spinach for the radicchio since my husband loves fresh spinach. The spinach and bean mixture would be good with chicken too. Whitefish with Lemon Vinaigrette Recipe courtesy Giada De Laurentiis Recipe Summary Difficulty: Easy Prep Time: 15 minutes Cook Time: 20 minutes Yield: 6 servings User Rating: 8 tablespoons extra-virgin olive oil 3 shallots, thinly sliced 1 large head radicchio (about 12 ounces), coarsely chopped (I use fresh spinach) 1 (15-ounce) can cannellini beans, drained and rinsed 1/3 cup fish broth (I use chicken broth) Salt and freshly ground black pepper 6 (5 to 6-ounce) whitefish fillets, such as tilapia All-purpose flour, for dredging Lemon Vinaigrette, recipe follows Heat 2 tablespoons of oil in a heavy large skillet over medium heat. Add the shallots and saute until tender, about 2 minutes. Add the radicchio and saute until wilted, about 5 minutes. Add the beans and broth, and cook until the beans are heated through, stirring often, about 5 minutes. Season the radicchio mixture, to taste, with salt and pepper. Meanwhile, heat 3 tablespoons of oil in a 14-inch (or 2 smaller) nonstick frying pan over medium-high heat. Sprinkle the fillets with salt and pepper. Dredge the fillets in flour to coat completely. Shake of the excess flour and fry 3 fillets in each pan until they are golden brown and just cooked through, about 3 minutes per side. Spoon the radicchio mixture over the center of the plates. Top with the fillets. Drizzle the vinaigrette over and serve immediately. Lemon Vinaigrette: 1/4 cup fresh lemon juice 1/4 cup lightly packed fresh Italian parsley leaves 2 cloves garlic 2 teaspoons finely grated lemon zest 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/3 cup extra-virgin olive oil Blend the lemon juice, parsley, garlic, lemon zest, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper. Yield: scant 2/3 cup Prep Time: 10 minutes Cook Time: none Episode#: EI1F04 Copyright © 2003 Television Food Network, G.P., All Rights Reserved