Take photos and post them, you want to be sure of what you have before taking any advice!

They look like a clasic rattlesnake variety. I do not no of any white seed varieties that have purple or lavender blooms. Most of the Cornfield varieties and rattlesnake types have lavender blooms, much more prolific vines and deep green leaves with purple in the viens and stems and typically striped or purple hued pods. Also when cooked, same applies to Limas, white seeded beans oor limas make a relatively clear broth and milder taste, Colored seed make a relatively brown broth and richer taste. The seed typically stay white till the pods turn yellow at that point they begin to get color and the true color is not there until the pod is dry. Also the new seed will be lighter in color than old seed or seed from previous year. even if seed kept in the freezer will darken with age. So final answer I would go with rattlsnake let some pods turn yellow and dry on the vine and that will tell. The dry seed with emphasis on dry seed will be brown with darker stripes in the seed just like the bean pod. When saving seed select pods that represent the bean. For the rattlesnake types I have I leave pods that are full, long and slender and with good striping, not pods that are short not filled out little or no stripping or too much stripping that it is nearly purple. So leave some of the best and represtative pods to fully ripen, if heavy rain or pests are a problem pick the pods when they are solid yellow shell out the beans which will be white with some faint stripping and allow to dry. I put in a spare bedroom under a ceiling fan on high to circulate the air. That is also I have make my leather Britches. When dry the seed will turn light tan and stripes will darken. After a couple of weeks under the fan put into a freezer bag and place in the freezer. This will kill any bugs that will hatch out and eat the seed. I would permanently store them in the freezer but they can be taken out after a few days in the freezer. Rodger

Thanks for sharing your techniques. I saw a peek-a-boo in F&P (I think) and I have been wanting to make one. They are cute. Rosa

Here is an easy dessert dip that looks very festive inside a hollowed out pumpkin. Serve with cinnamon graham crackers. You'd have to keep it cold, but wouldn't have any prep work once you arrived. Glenda's made this too and really liked it. Tastes just like pumpkin pie. Here is a link that might be useful: Pumpkin Fluff