Iroquois Skunk Pole Bean is a vigorous heirloom associated with Haudenosaunee (Iroquois) agricultural heritage in the Great Lakes region. Vines can exceed 8 feet, producing pods that mature into striking black-and-white patterned dry beans. Grow this early-maturing climber on a sturdy trellis for a pantry harvest with rich flavor and a creamy cooked texture. Young pods can also be harvested as tender snap beans. This packet contains 20 non-GMO heirloom planting seeds.

Germination Rate: 96%. Test Date: 1/26. FF.

Texas Minimum Germination Rate: 70%.

Why Choose Iroquois Skunk Pole Bean?

• Heirloom Heritage: Grow a variety associated with the agricultural traditions of the Haudenosaunee and the Great Lakes region.
• Distinctive Dry Beans: Black-and-white patterns make the harvested dry beans memorable. Colors and patterns can change during cooking.
• Two Harvest Options: Pick young pods while tender or let pods mature and dry for shelled beans.
• Vigorous Climbing Habit: Vines exceeding 8 feet make good use of vertical growing space when given strong support.
• Early-Maturing Selection: A useful dry-bean option for shorter growing seasons, with harvest timing dependent on local conditions.
• Creamy Cooked Texture: Fully cooked beans work well in soups, stews and simple seasoned bean dishes. Cooking time varies with bean age and storage.
• Heirloom & Open-Pollinated: Mature seeds can be saved from healthy plants using appropriate isolation and seed-saving practices.
• Non-GMO Seeds: Grow a traditional variety without genetic engineering.

Planting Tips for Success

• Sunlight: Provide full sun with at least 6–8 hours of direct light daily.
• Soil: Choose well-drained, moderately fertile soil with a pH of 6.0–6.8. Avoid excessive nitrogen and waterlogged ground.
• When to Plant: Direct sow after frost danger passes and soil reaches at least 60°F. Direct sowing avoids disturbing sensitive roots.
• Support: Install a sturdy trellis or pole structure before planting. Vines can exceed 8 feet. For a Three Sisters planting, let suitable tall corn establish before adding beans so the stalks can support the vines.
• Depth and Spacing: Sow 1–2 inches deep and 4–6 inches apart at the base of supports. Thin to about 6 inches apart, with rows 24–36 inches apart.
• Watering: Maintain even moisture during germination, flowering and pod fill. Reduce watering as mature pods dry down.
• Fertilizing: Use a soil test to guide amendments. Avoid overfeeding with nitrogen, which can encourage foliage instead of pods.
• Young Pod Harvest: Pick pods while tender, before seeds swell, for cooking as snap beans.
• Dry Bean Harvest: Harvest when pods are papery and beans rattle inside. Finish drying in a sheltered, airy location as needed before shelling and storage.
• After Harvest: Compost healthy vines or incorporate them into the soil to return organic matter. Remove diseased plant material.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.

Cooking Methods

• Stovetop Dry Beans: Sort, rinse and soak dried beans in the refrigerator. Drain, cover with fresh water and boil for 30 minutes before simmering until completely tender. Do not rely on a short cooking time alone.
• Slow Cooker: Boil soaked beans in fresh water for 30 minutes before transferring to a slow cooker. Continue cooking until fully tender; do not cook raw dried beans in a slow cooker alone.
• Pressure Cooker: Follow the appliance manufacturer's dried-bean guidance for water, maximum fill, cooking time and pressure release. Check that beans are completely tender.
• Soups & Stews: Add fully cooked beans to vegetable soup, chili or a corn-and-squash stew for creamy texture.
• Young Snap Pods: Steam or sauté young, tender pods for a fresh garden side dish.
• Garden Combinations: Pair cooked beans with corn and squash. The recipe below is a modern home-kitchen preparation, not a claim to a traditional Haudenosaunee recipe.

Order Iroquois Skunk Pole Bean Seeds Today

Order yours today and grow climbing heirloom beans for fresh harvests and satisfying pantry meals.

Nutritional Information

Applies to cooked harvested dry beans, not planting seeds. Per 1/2 cup cooked beans, approximately 86g.

• Calories: 110
• Total Fat: 0.4g
• Sodium: 1mg
• Total Carbohydrate: 20g
• Dietary Fiber: 7g
• Total Sugars: 0.5g
• Protein: 7g
• Folate: 120mcg (30% Daily Value)
• Iron: 1.8mg (10% Daily Value)
• Magnesium: 55mg (13% Daily Value)

These are the existing listing's reference figures, not a variety-specific laboratory analysis. Nutrition varies with serving size and preparation. % Daily Value describes a nutrient's contribution to a daily diet.

Important Disclosures

• Variety Disclaimer: Heirloom beans may vary in size, pattern and maturity. Results depend on climate, soil and gardening practices.
• Support Required: This vigorous pole bean needs a sturdy climbing structure and is not suitable for unsupported bush-style growing.
• Dry Bean Note: Allow mature pods to dry before shelling, then finish drying the beans thoroughly before storage. The existing variety reference is approximately 600 seeds per pound; this packet contains 20 seeds.
• Seed Storage: Keep planting seeds cool, dry and away from sunlight. Refrigeration in an airtight container can extend viability. Properly stored bean seeds may remain viable for 3–4 years, with germination declining over time.
• Planting Zones: Growing seasons suitable for this annual can be found across USDA Hardiness Zones 3–10. Use local frost dates and warm soil to plan planting, allowing enough frost-free time for mature dry beans.

Iroquois Skunk Bean, Corn and Squash Stew

A modern garden-to-table stew with creamy beans, sweet corn and tender winter squash. Use harvested dried beans, not the planting seeds in this packet. Serves 6. Prep: 20 minutes, plus overnight soaking. Cook: approximately 1½–2½ hours, depending on bean tenderness.

Ingredients

• 1 cup harvested dried Iroquois Skunk beans, shelled, sorted and rinsed
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 3 cups peeled winter squash, cut into 3/4-inch cubes
• 2 cups sweet corn kernels, fresh or frozen
• 4 cups low-sodium vegetable broth
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 1 tablespoon apple cider vinegar, optional

Directions

1. Discard damaged beans and debris. Cover the beans generously with water and soak in the refrigerator for 8–12 hours. Drain and discard the soaking water.
2. Place soaked beans in a pot and cover with fresh water by about 2 inches. Bring to a full rolling boil for 30 minutes, adding hot water as needed to keep beans submerged. Reduce heat and simmer until completely tender throughout, approximately 45–90 minutes longer or as needed. Do not taste or serve firm or undercooked beans. Drain.
3. Heat olive oil in a large heavy pot over medium heat. Cook onion for 5–7 minutes until softened, then stir in garlic for 30 seconds.
4. Add squash, broth, sage and thyme. Bring to a gentle boil, reduce heat and simmer for 15–20 minutes, until the squash is tender.
5. Add the fully cooked beans and corn. Simmer for 8–10 minutes, stirring gently. Mash a few squash cubes into the broth for a thicker stew, or add a little water for a lighter consistency.
6. Season with salt and pepper. Add apple cider vinegar if desired for brightness. Serve hot in shallow bowls.

Serving option: Pair with cornbread or a simple green salad. For a little heat, add a pinch of red pepper flakes with the garlic.

Food safety and storage: Never eat raw or undercooked dried beans. Refrigerate leftovers in shallow containers within 2 hours. Use within 3–4 days or freeze for up to 3 months. Reheat leftovers to 165°F.

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