Bush or snap beans are a popular plant for the Florida vegetable garden. They are very easy to grow, even in poor soil almost all year round. As the name implies, bush beans grow on a bush that is able to stand unsupported. Bush beans can be either snap beans (formerly called string beans because of their fibrous pods) French or shell beans. Pole beans are similar but grow vertically on a support such as a tripod of 8ft poles, a trellis or fence. Since they grow vertically, pole bean yields per square foot are significantly higher than most bush bean varieties. A ten-foot row of pole beans can produce 8 pounds of beans in a single season. The estimated yield for bush beans in the same space is only 4.5 pounds.

Popular bush varieties for N. Central Florida include: ‘Blue Lake', 'Contender', 'Roma II', 'Provider', and 'Cherokee Wax' (a yellow wax type). Pole bean varieties for Florida gardens include: ‘McCaslan,’ ‘Kentucky Wonder,’ Kentucky Blue, ‘Rattlesnake,’ and ‘Blue Lake’

Some beans like Blue Lake mature all at once and are great for canning while others such as Jade and Roma II mature sequentially. Details are usually on the seed packet.

Beans are best grown from seed sown directly into the garden as they do not transplant well. Beans grow in most soils but do best in soil with added compost and which receives at least 6h of sun per day. Seeds should be sown about 2” deep and 1” apart. After germination they should be thinned to be about 2-3” apart. In Alachua County beans can be planted in the Spring after the soil warms up (typically about two weeks after the last frost) and sequentially after that every two or three weeks through June. They can also be planted in Mid to late August through early October for a fall and winter crop. The plants are frost sensitive so should be covered to protect from any early frost. With good planning beans can be harvested into December. Beans are very productive, and eight plants will produce enough to feed a family of four. The plants also do well in containers in full sun.

Since ancient times, one common support structure for climbing beans has been corn stalks. Corn, beans, and squash are called the “Three Sisters,” a winning combination discovered by Mesoamerican peoples thousands of years ago. The corn provides support for the beans, the beans fix nitrogen to fertilize the soil, and the shade from squash leaves suppresses weeds.

The soil should be kept moist after planting until the seeds germinate. Thereafter they should be watered if the top inch of the soil feels dry. A layer of mulch can prevent weed growth. Care should be taken when weeding. Shallow cultivation is best for controlling weeds since bean plants have weak root systems. Beans are legumes and produce their own nitrogen and should be fertilized at about half the rate used for other vegetables.

Pole beans may need help to climb the stake or trellis in the early stages of growth. They can be encouraged to climb by gently tying the growing stems to the support structure with garden twine.

Although green beans are easy to grow, a few problems can occur. Insect problems include leaf beetles, aphids, and spider mites. Disease issues include anthracnose, rust, powdery mildew, and grey mold. Most of these problems can be prevented or controlled by using sound cultural practices and planting resistant varieties. Occasionally an insecticide or fungicide may be needed to control insects and disease problems.

harvest

Beans mature in 50-75 days from planting and are ready to harvest when they are the size of a thin pencil. This is when they are most tender. The pods mature very quickly, and plants should be checked every other day at the minimum to harvest before the pods ripen. Regular harvesting encourages more flowers and new growth. If beans are not harvested regularly energy is used to produce seeds and new growth is inhibited. Pole beans are easier to harvest since little stooping is required. They are also more productive and take up less space in the garden. Beans store well in a closed container in the crisper drawer of the refrigerator for up to two weeks.

Ingredients:

3 cans (14.5 oz. each) cut green beans or 6 cups fresh cut

¾ cup chicken or vegetable broth)

1 can (10.5 oz.) cream of mushroom soup

1 spring fresh thyme

1 teaspoon garlic powder

¼ tsp black pepper

1 container (6 oz.) French's Crispy Fried Onions

Instructions:  Drain canned beans and reserve ¾ cup of the liquid from the beans. In the bottom of a 6qt Instant Pot, add the liquid from the beans, topped with beans, soup, garlic powder, thyme, and black pepper. DO NOT STIR and add in the exact order above. Secure the lid and make sure the valve on top is set to "SEALING." Select High Pressure (or Manual) for a cook time of 2 minutes. Once cook time ends, do a quick release of the pressure by moving the valve on top to "VENTING."  Open the lid (away from your face) and give the dish a stir, making sure to combine the soup with the liquids. Allow to sit for 3-5 minutes, as the sauce will thicken on its own. When ready to serve add the crispy fried onions on top! Recipe tested in 6 qt. Instant Pot.

Selecting, Preparing, Storing and Cooking Green Beans submitted by:  Martha Maddox, CEA IV, Family and Consumer Sciences Agent, UF/IFAS Extension Alachua County.