Blue Shaxamaxon

Pole dry. Pods turn dark purple when dry. This bean is named for a Lenape meeting and fishing place along the Delaware river, which is now known as the Kensington, Fishtown, and Port Richmond neighborhoods of Philadelphia. It is said to be a pre-1800 Lenape pole bean that was preserved by Quaker farmers in the area, and is said to have been cooked in black mush. A polenta made with blue or black cornmeal. Source Phil Seneca East Pittsburgh, Pa 2014.