Hank's Xtra Special Baking Bean is a creamy dry bean that nearly vanished from cultivation before being rescued from obscurity. This bush variety reaches just 18 inches tall and produces beans ready to harvest in 98 days, making it manageable for most growing seasons. Once nearly extinct, it now thrives in home gardens and commercial farms across the Hudson Valley, celebrated for its exceptional baking qualities and the remarkable story of preservation behind its revival.
Full Sun
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18in H x ?in W
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A creamy legume that spent years on the brink of extinction, existing in only a few pounds before its dramatic rediscovery and restoration. Selected and beloved by Hank Losee, a gardener in Ghent, New York, the variety was revived through the collaborative efforts of his daughter Peg, Glynwood, Hudson Valley Seed Company, and regional chefs and farmers. Its success has been remarkable enough to capture attention in The New Yorker, a testament to both the quality of the bean and the power of community-driven seed conservation.
This dry bean is prized for baking, living up to its name through its creamy texture and rich flavor when cooked. It transforms soups into silky, satisfying dishes and bakes into tender beans that hold their shape while becoming luxuriously soft. The bean suits slow-cooked preparations that allow its full character to emerge.
No timeline data available yet for this variety.
Direct sow seeds into warm soil after all frost danger has passed and soil temperature reaches at least 60 degrees Fahrenheit. Plant seeds about 1 to 1.5 inches deep, spacing them 4 inches apart in rows 18 inches apart.
Allow pods to mature and dry on the plant. Harvest when pods have turned brown and papery and beans rattle inside when shaken. This typically occurs around 98 days from sowing. Pick entire plants or individual pods once they've reached full dryness, then shell the beans by hand or by rubbing dried pods between your palms to release the beans.
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“Hank's Xtra Special Baking Bean tells a story of near-loss and redemption. Selected over many years by Hank Losee, a devoted gardener in Ghent, New York, this creamy bean had dwindled to just a few pounds in existence, facing the real possibility of vanishing entirely. The variety's salvation came through his daughter Peg, who recognized its value and worked with Glynwood and Hudson Valley Seed Company to restore it. This collaborative effort, which also engaged Hudson Valley chefs and farmers in championing the bean, has brought it back not only to regional cultivation but into the national spotlight, earning recognition in The New Yorker and securing its future in seed catalogs and gardens.”