Purple Bush Beans

History

Purple-podded beans have been grown in European gardens for centuries, originally selected not just for their beauty but for a practical advantage: the deep purple pods stand out dramatically against green foliage, making harvest far easier than with green-podded varieties. The "Royal Burgundy" variety, one of the most successful purple beans developed in the late 20th century, was bred specifically to address the frustration of gardeners who missed ripe beans hiding among the leaves—allowing them to go overmatured and stringy. The purple coloration comes from anthocyanins, the same antioxidant compounds found in blueberries, red cabbage, and red wine. However, these pigments are water-soluble and heat-sensitive, meaning the dramatic purple color dissolves during cooking, leaving behind ordinary-looking green beans. This disappoints some cooks but creates opportunities for creative raw preparations where the color can be showcased. Purple beans tend to be slightly more cold-tolerant than green varieties, with some germinating in cooler soils—useful for early spring planting. Children's gardens often feature purple beans because the easy harvesting keeps kids engaged, and the color-change "magic" of cooking provides an impromptu science lesson about anthocyanins and pH.