A striking maroon-and-white mottled pole bean named for the woman who kept its seed. It cooks into one of the richest, thickest, most savory pot likkers of any bean.
Carried through Appalachian and Ozark family lines by named keepers — 'Good Mother Stallard' was a real seed-saving matriarch — this bean models the same matrilineal seed stewardship that runs through Black Southern gardens. It belongs to the broader American tradition of women keeping food alive by hand.
The deep maroon seed coat is loaded with anthocyanins — the same vascular-protective pigments in dark berries — giving this bean strong antioxidant and anti-inflammatory activity. As a low-glycemic, high-fiber pulse it steadies blood sugar and reduces cholesterol, while its dense protein supports satiety. The rich broth carries water-soluble nutrients straight into the meal.
Soak overnight, drain, and simmer 75-90 minutes. Famous for producing a thick, almost gravy-like broth with little effort — let it cook low and slow and the likker thickens itself.
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