Rubin is a mid-season bean variety with a maturation period of 80-85 days. The plant is bushy, reaching a height of 50-60 cm, with straight, narrow pods measuring 10-15 cm in length. The grains are large and dark cherry-colored, giving the product an attractive appearance and high taste qualities. For successful cultivation, the variety requires a well-warmed and sunlit area with light, fertile, and drained soils.
The variety is distinguished by high yield, reaching 1.8 kg per square meter, and resistance to bacteriosis, lodging, and shattering. Rubin is valued for its technological qualities and dietary value, especially for people with diabetes. The grains contain 22-27% protein, as well as important trace elements—potassium, magnesium, iron, sodium, and selenium. In addition, the beans are rich in B, A, E, and K vitamins, which positively affect the cardiovascular system and digestive tract.
Rubin beans are versatile in use: they are suitable for preparing soups, main courses, side dishes, salads, and fillings. Due to their qualities, the variety is also recommended for canning and freezing, while maintaining its taste properties. The high protein and trace element content makes this variety not only tasty but also a beneficial product for the daily diet.
