The "Twentysix" bean variety is a medium-maturing leguminous crop with a maturation period of 100 to 120 days after sowing. The plant is climbing, reaching up to 3 meters in height and requires support. Pods up to 13 cm long have a yellow-green color in the milky ripeness stage, when the parchment layer has not yet formed, allowing them to be used whole in cooking. Each pod contains 8 to 10 seeds. Seed maturity is determined by the change in pod color from green to yellow with purple streaks. The beans are black with burgundy spots and a cream-colored, kidney-like shape, possessing excellent taste qualities and suitable for both fresh pod consumption and culinary processing of seeds. "Twentysix" bean is distinguished by its high plant protein content — over 20% of the bean mass, which is nutritionally comparable to beef protein but without animal fat, which hinders absorption. Bean protein is essential for building immune and muscle cells, contains enzymes and virtually all essential amino acids. Additionally, beans are rich in dietary fiber, significantly exceeding the content in vegetables and greens, aiding in toxin and waste elimination, intestinal cleansing, and reducing blood cholesterol levels. Beans contain B-group vitamins, folic acid, and important minerals — potassium, magnesium, zinc, and copper — which positively affect cardiovascular system function. For successful "Twentysix" bean cultivation, regular watering, weeding, soil loosening, and fertilization are required. Thanks to its versatile taste and nutritional properties, this bean is widely used in cuisine, including Mediterranean cuisine, and is an indispensable product for diverse diets. It has a creamy texture and neutral taste, making it convenient for preparing various dishes with minimal caloric content, while providing the body with essential vitamins, minerals, and plant-based protein.
