QUINCY PINTO DRY BEAN

QUINCY PINTO DRY BEAN

QUINCY PINTO DRY BEAN

  • 1.500KWD

Days to Maturity: 106 DAYS

Very high yielding pinto ideal for slow-cooking and canning.

Large, medium- to late-maturing beans with delicious creamy flavor. The first pinto variety with genetic resistance to BCM and CTV, bred in collaboration with Washington State University. Susceptible to Rust. Speckled tan seeds.

Upright bush habit

Disease Resistance Details
High Resistance: Bean Common Mosaic Necrosis Virus, Bean Common Mosaic Virus
Intermediate Resistance: Curly Top Virus

Seeding Depth

1-2” 

Plant Spacing

For bush beans, 2-3” 

Row Spacing

For snap bush beans 18-36”, for bush dry beans 28-36”, for pole beans 6”; for pole beans use single or double rows, with 12” between, and 4’ center beds with trellis in the middle. 

When to Sow 

Days to maturity are from direct seeding. Direct seed after all danger of frost has passed. Optimal soil temperature for germination is 75-95°F. Beans are particularly sensitive to cool soils and are prone to rot if temperatures are below 55°F. White-seeded beans typically do not germinate as well as dark-seeded beans. Snap beans can be planted every 2-3 weeks for a continual harvest through mid-summer. 

Other Considerations

When possible, wait for dry conditions before handling plants. 

Pole beans require trellising for support. Plant in single or double rows, or a circle for a tripod trellis. 

Harvest 

Harvest early and often to increase yields. Remove oversized beans to maintain pod production. Dry beans are harvested once in the fall, when plants are drying down. Harvest by hand or machine, using either a combine or a stationary thresher. Avoid harvesting moldy pods whenever possible, and make sure beans are completely dry before threshing.

Storage 

Dry further in cool, dry conditions prior to long-term storage. Beans are ready for storage when seed coat can not be dented by fingernail. Store beans in a cool dry place. 

 

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