This rare red bean, typical of Pulsano, has been awarded the De.Co. mark, which certifies its local origin. In cultivation for over a hundred and fifty years, the red bean is less known compared to the "Lady's bean," but it is equally delicious. The cooking time is longer, but in return, the flavor is bolder. The entirely red coloration is due to the abundant presence of lycopene, a very important carotenoid as an antioxidant and protector of our genetic heritage. Like the white Lady bean, from which it could have originated through a possible mutation, the cultivation regulations require a double sowing: the first one around the beginning of spring with harvest at the end of July, followed by a second sowing in August with final harvest in mid-October. Each grower jealously guards their sowing dates and monitors each ripening phase with expert eyes, ready for sowing and harvesting based on their own experience and climatic conditions. The origin and need for the double sowing is uncertain: there are no scientific studies documenting favorable biochemical variations using this method, but only testimonials reporting greater tenderness when cooked and a more pleasing taste in beans obtained from the second sowing. Probably, since in the past the diet was mainly based on daily consumption of legumes, by the end of winter there was a small quantity of seeds available, prompting the double sowing to ensure a harvest sufficient to meet family needs throughout the year.
