Roquencourt

Family: Fabaceae Legume

Roquencourt dry beans arrive with a quiet, satisfying richness—each pod holds plump, uniformly sized seeds that dry down to a velvety, creamy-beige tone.

When cooked, the flavor turns deeply savory and mellow, with a tender, creamy texture that clings beautifully to hearty sauces and slow-simmered favorites. Grow Roquencourt for dependable harvests and a pantry staple you’ll reach for again and again, from potfuls to velvety purées and robust bean-forward dishes.

Light: Full SunMaturity: 90 DaysHabit: Bush

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jul 24th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	90
Sun Requirements	Full Sun
Growth Habit	Bush
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Roquencourt’s plump dry seeds cook into a creamy, almost custardlike texture without turning starchy—ideal for sauces that need body without graininess. Treat them to a low simmer (not a hard boil) and they’ll cling to braises and purées like velvet.

Best Uses

slow-simmered bean ragùs and thickened stews
velvety purées for toast, bowls, or crostini
potfuls of beans finished with pork fat or smoked aromatics
French-style bean soups where the broth turns silky

Flavor Profile

deeply savory, mellow-bean flavor tender, creamy interior after cooking velvety mouthfeel that grabs sauce nutty undertone when properly simmered

Kitchen Pairings

onion garlic smoked pork bay leaf black pepper olive oil

Frequently Asked Questions

How do I manage bean leaf beetles and common bacterial blight on Phaseolus vulgaris (cannellini/“Roquencourt” beans)?

Watch for small beetles feeding on leaves and pods; control by removing heavily infested plants and using floating row cover until flowering. For bacterial blight, keep foliage dry by watering at the soil line, remove affected leaves early, and avoid working in the bed when plants are wet. If disease is spreading, switch to disease-resistant seed next season and don’t grow beans in the same spot for at least 3–4 years.

How often should I water cannellini beans during the main growing phase (roughly weeks 3–8)?

Water to keep the top 1–2 inches of soil evenly moist, not soggy—typically about 1 inch per week total from rainfall plus irrigation. During flowering and pod set, let the soil dry slightly between waterings, then water deeply; aim for consistent moisture to prevent flower drop. Mulch helps reduce swings, but don’t water on a schedule if the soil is still wet after a finger test.

How can I tell when to harvest Phaseolus vulgaris (Roquencourt/cannellini) beans?

For dry cannellini-type beans, harvest when pods are fully browned and brittle and seeds rattle inside; plants should be mostly dry by maturity (~90 days). Pull whole plants on a dry day, then dry them further indoors in a well-ventilated area for about 1–2 weeks if pods aren’t fully crisp. Don’t harvest too early—under-dried beans will spoil in storage.