The Ödenburger Sechs wochen bean (Phaseolus vulgaris var. nanus) is a white, dry bean variety with slightly curved pods. The dry beans are kidney-shaped with prominent veining. Sowing typically begins in early May, though later planting is also possible. Depending on the sowing time, harvesting occurs in summer. The bean is traditionally processed like other common bean varieties. Its name refers to its rapid growth, which is said to take just six weeks.
The time reference in the name likely indicates the earliest possible harvest under optimal growing conditions. Similar references exist in historical agricultural literature, where "forty-day" beans and "forty-day" corn are mentioned. The Ödenburger Sechs wochen bean was not only grown in home gardens but also cultivated in the vineyards of the Ponzichter from Ödenburg.
Widely used throughout the Ödenburg region, this variety was likely the primary bean grown in vineyards. In and around Ödenburg (modern-day Sopron), vineyard bean cultivation was encouraged as a secondary source of income for winegrowers. The term Ponzichter, a local corruption of "bean growers," referred to the region’s German-speaking winegrowers. Historically, the town of Ödenburg and its surrounding villages had strong German and Protestant influences.
This is a dried bean variety used in various dishes, with bean porridge being a particularly popular preparation. Its appeal lies in its ease of cultivation, rapid growth, and high yields.
For bean porridge, 500g of wheat flour, 500g of six-week-old beans, 500mL of water, 150g of lard, and salt are needed. The beans are cooked in salted water until soft, with the water level equal to the beans by the end of cooking. In a separate pot, the flour is heated dry until very hot, then salt is added. The cooked beans and their cooking water are gradually added to the flour, forming lumps. In another pot, the lard is heated until very hot, then poured over the mixture while stirring to allow crusts to form.
A traditional sour soup, or cream of bean soup, is also made using this bean. To prepare it, 200g of six-week-old beans are soaked overnight, then the soaking water is discarded. The beans are simmered in 3L of water for about 40 minutes until soft. Caraway seeds and salt are added for seasoning. A mixture of 250 mL of sour cream and one tablespoon of wheat flour is then stirred in before bringing the soup to a boil.
Though similar to other white bean varieties, the Ödenburger Sechs wochen bean has a milder, more refined flavor, with less of the pronounced "beany" taste. Whether it can truly be harvested within six weeks remains to be verified, making this trait a potential reason for conservation. Otherwise, it is a hardy variety known for its fast growth and high yields. As a traditional heirloom bean of the Sopron region, it holds historical and cultural significance.
