The cargamanto bean. If this is as new to you as it was to us last spring, then you are in for a treat. The cargamanto, grandmother of the cranberry bean, has a thinner skin and is plumper when cooked than her descendants, so this creamy, buttery bean literally melts on the tongue.
Cargamanto Beans are a native Colombian bean, imported from the Township of Urrao and, is used to cook Antioqueño Beans.
The climbing bean grows to 30" tall and thrives in warm climates. It is grown in places where the sun's heat reaches the stem of the plant, so pretty much best at zone 8+. 90 Days