A true heirloom cool season broad bean that has been popular in gardens for over 100 years, this variety was originally referred to as ‘Agua Dulce Long-Podded’ by Vilmorin in 1885, reflecting its Spanish heritage. Nowadays, it is commonly called ‘Aquadulce’ which also translates as “sweet water”. The young tender beans are delicious either braised or used fresh in salads, while older beans can be blanched and shelled to reveal the treasure inside.