Having read the beans section of The Foxfire Book of Appalachian Cookery, I went in search of heirloom seeds. Behold, the Sustainable Mountain Agriculture Center. After a bit of poking around, I settled on Doyce Chambers Greasy Cut-Short and some Pine Mountain Greasy. The former because they have a solid reputation and the latter because Pine Mountain is not all that far from my ancestral Kentucky counties. They both should be good for either cooking in the pod or drying as soup beans.