I generally don't grow dry beans of types readily available at the store. Some I do grow, which I like and aren't readily available are:

Chevrier Vert - small seeded bush bean

Soissons Vert - larger seeded pole bean resembling Chevrier Vert

Tarbais - pole bean resembling a small lima in appearance (but not a lima)

All three are traditionally used in French cooking. Tarbais is used for making cassoulet, the other two are served with lamb. In fact checking my answer, I came across the interesting blog linked below which mentions these and many more. It may give you some ideas.

Jim

Here is a link that might be useful: Vegetables of Interest

borlotti tongue of fire is a classic that won't disappoint. large pole plants.

glib,

Can you add a few words about the culinary use of Borlotti Tongue of Fire? I have a packet of seeds and will include them in my garden this year with a little encouragement from you.

Jim

Jim, thank you for sharing that great website. I enjoyed browsing through it and learning in the process. Glib, I appreciate your input. Can you suggest good sources for seed?
Javi

October is the most productive bush-type bean for shelled or dried beans that I have grown. It's a bean the Cherokees grew in Tennessee. It even did well a few years back when we were in a long drought.