Sorry can't help with info on this variety but as far as the search function, go to top of page where you will see a box saying Search in Garden Web. E.g. I entered Doyce Chambers Greasy Cut-short in the first one on the list (Beans, Peas and Legumes) It came up with 5 responses.

http://www.gardenweb.com/gardenweb/query/Doyce-Chambers-Greasy-Cut_short/topic=legumes

Hope this helps....

Annette

I grew those in 2014, having gotten them from Sustainable Mountain directly, and they look just like yours and match your description. (I'd add a photo, but they're turning out all giant for some reason, so I'll have to try again later). Started out all green, then got some red streaks, then turned yellow with red streaks.

I think your issue with them as snaps might be first that most greasy beans are on the small side, and second that they're an Appalachian-style snap bean / "full bean," meant to be eaten when all lumpy with big seeds inside. You string them and then cook them up like you would a shelly or dry bean, but pods and seeds and all. I usually do them in the pressure cooker. Or you can just treat them as shellies; many of the Appalachian types seems to be excellent shellies (Rose, for one).

Thank you both so much for your contribution.

If anyone else has anything to add, please do.

Hope you have a great end of season, and restful winter.