This page is an open source resource guide for beans. It is for growing and maintaining the most bio-diverse, delicious, and broadly applicable bean selection possible. It contains cultural considerations, planting guidelines, descriptions, and the best places we’ve found for purchasing the species we’ve listed. As part of the One Community Highest Good food component of global transformation, this page will continue to evolve indefinitely to contain maintenance and care tips, accessioning and plant breeding and sharing information as part of the One Community open source botanical garden model, and even recipe’s, preparations, and preservation methods used on the property.
Click these links to be taken directly to the relevant sections on this page:
|Beans come in several types which include snap, dry, and wax and their habits include bush and pole (climbing). Dry beans are threshed from the pods in the fall and stored for later use. Snap beans are eaten fresh cooked throughout the growing season and are also canned or pickled (some types of snap beans are also used as dry beans). Wax beans are used like snap beans, but have a different texture.|
Beans can be direct sown or set out as transplants. Plant in spring as soon as all danger of frost is past. It can help to pre-soak the beans overnight, but this is not necessary. Rhizobial inoculation can be helpful. Space the beans or transplant close enough so they will form a continuous canopy; for most types 12-18 inches apart.
VIDEO COMING: Planting tutorial, followed by time lapse growth videos
GB#1 :: Bolita Bean
Bolita Beans are bush type like Pinto beans but are much more flavorful, more digestible and cook much faster. They grow in pods 5 inches long with 5-6 large, light tan seeds and are very productive. These beans are an heirloom from northern New Mexico and were incorporated into much of the American Indian food traditions in the Four Corners region. With its high protein content and its general ease on the stomach, the Bolita bean became an important crop, although it often loses out to the more known Pinto bean in sales and cultivation.
GB#2 :: Jacob’s Cattle Bean
Jacob’s Cattle is a dry bean originally cultivated by the Passamaquoddy Native Americans in Maine that produces in 80-100 days. The seeds are red and white speckled with a larger red eye. They come from sturdy, 20 inch bush plants inside heavy oval pods and are shaped like a kidney bean, although slightly smaller. These beans are easy to digest and have a rich aroma. Used as a stewing and baking bean, Jacob’s Cattle absorbs most any flavors you add to it.
GB#3 :: Joyce Fetterly’s Red & White Bean
Joyce Fetterly’s Red and White bean is a rare variety that appears to be only grown by one family; this is one of the reasons, along with its versatility, that it was chosen here. It has large, round to oval seeds and is very good as snap or dry beans. This variety produces in 75 days.
GB#4 :: Tongue of Fire Bean
Tongue of Fire are high yield, fresh shell beans that produce in 75 days. They come in large (6-7 inch) pale green pods with vibrant red streaks and can be eaten as snap beans. Once shelled, the round, large beans themselves are also strikingly colored (red speckled on a cream background), and fade in color during the cooking process. The beans have a nutty, somewhat sweet taste, and retain their flavor whether fresh, frozen, or canned. The original stock seeds were collected at the southern tip of South America, in Tierra del Fuego.
GB#5 :: McCaslan White Bean
This bean is one of the oldest heirloom varieties and an old Southern favorite introduced in 1912 by the McCaslan family of Georgia. The vines produce prolifically throughout the growing season starting at 65-80 days. They are great dry, or as a snap bean. The McCaslan’s medium green pods reach eight inches long and are mealy, slightly flattened, and of superb quality; the seeds are ivory-white, oblong, and flat.
GB#6 :: Kwintus Bean
The Kwintus bean is a vigorous, flat-podded Italian pole bean formally called Early Riser. These stringless, tender, 7-9 inch pods contain meaty beans that keep their flavor longer than most other green bean varieties. This bean matures in 55 days as a snap bean and 90 days as a shell bean. Kwintus exhibit a delicious sweet bean flavor and can be grown almost anywhere because of their short growing season. They are a favorite among bean aficionados and are recommended as an all-around perfect bean.
GB#7 :: Salvadoran Red Bean
The Salvadoran Red bean is originally from a member of the Las Colinas cooperative of small coffee farmers near Tacuba in western El Salvador. The pods develop a pink hue as they mature and contain small red-pink seeds. They grow on vines that are very productive and will climb if given support. These delicious beans hold their beautiful color and shape under intense cooking, and also mash well.
GB#8 :: Santa Maria Pinquito Bean
The Santa Maria Pinquito bean is an heirloom Hispanic variety brought to early colonial settlements in California. This very small plant produces 6-8 reddish seeds in 3 inch pods and matures in 75 days. Pinquito beans are prized for maintaining a firm, plump texture even when fully cooked. These beans are delicious and meaty and make excellent baked beans- it’s the perfect match for any barbecue, chili or even salad. The traditional Santa Maria-style barbecue wouldn’t be the same without them. It sets pods late in summer so plants may need to be pulled and hung under cover to dry.
GB#9 :: Yin Yang Bean
Yin Yang are charming, round, black and white swirled heirloom beans, also known as Calypso. The distinctive black and white pattern emblazoned on the dried bean is a remarkable, three-dimensional depiction of the familiar Chinese symbol. Coming from sturdy, 15-18 inch plants these easy to grow beans come 4 to 5 per pod and produce in 80 days. The beans have a delicious mild flavor and add a fascinating presentation to any dish.
GB#10 :: Zuni Shalako Bean
Zuni Shalako are heirloom gold and white bush beans native to Southwestern United States and Mexico. They grow in 4.5 X ⅞ inch pods on viney, low growing spreading plants, producing in 100+ days. Zuni Shalako beans are perfect as dry beans in southwest dishes because of their ability to absorb flavors such as chile peppers. These beans are used in ceremony of late fall visitation of the Shalako Katchina for directional blessings of new dwellings in Zuni Pueblo.
1. Algarrobo 2. Amarillo del Norte 3. Amethyst 4. Bosnian Yellow 5. Brazil Little Black 6. Bulgarian Market 7. Caseknife 8. Choctaw 9. Iroquois Corn Bread 10. Montezuma Red 11. Pepa de Zapallo 12. PI 155212 (Paraguay)
Phaseolus coccineus is a PERENNIAL growing to 3 m (9ft) by 1 m (3ft 3in) at a fast rate.
1. Calico 2. Hopi Gray 3. Hopi Red 4. Hopi Yellow 5. Pima Beige 6. Pima Orange
Phaseolus lunatus is a PERENNIAL CLIMBER.
1. Aztec White 2. Tarahumara Bordal
1. Big Fields White 2. Black 3. Blue Speckled 4. Brown Speckled 5. Cocopah Brown 6. Colonia Morelos Speckled
|REF #||VEGETABLES||VARIETY||SOURCE||QUANTITY||UNIT COST||TOTAL COST|
|GB#2||Bean:Common||Jacob’s Cattle||HMS||2 lbs||12.50/lb||$25|
|GB#3||Bean:Common||Joyce Fetterly’s||SSE||6 pkt.||$4.00/pkt||$24|
|GB#4||Bean:Common||Tongue of Fire||SSE||6 pkt.||$4.00/pkt||$24|
|GB#5||Bean:Common||McCaslan White||SSE||6 pkt.||$4.00/pkt||$24|
|GB#7||Bean:Common||Salvadoran Red||SSE||6 pkt.||$4.00/pkt||$24|
|GB#8||Bean:Common||Santa Maria Pinquito||SSE||6 pkt.||$4.00/pkt||$24|
|GB#9||Bean:Common||Yin Yang||SSE||6 pkt.||$4.00/pkt||$24|
|GB#10||Bean:Common||Zuni Shalako||SSE||6 pkt.||$4.00/pkt||$24|
|GB-C#1||Bean: Common||Algarrobo||SSE||3 pkt.||$4.00/pkt||$12|
|GB-C#2||Bean: Common||Amarillo del Norte||SSE||3 pkt.||$4.00/pkt||$12|
|GB-C#3||Bean: Common||Amethyst||SSE||3 pkt.||$4.00/pkt||$12|
|GB-C#4||Bean: Common||Bosnian Yellow||SSE||3 pkt.||$4.00/pkt||$12|
|GB-C#5||Bean: Common||Brazil Little Black||SSE||3 pkt.||$4.00/pkt||$12|
|GB-C#6||Bean: Common||Bulgarian Market||SSE||3 pkt.||$4.00/pkt||$12|
|GB-C#7||Bean: Common||Caseknife||SSE||3 pkt.||$4.00/pkt||$12|
|GB-C#8||Bean: Common||Choctaw||SSE||3 pkt.||$4.00/pkt||$12|
|GB-C#9||Bean: Common||Iroquois Corn Bread||SSE||3 pkt.||$4.00/pkt||$12|
|GB-C#10||Bean: Common||Montezuma Red||SSE||3 pkt.||$4.00/pkt||$12|
|GB-C#11||Bean: Common||Pepa de Zapallo||SSE||3 pkt.||$4.00/pkt||$12|
|GB-C#12||Bean: Common||PI 155212 (Paraguay)||SSE||3 pkt.||$4.00/pkt||$12|
|GB-L#1||Bean: Lima||Calico||NS/S||3 pkt.||$3.00/pkt||$12|
|GB-L#2||Bean: Lima||Hopi Gray||NS/S||3 pkt.||$3.00/pkt||$12|
|GB-L#3||Bean: Lima||Hopi Red||NS/S||3 pkt.||$3.00/pkt||$12|
|GB-L#4||Bean: Lima||Hopi Yellow||NS/S||3 pkt.||$3.00/pkt||$12|
|GB-L#5||Bean: Lima||Pima Beige||NS/S||3 pkt.||$3.00/pkt||$12|
|GB-L#6||Bean: Lima||Pima Orange||NS/S||3 pkt.||$3.00/pkt||$12|
|GB-R#1||Bean: Runner||Aztec White||NS/S||3 pkt.||$3.00/pkt||$12|
|GB-R#2||Bean: Runner||Tarahumara Bordal||NS/S||3 pkt.||$3.00/pkt||$12|
|GB-T#1||Bean: Tepary||Big Fields White||NS/S||3 pkt.||$3.00/pkt||$12|
|GB-T#2||Bean: Tepary||Black Tepary||NS/S||3 pkt.||$3.00/pkt||$12|
|GB-T#3||Bean: Tepary||Blue Speckled||NS/S||3 pkt.||$3.00/pkt||$12|
|GB-T#4||Bean: Tepary||Brown Speckled||NS/S||3 pkt.||$3.00/pkt||$12|
|GB-T#5||Bean: Tepary||Cocopah Brown||NS/S||3 pkt.||$3.00/pkt||$12|
|GB-T#6||Bean: Tepary||Colonia Morelos Speckled||NS/S||3 pkt.||$3.00/pkt||$12|
We are seeking awesome bean resources. If you know of one, please click here to share it with us so we can make this page better.
This section will evolve to include accessioning and plant breeding and sharing information as part of the One Community open source botanical garden model.
This section will evolve to include testimonials, recipe’s, preparations, and preservation methods used on the property first, and then later with additional information from other Highest Good collaborators and teacher/demonstration hubs
Recipe courtesy of: Minimalist Baker
|Total Time: 30 min |
Prep: 5 min
Cook: 25 min
|Yield: 12 Servings |
Preheat Oven to 350° F.
Recipe courtesy of: Taste.com
|Total Time: 35 min |
Prep: 25 min
Cook: 10 min
|Yield: 10 Servings |
Recipe courtesy of: rachelbegun.com
|Total Time: 35 min |
Prep: 15 min
Cook: 20 min
|Yield: 8 Servings |
Recipe courtesy of: The Talking Kitchen
|Total Time: 28 min |
Prep: 20 min
Cook: 8 min
|Yield: 12-14 burgers |
Level: Easy / Intermediate
Recipe courtesy of: PCRM
|Total Time: 45 min |
Prep: 15 min
Cook: 30 min
|Yield: 6 servings |