Anasazi Bean (Bush)
Phaseolus vulgaris
Approximately 40 seeds per pack.
Packed for 2025
Origins and History
The Anasazi Bean is an ancient heirloom variety believed to have originated in the American Southwest, cultivated by the Ancestral Puebloans (formerly known as the Anasazi people) more than a thousand years ago. Archaeological discoveries in cliff dwellings of the Four Corners region—where Colorado, Utah, Arizona, and New Mexico meet—revealed well-preserved beans that remarkably remained viable after centuries. Rediscovered and reintroduced in the 20th century, the Anasazi Bean carries deep cultural and historical significance, symbolizing the enduring agricultural wisdom of Indigenous farmers who adapted to arid desert climates. Our seeds are sourced from Virginia Free Farm.
Appearance and Characteristics
Anasazi Beans are visually striking, with a marbled pattern of deep red and creamy white that fades slightly when cooked. They are small to medium in size, kidney-shaped, and have a smooth texture. Known for their mild, sweet flavor and low gas-producing properties compared to other beans, they cook quickly and maintain their shape well. The plants are typically bushy and semi-vining, producing clusters of pods containing four to six beans each.
Culinary Uses
Anasazi Beans are versatile in the kitchen and prized for their rich, slightly nutty taste. They are excellent for chili, soups, refried beans, stews, and Southwestern-inspired dishes. Because they hold their shape during cooking, they also make a colorful addition to salads and grain bowls. When slow-cooked or pressure-cooked, their creamy texture and delicate sweetness stand out without the need for heavy seasoning, making them a favorite for both traditional and modern recipes.
Growing Tips (Vegetation Zones and Sowing Depth)
Anasazi Beans thrive in warm, dry climates and are well suited for USDA Hardiness Zones 5 through 10. They prefer full sun and well-drained, loamy soil with a pH between 6.0 and 7.5. Direct sow seeds outdoors once the danger of frost has passed and soil temperatures reach at least 60°F (16°C). Plant seeds 1 to 1½ inches deep and space them 3 to 4 inches apart, with rows spaced about 18 to 24 inches apart. Avoid overwatering, as this variety is drought-tolerant and performs best in moderately dry conditions. Mulching can help retain moisture and regulate soil temperature.
Harvesting Guidance
For dry beans, allow the pods to mature fully on the plant until they turn tan and brittle. Harvest the entire plant or pick pods individually before frost, then allow them to dry completely in a well-ventilated area. Once the pods are crisp, shell the beans and store them in airtight containers in a cool, dark place. For fresh shelling, beans can be harvested when pods are plump but still green. Properly dried Anasazi Beans can be stored for several years while maintaining their exceptional flavor and viability for replanting.
