Sacaton Brown Tepary Bean (Bush)
Phaseolus acutifolius
Seeds per pack ~ 50
Germination: 94% (Packed for 2024)
DISCOUNTED
Also known as "S’oam bawi" in the Gila River Indigenous Community, Sacaton Brown Tepary beans is a very rewarding bean to grow. Teparies are higher in protein and fiber than most other beans and prefer sandy, alkaline soils. This species of bean is very drought-tolerant and heat-loving bean. Plants have been known to grow to maturity in the desert on a single irrigation! We're very grateful to the indigenous people of the southwest for developing this bean and stewarding it for generations, even in the face of so much societal upheaval and oppression.
Origins and History
The Sacaton Brown Tepary Bean (Phaseolus acutifolius) is an ancient heirloom variety native to the arid regions of the American Southwest and northern Mexico. It has been stewarded for centuries by Indigenous peoples, especially the Akimel O’odham (Pima) and Tohono O’odham nations of southern Arizona. Named after the Sacaton area near the Gila River Indian Community, this variety reflects a long tradition of dryland farming and resilience in desert agriculture. Tepary beans, among the oldest cultivated beans in North America, were a staple crop well before European contact and remain deeply rooted in the foodways and food sovereignty movements of Indigenous communities.
Appearance and Characteristics
Sacaton Brown Tepary Beans are small, oval-shaped, and uniformly light to medium brown in color. They grow on drought-tolerant vines that spread along the ground or may climb with support. The plants are well-adapted to intense heat and low water conditions, making them ideal for desert climates. The beans mature quickly—often in less than 90 days—and the pods are slender and dry easily on the plant.
Culinary Uses
These beans have a rich, nutty flavor with a slightly sweet undertone and maintain a firm texture when cooked. They are prized in Indigenous and Southwestern cuisine for use in soups, stews, and traditional dishes like tepary bean chili or simple bean-and-corn combinations. Their nutritional density—high in protein and fiber—makes them a valuable ingredient in plant-based and heritage diets.
Growing Tips
Sacaton Brown Tepary Beans thrive in hot, dry environments with minimal irrigation. Sow seeds directly into well-drained soil after danger of frost has passed and daytime temperatures consistently reach the mid-80s °F. Space seeds about 2–3 inches apart in rows or mounds. Avoid overwatering, as tepary beans prefer dry roots and are susceptible to rot under wet conditions. Full sun and low humidity will yield the best results.
Harvesting Guidance
Allow pods to mature and dry fully on the vine before harvesting. Once the pods are crisp and brittle, pull the plants and thresh to remove the beans. Tepary beans are typically harvested all at once, though multiple pickings may occur if rains extend the season. Store fully dried beans in a cool, dry place. When properly cured, they can be saved for seed or stored for long-term food use.
