Nez Perce Bean (Bush)
Phaseolus vulgaris
Approximately 40 seeds per pack.
Germination: ~ 97% Packed for 2025
Origins and History
The Nez Perce Bean (Phaseolus vulgaris) is an heirloom dry bean named after the Nez Perce Tribe of the Pacific Northwest, a people renowned for their agricultural skill and seed stewardship. This variety likely traces its roots to traditional Indigenous cultivation in the Columbia Plateau region, where beans were a staple in combination with corn and squash. Preserved through generations of careful seed saving, the Nez Perce Bean represents both a practical food source and a living link to Native food heritage.
Appearance and Characteristics
Nez Perce Beans are small to medium in size, with a smooth, oval shape and a distinctive mottled pattern of cream and deep mahogany or reddish-brown. The seeds display a striking two-toned coloration, making them both beautiful and easy to distinguish from other dry beans. The plants are typically bush-type, compact in growth habit, and produce prolifically even in relatively short-season climates.
Culinary Uses
This bean is well-regarded for its hearty, earthy flavor and creamy texture when cooked. It is a versatile kitchen staple, perfect for soups, stews, chili, and baked bean dishes. Because the beans hold their shape well after cooking, they are also excellent in cold salads or as a protein-rich addition to grain bowls. In traditional Indigenous cooking, beans like the Nez Perce were often paired with maize for complete nutrition.
Growing Tips
Nez Perce Beans thrive in USDA Zones 4–9 and perform well in both home gardens and small-scale farm production. Sow seeds directly outdoors after the danger of frost has passed and soil temperatures have reached at least 60°F. Plant seeds about 1–1½ inches deep, spacing them 2–4 inches apart in rows 18–24 inches apart. As a bush bean, staking is generally unnecessary, and the variety benefits from well-drained soil, full sun, and moderate watering, avoiding overly wet conditions that can cause rot.
Harvesting Guidance
For fresh shelling, pods can be picked when seeds are plump but before they dry completely. For dry beans, allow pods to mature fully on the plant until they turn yellow or tan and rattle when shaken. Harvest before heavy rains to prevent mold, then shell the beans and cure them in a dry, well-ventilated area for 1–2 weeks. Store in airtight containers in a cool, dry place, where they can remain viable for seed saving or cooking for several years.
