Shirazi Loobia Chiti Bean (Iranian Pinto Bean)

Phaseolus vulgaris

Contains ~ 20 seeds per packet

Germination 94% Oct 2025  Packed for 2026

Origins, Migration, and Domestication
The Shirazi Loobia Chiti Bean, known in Persian as loobia chiti, belongs to the species Phaseolus vulgaris, which was originally domesticated in the Americas—specifically in Mesoamerica and the Andean regions—over 7,000 years ago. Following the Columbian Exchange, beans of this species were introduced to Europe, Africa, and Asia. In Iran, these beans were adopted and adapted into regional agriculture, particularly around Shiraz, where local selection and seed saving over generations gave rise to the culturally recognized Shirazi Loobia Chiti. This heirloom reflects both Indigenous American agricultural origins and centuries of Persian cultivation, adaptation, and culinary integration. Our seeds are sourced from Leila Rezvani.

Appearance and Characteristics
Shirazi Loobia Chiti beans closely resemble classic pinto beans, featuring a cream to light tan background speckled with reddish-brown mottling that may deepen in color as the beans mature. The plants are typically bush or semi-vining in habit, producing green pods that dry down to reveal the characteristic speckled seeds. These beans have a creamy texture when cooked and a mild, earthy flavor that readily absorbs spices and aromatics. As a warm-season legume, they are valued not only for their culinary qualities but also for their nitrogen-fixing ability, improving soil fertility in sustainable garden systems.

Culinary Uses
In Iranian cuisine, loobia chiti beans are a staple ingredient in hearty, comforting dishes. They are commonly used in stews such as loobia chiti (a tomato-based bean stew often seasoned with turmeric, garlic, and sometimes meat), and in vegetarian preparations paired with rice or flatbreads. Their creamy consistency makes them ideal for slow-cooked dishes where they absorb rich flavors. Beyond Iran, their similarity to pinto beans allows them to be used interchangeably in Latin American dishes such as refried beans, soups, and chili, demonstrating their global culinary versatility.

Growing Tips and Sowing Depth
Shirazi Loobia Chiti beans thrive in full sun and well-drained soil with moderate fertility. As a frost-sensitive crop, seeds should be sown after the danger of frost has passed and soil temperatures reach at least 60–65°F (16–18°C). Direct sow seeds at a depth of 1 to 1.5 inches, spacing them about 3–4 inches apart in rows 18–24 inches apart. Consistent watering is important during germination and flowering, though beans prefer not to sit in waterlogged soil. Like other legumes, they benefit from crop rotation and minimal nitrogen fertilization due to their natural nitrogen-fixing capacity.

Harvesting Guidance
Harvesting depends on the intended use. For fresh shell beans, pods can be picked when they are fully formed but still green and slightly tender. For dry beans—the most common use—allow pods to mature and dry on the plant until they turn brown and brittle. At this stage, the beans inside will be firm and fully developed. If wet weather threatens, plants can be pulled and hung upside down in a dry, well-ventilated space to complete drying. Once fully dry, shell the beans and store them in a cool, dry place for long-term use. Properly dried beans can be stored for a year or more, making them an excellent staple crop for food security and seed saving.