Produces high yields of large yellow-beige beans that can be eaten as a green bean or dry bean.
Beans originated in Central and South America and were first cultivated in Mexico over 2,000 years ago. All beans belong to the legume family, and therefore fix nitrogen in the soil from the atmosphere, an important ingredient for plant growth. Beans are a great source of protein and go well with corn in the diet. This bean originated with the Hopi Tribe at Hotevilla. It is well adapted to dry can conditions and can tolerate scant rainfall, semi-desert conditions as they have thrived under the Hopi stewardship. . We have grown this bean out as it was gifted to us by the Heritage Food Crops Research Trust along with many other beans as part of their Heirloom Bean Project. They produce high yields of large yellow-beige beans that can be eaten as a green bean or dry bean.
Sow in trays in glasshouse in September or direct in the garden when chance of frost has passed. From trays prick out when true leaves appear and transplant into fertile soil at 15-20cm spacing under a trellis for support. For autumn crop repeat sowing in January/February.