Tepary bean

Tepary bean

{| border="1" cellspacing="0" align="right" cellpadding="2" ! align="center" bgcolor=lightgreen | Tepary Bean |- || |- ! align="center" bgcolor=lightgreen | Scientific classification |- | {| align="center" | align=left | Kingdom: || Plantae |- || Division: || Magnoliophyta |- || Class: || Magnoliopsida |- || Order: || Fabales |- || Family: || Fabaceae |- || Subfamily: || Faboideae |- || Genus: || Phaseolus |- || Species: || acutifolius |} |- ! align="center" bgcolor="lightgreen" | Binomial nomenclature |- | align="left" | Phaseolus acutifolius A. Gray |- |} The Tepary bean (Phaseolus acutifolius, Fabaceae) is native to the southwestern US and Mexico and has been grown there by the native peoples since pre-Columbian times. It is more drought-resistant than the common bean (Phaseolus valgaris) and is grown in desert and semi-desert conditions from Arizona through Mexico to Costa Rica. The water requirements are low and the crop will grow in areas where annual rainfall is less than 400 mm. It has recently been introduced to African agriculture.

Other names for this bean include Pawi, Pavi, Tepari, Escomite and Yori mui.

Tepary beans are cooked like other dry beans after soaking. Some Native Americans would toast the dry beans, then grind them into a meal which was mixed with water before eating.

External links

The Tepary Bean

Bean, Tepary -- Phaseolus acutifolius A. Gray

Traditional O'odham Foods Information Project

Papago Tepary Bean Soup