Tepary bean

Tepary bean (Phaseolus acutifolius) is a legume species native to the southwestern United States and Mexico. It is a highly drought-resistant crop, traditionally cultivated by the indigenous peoples of the region.

History

The tepary bean has been cultivated for thousands of years in the arid regions of the southwestern United States and northern Mexico. Archaeological evidence suggests that the Native American tribes of the region, including the Pima and Tohono O'odham, have been growing and consuming tepary beans since prehistoric times.

Cultivation

Tepary beans are well adapted to the desert environment, requiring less water than most other bean species. They are typically planted in the early summer, after the last frost, and harvested in the early fall. The beans are traditionally planted in hills, with several seeds per hill, and the hills spaced about a foot apart.

Nutritional Value

Tepary beans are highly nutritious, with a high protein content and a low glycemic index. They are also rich in fiber, iron, and other essential nutrients. The beans have a unique flavor, described as sweet and nutty, and can be used in a variety of dishes, including soups, stews, and salads.

Conservation

In recent years, the cultivation of tepary beans has declined, due to the introduction of more commercially viable crops. However, efforts are being made to conserve this important genetic resource, due to its potential for breeding drought-resistant crops in the face of climate change.

See Also

• Common bean
• Runner bean
• Lima bean

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