Anasazi Bush Bean
The Anasazi Bean is a beautiful maroon and white bean, similar to Jacob's cattle bean. Identified as one of the few cultivated crops grown by the Anasazi cliff dwellers. Sweet flavor, meaty and nutty. Our favorite cooking bean.
Originally cultivated in Central America, from Mexico to Peru, Bolivia and Argentina. The smaller beans are thought to have been cultivated in Mexico as long as 7,000 years ago, while the larger beans were cultivated in Peru starting 8,000 years ago. High in protein, easy to grow, dry and cook, they have sustained mankind for millennia.
For Snap Beans, wait until they are about pencil size, but harvest before the beans inside the pods become lumpy. Snap beans, are snapped, strings removed and eaten fresh or cooked.
For Fresh Shell Beans, let the seeds in the pods get good and fat. You shell/remove the green beans from the pod and they are eaten fresh or cooked.
For Dried Beans, let the pods get brown and dry on the plant. Pick them before they can split open and spread out to finish drying. Remove from dried pods and store. Dried beans are usually soaked and cooked.
If you aren't already growing Anasazi beans you owe it to yourself to start. These are quite simply the best tasting dry beans I've ever grown. As a bonus, once they are up and established they will produce a crop with minimal irrigation- even in the arid SW.
Tasty green beans. These beans grow SO fast, and they have to be a mix between pole and bush beans despite the name. They climb on anything near them, which was a bit surprising! They produce a lot, we had a hard time keeping up. Last year we gave up, and let the remaining pods ripen, and then dried the beans. Also good!