Tepary

Phaseolus acutifolius

legume

Small white, brown or speckled beans with a sweet, earthy taste, in stew or purée.

Origin

Sonoran Desert (Mexico, Arizona)

Where to find it

It is sold dried in desert-food shops in Arizona, and seed companies in the Southwest offer the seeds.

Season (United States)

all year round · grows in your region

Preparation

The dry beans are soaked overnight, then cooked for one to two hours until tender; they are eaten cooked, never raw.

Molecules

ProteinIn small amounts, not counted GOS (galacto-oligosaccharides) · Folates (B9) · Insoluble fibers

Did you know?

It is one of the most drought-resistant beans: the Tohono O'odham sowed it after the summer rains.