Adaptive Seeds

Other Beans

Showing all 8 results

  • Fast Lady Cowpea

    Cowpea, Fast Lady Northern Southern Pea (Organic)

    Vigna unguiculata. White. 65 days fresh, 90 dry.

    An excellent, productive, early variety of white seeded cowpea. Beans have a creamy texture and do not require soaking before cooking. Pods are solid and held well above the ground on compact upright bushes so they can take some wet weather and not succumb to mold. Beautiful yellow flowers that pollinators go nuts for – but not to pollinate. Instead, they seem to drink the nectar of the plant at the base of the closed flower. Our crops have two good flushes of pods. The early pods hold until the later ones were ready, making this bean extra productive and easy to harvest. Bred by Carol Deppe who selected it to thrive in our cool Oregon summers. As we learned in 2015, it can also handle the heat of summer that is becoming our norm.

    OSSI logo words color 200 x 147

  • Cowpea, Grey Speckled Palapye (Organic)

    Cowpea, Grey Speckled Palapye (Organic)

    Vigna sinensis. Grey Speckled. 75-90 days.

    We have tried growing many varieties of cowpea/black-eyed pea/crowder pea through the years and have never had a harvest that was worth writing a description about. In 2014 we gave the Grey Speckled Palapye a try and finally! A cowpea that is worthy of praise in our growing conditions. Sometimes you just gotta keep trying – maybe eventually we will find that magical, productive okra variety as well (watch for it in 2018!). Short, somewhat viney plants are very productive of long pods. Beans are flavorful dried and can be eaten fresh as well. Early and tolerant of cool weather. Pods shed a few early rains and thresh easily. This variety originally comes from a market in Palapye, Botswana.

  • Sicilian Black Garbanzo

    Garbanzo, Black Sicilian (Organic)

    Cicer arietinum. Black.

    Garbanzo beans are also known as chickpeas or ceci in Italian. This Sicilian variation, ceci neri, is similar to the more common Black Kaboulli garbanzo. We have found black seeded garbanzos to be easier to grow and less finicky than their larger seeded tan counterparts. Germinates easily in cool soil. Large bushy plants produce well and are ready to harvest before the rains in autumn. Flavor is similar to the tan types but a bit nuttier, and can be used in any recipe that calls for garbanzo beans. Black chickpeas are common in India where they are made into salad or channa masala; in Italy they are cooked with pasta or made into creamy soups. We would like to thank Lane Selman of the Culinary Breeding Network for bringing this one back from Italy and sharing it with us. Now we can share it with you.

    Seed produced by Taproot Growers in Springfield, Oregon.

  • Golden Dragon Garbanzo

    Garbanzo, Golden Dragon (Organic)

    Cicer arietinum. Orange/Tan.

    A strain of Desi-type chickpea given to us by local staple food activist Krishna Khalsa via Harry MacCormack, who told us, “reportedly it gives those who eat it the power of the dragon.” Smallish orange/tan seeds cook up nicely and are very versatile in the kitchen. The Desi-type of chickpeas are usually smaller and darker than other types and have a rougher coat. This type is used to make chana dal, which is a split chickpea dish with the skin removed. They can also be cooked up whole like dry beans and added to soups, salads and curries. Plant by the end of May for beans to dry down by September 1st. Plant architecture is tall enough that it can be direct combined if grown on a large scale.

  • Garbanzo, Pico Pardal (Organic)

    Garbanzo, Pico Pardal (Organic)

    Cicer arietinum. Tan.

    This chickpea is from León, an autonomous community in north-western Spain, where chickpeas have been a staple food since Roman times. Pico Pardal is small seeded with a pronounced beak. It is aptly named; Pico Pardal translates as “Sparrow Beak.” Creamy consistency, thin skin, cooks up fast and bakes well. If given plenty of space the bushes can become quite large and produce many small (2-bean) pods. Pico Pardal Garbanzo was recently the subject of a lawsuit in its home region. A food packer trademarked the name in 1998 and sought to restrict its usage; in 2015 the Promotional Association for Pico Pardal Garbanzo de León won the removal of the trademark because it is a traditional type that is widely grown in the region. ¡Viva las semillas! We sourced this variety from Paco Villalonga Lochridge, a Seed Savers Exchange member in Spain.

  • Bean, Kali Black Gram (Organic)

    Mung Bean, Kali Black Gram (Organic)

    Vigna mungo. Black. 80 days.

    Very interesting black seeded mung bean relative. Commonly consumed in India and Nepal as a protein rich staple. Black gram is often used in a similar way to red lentils such as in dal makhani. Its flour has a sticky texture when cooked making it useful for flat breads like masala dosa. The small furry plants have yellow flowers and yield early even in Oregon. This strain of black gram was obtained by Anpetu Oihankesni of Sourcepoint Organic Seeds. He sourced it in Bhaktapur, a UNESCO World Heritage Site located in the Kathmandu Valley of Nepal.

  • Soybean, Envy (Organic)

    Soybean, Envy (Organic)

    Glycine max. Green. 75 days.

    A good choice for early and/or short-season edamame production. Envy grew very vigorously in our cool spring soil. Plants grow to 2′ with an upright growth habit. Delicious as edamame, green seeds can also be cooked as a dry bean. Bred by the late Professor E. M. Meader, of the University of New Hampshire.

  • Tepary Bean, Sacaton Brown (Organic)

    Tepary Bean, Sacaton Brown (Organic)

    Phaseolus acutifolius. Orange-Tan. 85 days.

    Tepary beans are small, flat beans, traditionally grown by Native Americans in the desert Southwest. Amazingly drought and heat tolerant, they prefer sandy alkaline soils, but Sacaton Brown performed well for us even in our relatively heavy acidic soil and cool climate. Tepary beans have more protein and higher fiber than common beans, and maintain their shape when cooked. This variety comes to us via Native Seeds/SEARCH, who says it is commercially cultivated by the Gila River Indian Community where it is known as S’oam bawi.