Other Beans

Showing all 9 results

  • Hokkaido Adzuki Bean (Organic)

    Adzuki Bean, Hokkaido (Organic)


    Vigna angularis. Red. 90 days. We had almost given up on growing adzuki beans and then entered Hokkaido, which matures earlier than most other varieties. It makes sense because the Japanese island of Hokkaido, where this bean originates, has a cool, short growing season. Short bushy plants produce long slender pods that hold many little…

  • 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 hold well above the ground on compact upright bushes so they can take some wet weather and not succumb to mold. Beautiful…

  • Cowpea, Grey Speckled Palapye (Organic)

    Cowpea, Grey Speckled Palapye (Organic)


    Vigna sinensis. Grey Speckled. 75 days fresh, 95 dry. We have tried growing many varieties of cowpea / black-eyed pea / crowder pea through the years and had never experienced a harvest worth writing about until 2014 when we gave Grey Speckled Palapye a try and finally, a cowpea worthy of praise in our growing…

  • 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. 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…

  • 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…

  • 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…

  • 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. Mung beans are often used in a similar way to red lentils, such as in dal makhani. The flour has a sticky texture when cooked making it useful for flat breads like…

  • Soybean, Envy (Organic)

    Soybean, Envy (Organic)


    Glycine max. Green. 75 days. A good choice for early and/or short-season edamame production. Unlike many soybeans, Envy starts the season very vigorously in our cool spring soil. Plants grow to 2′ with an upright growth habit. Delicious as edamame, the green seeds can also be cooked as a dry bean if harvested before they…

  • Organic Sacaton Brown Tepary Bean

    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 performs very well for us even in our relatively heavy, acidic soil and cool climate. Tepary beans have more protein and higher…