The Desert Bean Your Garden Needs

If you want to grow a crop that's both water-wise and nutritious, you can't do much better than the tepary bean, originally domesticated in the Sonoran Desert thousands of years ago and tended by First People ever since.

Ecologically, they're exceptionally water-efficient — they can thrive on as little as 8–10 inches of rainfall annually and survive heat that would kill other crops. As climate pressures mount, they're increasingly relevant to sustainable agriculture.

Nutritionally, they're higher in protein than most common legumes (around 23–24g per 100g dry), rich in fiber, and packed with minerals like calcium, iron, and magnesium. They also have a notably low glycemic index, making them particularly good for blood sugar management.

Culinarily, they have a dense, creamy texture and a slightly sweeter, nuttier flavor than pinto or black beans. They hold their shape well in long-cooking dishes and work well in soups, stews, and traditional Indigenous dishes from the Southwest.

The main downsides are practical: they're harder to find than common beans, require longer soaking and cooking times (unless you eat them while still young and tender), and are still a niche crop outside the Southwest and Mexico. But they're one of our favorite beans to grow!

Our multicolor, landrace tepary beans are perfectly adapted to growing in hot, dry climates. If you're looking for protein, fiber, and a resilient garden, tepary beans just might be your next favorite crop.