tepary

Tepary, commonly known as the tepary bean, is Phaseolus acutifolius, a drought-tolerant legume native to the arid regions of the southwestern United States and northern Mexico. It has long been grown by Indigenous peoples for its ability to produce edible seeds under hot, dry conditions and in poor soils.

Tepary beans are valued for their tolerance to drought and heat compared with many other beans. They have a deep-rooting habit and can thrive with limited rainfall and in soils with some salinity. They are typically grown as a standing crop in arid zones and are used in mixed cropping systems. The plants fix atmospheric nitrogen, contributing to soil fertility.

The seeds are the principal product and are used dry or fresh in a variety of dishes. They are cooked like other beans and are used in stews, soups, and tortillas in some regions. Tepary beans can also be milled into flour or used as animal feed. They are noted for a relatively fast maturation and a mild flavor.

Historically, tepary beans were central to cuisines in the Sonoran Desert and Baja California, and their cultivation spread to other arid regions. Today, interest in tepary beans has grown among farmers seeking climate-resilient crops, and they are grown in parts of Africa, Asia, and Latin America, with breeding programs aimed at improving yield, disease resistance, and seed quality.

Seed colors range from cream and tan to brown and red, often with mottled patterns.