GROWING GUIDE - ANASAZI BEANS
Looking to grow beautiful, healthy Anasazi beans in your garden? This guide covers planting, support, watering, and harvesting so you can enjoy them as fresh snap beans or fully dried storage beans.
Anasazi Beans are a beautiful maroon and white variety, similar to Jacob’s Cattle beans. These beans are known for their sweet, nutty flavor and meaty texture, making them ideal for baked bean dishes, Tex-Mex cuisine, and pairing with rice. Easy to grow and drought-tolerant, Anasazi Beans also cook faster than pinto beans without the need for soaking. They can be grown as both green beans and dried beans with successive plantings.
PLANTING
Location: Choose a location with full sun and well-drained soil. Plant after the risk of frost has passed and soil has warmed.
Spacing: Sow seeds 1–1.5 in. deep, spacing about 2 in. apart.
Watering: Water after planting to settle soil; keep soil lightly moist (not soaked) until germination. Thin seedlings to about 4 in. apart once they are established.
CARE TIPS
Watering: Water deeply 1–2 times per week depending on heat and rainfall. Keep soil evenly moist, but avoid waterlogging.
Support: A trellis improves airflow, keeps pods cleaner, and makes harvesting easier.
Fertilizing: Beans fix their own nitrogen. If your soil is poor, add compost before planting or use a light, balanced fertilizer early in growth—avoid heavy nitrogen, which can reduce pod production.
HARVESTING
For fresh eating (green beans): Harvest pods young and tender.
For dried beans: Leave pods on the plant until they turn brown and dry.
Harvest plants or pick pods before prolonged wet weather to reduce mould risk.
Shell beans and allow them to dry completely before storage. Store fully dried beans in a cool, dry place in an airtight container.
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