Our favorite dry bean. Great for soups and stews but is absolutely best when baked.
(Phaseolus vulgaris) Our favorite dry bean, the Arikara Bean is great for soups and stews but absolutely best when baked. This yellowish-tan colored bean cooks fast, holds its shape and becomes creamy when cooked. Picked up by the Lewis and Clark Expedition that brought it east to Thomas Jefferson who began growing at his Monticello home. This yellowish-tan bean cooks fast, holds its shape and becomes very creamy when cooked. Very prolific, drought tolerant. Bush habit. 80-90 days.