Buckskin beans, also known as Yellow Indian Woman beans, are a rare, creamy heirloom bush bean with a mild, nutty flavor, prized for holding shape in slow-cooked dishes like chili and soups, and are ideal for shorter growing seasons, maturing in about 65-75 days. These small, sandy-yellow beans originated in Mexico and the Southwest, brought to Montana by Swedish immigrants, offering a rich, buttery texture when cooked, similar to pinto or black beans.
Key Details:
- Names: Buckskin Bean, Yellow Indian Woman Bean, Buckeye Bean, Buckskin Girl Bean.
- Appearance: Small, rounded, deep sandy-clay or yellowish-gold color with a matte finish.
- Texture & Flavor: Incredibly creamy, nutty, and mild; they stay firm and don’t fall apart easily when cooked.
- Type: Bush bean, known for being heavy-yielding and good for seed saving (open-pollinated).
- Origin: Central Mexico, traded into Native American communities, later cultivated in Montana by Swedish families.
- Uses: Excellent for slow-cooked recipes, pot beans, chili, soups, and salads.
Growing Information:
- Maturity: Early, around 65-75 days for dried beans.
- Plant Habit: Bush-type, good for shorter seasons.
Cooking Tips:
- Salt the water before cooking; it’s a myth that salt toughens beans.
- A pinch of baking soda can help soften beans if you have hard water.
- They’re great for recipes where you want beans to maintain their form, according to Chili Smith Family Foods, Mary’s Heirloom Seeds, and Vermont Bean.
Reviews
Clear filtersThere are no reviews yet.