Tepary Beans: Selected by my ancestors from the wild species growing in the Sonoran Desert and cultivated by my people, the Akimel O’odham and Tohono O’odham, for at least a thousand years, and who continue to grow them today on their reservation lands with summer rainfall in arroyos and limited irrigation along the Gila River. The Tepary bean is the world’s most drought tolerant bean, higher in fiber and protein than most other beans with a low glycemic index and superior taste! 3 varieties:

Brown Tepary Beans – S-OAM BAVI
Savory and slightly nutty in flavor. The brown tepary retains its shape and firmness, yet is tender and makes a thin gravy, making it a perfect ingredient for soups, stews, dips and spreads. It also makes a great addition to salads.

White Tepary Beans – STOTOAH BAVI
This ancient superfood of the Sonoran Desert has sustained our O’odham people for centuries. Highly acclaimed for it’s nutritional value the Stotoah Bavi (white tepary bean) is noted for its unique and delicious naturally sweet yet savory flavor and creamy texture

Black Tepary Beans – S-CHUUK BAVI
A rare and recent selection – firm textured and meaty flavored – the s-chuuk bavi is a special and very limited tepary variety.