Arikara Yellow Bush Bean

Seed Count: Approx. 15 Seeds

Days to Maturity: 45-90

Bush variety, Snap/Dry bean

Description:  The Arikara Yellow bean was originally obtained from the Arikara tribe of North Dakota.  The creamy beans are a tanish-yellow color with redish-brown eye rings.  This dry bean is known for its early maturity, which allows it to survive the difficult climate of Missouri.  Arikara yellow beana are slightly larger than a pinto bean, and is a great for baking, since its hard shell allows it to hold its shape, while being cooked.  It can also be harvested early, while it's young and tender, to be eaten as a snap bean.  The productive plants are also drought tolerant and grow in a bush habit.

How To Grow

Sowing:  Sow in average soil, in a sunny location, after the soil has warmed, as seeds may rot in cooler soils. Sow seeds 3 inches apart, in rows 24 inches apart, and cover with 1 inch of soil. Seedlings emerge in 10-14 days depending on soil and weather conditions. Thin to 12 inches apart when seedlings are 1-2" high.  Beans do great companion planted with beets, carrots, and cucumbers.  However, avoid growing near all members of the allium family, and sunflowers.

Growing:  In dry weather, keep soil well watered. Plants need about 1 inch of rain per week during the growing season. Make sure foliage has time to dry in order to reduce disease.  Do know that this plant can get scorched with intense heat.  These beans grow in a bush habit with short runners, and shouldn't need support.  However, you can support them if they grow too heavy for themselves.

Harvesting:  To harvest, pick pods when young and tender for the best taste and tenderness. Check vines often since this is a very productive plant.  By picking often, you are encouraging more bean production. Fresh beans are best used immediately, but will keep in the fridge for several days. To save seeds, allow the pods to mature fully and dry on the vine. If frost or rainy weather threatens before your beans are dry, pull the plants and allow them to dry indoors. They should be completely dry 10-15 days later. Remove the seeds from the pods by hand, and store the seeds in a cool, dry place for up to 3 years. These beans will also freeze well, if blanched first. Try these beans sauteed with butter, shallots, and garden herbs for a delectable treat.