Dry Beans, Bush 'Buckskin' / 'Yellow Indian Woman'

Buckskin is a wonderfully creamy, light-brown to warm-yellow dry bean that has traveled widely: though undoubtedly starting its journey in Mexico, it eventually found its way to Sweden and was brought to Buckeye, Montana in the 1800s by Swedish immigrants. Sometimes called 'Yellow Indian Woman' bean, it is a vigorous short-season producer that makes many handfuls of pods on compact plants.

Buckskin has proven a reliable high-yielding bean for Northern climates. Maturing early and drying evenly, this bean performed well in dry-dry farmer trials in both the Willamette Valley of Oregon and the Snoqualmie Valley near Seattle, Washington. The pods hold beans well during harvest yet thresh easily. It's always a happy sight to see the (then still) bright yellow beans sift out of the pile of debris in the fall.

There are many beans to choose from, but this is the bean that people always come back to. Buckskin has a meaty texture that is firm yet creamy, holding its shape during cooking. In many ways, it is reminiscent of a lima bean. With a flavor that stands on its own, this bean embodies a richness that few beans can match. Enjoy simply as boiled beans with a bit of garlic, incorporate into a savory succotash, let them swim among winter greens in a hearty soup on cold evenings, or bake them into traditional cornbread. Also pairs well with cream sauces or steamed leafy greens like kale.

Dry beans are harvested in various ways. Some varieties are also edible with the whole pod, while others can only be eaten fresh or (mature) dry. Tip for storing dry beans: to prevent any bean fly eggs from hatching, place the well-dried beans in the freezer for 24 hours.

Names:
Latin: Phaseolus vulgaris
Dutch: Droogboon
Also known as: Droogwinners
English: Dry Shelling Beans