In the rural desert community of Sacaton, Arizona, Ramona Button and her husband Terry grow tepary beans, wheat berries, corn pinole, and more in the Akimel O’Odham (Gila River Pima) Community.  

In the late 1970s, while growing cotton, barley, and wheat, Ramona found a few bean seeds in an old trunk in her childhood home. Most farmers in the area had stopped growing the bean due to water shortages, but with the guidance of community elders, Ramona and Terry made it their mission to bring this bean back to life. Today, they sell their food products around the region – and we even cook with them at Owamni and carry them at Indigenous Food Lab Market. 

The tepary beans they grow are native to dry regions in the Southwest and Mexico. They are more drought resistant than other varieties, making them a more climate-safe choice.  

Sometimes folks are intimidated by the prospect of cooking rock-hard dried beans, but with just a little bit of prep, it’s really not too bad. Just soak them in cold water overnight or put them to soak in the morning to be ready to cook in the evening. Then, boil the beans gently for about 60-90 minutes with a couple of teaspoons of salt until they’re tender, and add them to your recipe.  

If you like to prep meals in advance, one of the easiest ways to enjoy Ramona Farms’ tepary beans is to “cook and freeze the bean products in small quantities so the products can be added easily to regular meal prep – which allows for better incorporation of the traditional foods into your family’s meal favorites and to try new dishes” says Karen from Ramona Farms.