Teparies are native to the Sonoran Desert and have been cultivated for at least 4,000 years by various Indigenous cultures. Their resilience makes them vital in climate-challenged agriculture.
The resurgence of teparies in grocery stores is largely thanks to nonprofit seed savers and initiatives reconnecting Native American farmers with their homelands, emphasizing sustainable agricultural practices.
Teparies, requiring significantly less water than common beans, thrive in extreme heat and saline conditions, showcasing how Indigenous agricultural methods align with modern climate challenges.
They come in various colors and flavors, with the brown and black varieties offering a robust taste, whereas the white teparies resemble the milder cannellini beans.
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