Organic dwarf bean 'Iroquois Corn Bread'
Organic 'Iroquois Corn Bread' dwarf bean (Phaseolus vulgaris) from the seed company Gaia, a heritage Tuscarora bean variety specially preserved for bean bread
The 'Iroquois Corn Bread' bean is a heritage variety deeply connected to the culinary and cultural history of the Tuscarora Nation . Passed down to Elder Norton Rickard when he was a teenager, these beans came from an elderly Tuscarora woman who had insisted they be cultivated and never allowed to perish . Traditionally used for bean bread —a dish where cornmeal and beans are boiled together—they produce large, plump, oblong beans , perfect for hearty meals. The hardy, undemanding plants provide an abundant harvest of beautiful dried beans, also delicious as a substitute for kidney beans.
Companion plants : Corn, Carrot, Cabbage, Cucumber, Peas, Radish, Potato, Squash, Nasturtium, Rosemary
Nefarious plants : Alliums, Beetroot
Spread/Habit : Dwarf, bushy, very robust
Plant height : 45 to 60 cm
Quantity per packet : 25 seeds
Certification : Certified organic by Ecocert Canada
Special features : Tuscarora heritage variety, large oblong beans, ideal for bean bread, very productive and resilient
Leaf color : Medium green
Texture/flavor : Large, soft, mealy grains, excellent for stews
Cold tolerance : Not frost tolerant
Farming method
Soak the seeds for a maximum of 8 hours in lukewarm water (longer soaking risks death). Sow directly outdoors after the last frost , at a depth of 2.5–5 cm .
Space the plants 7 to 10 cm apart, with 45 to 60 cm between rows. Germination takes 8 to 10 days at 21 to 31 °C (optimum 26 °C).
Grow in full sun (level 3) and water moderately (level 2). For a continuous harvest, sow every 3 weeks .
Harvesting and preservation
Harvest when the pods are completely dry , with hard, mature seeds. Ensure good air circulation around the plants to prevent mold.
Store only dried beans , in a cool, dry and airtight place.
Usage ideas
• In Tuscarora bean bread (bean and corn flour mixture)
• In stews where their plump texture excels
• In thick soups and traditional stews
• In hearty bean salads
• As a substitute for kidney beans in chili or cassoulet
The 'Iroquois Corn Bread' bean is a true Indigenous treasure , carefully preserved through generations. Hardy, productive, and steeped in history, it deserves a place of honor in any heritage vegetable garden.
