Oaxacan Black, Bean Seeds

Oaxacan Black Bean Seed

Deep black Oaxacan beans hold their shape
Rich earthy flavor anchors traditional regional dishes
Dry high-altitude adaptation brings drought tolerance
Creamy cooked texture suits tacos and soups

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Key Attributes

Botanical Name

Phaseolus vulgaris

Days to maturity

70 Days

Sun

Full Sun

About Oaxacan Black, Bean Seed, Bean Seed

Oaxacan Black beans (Frijol Negro de Oaxaca) are a beloved heirloom variety native to the southern regions of Mexico, particularly the state of Oaxaca, known for their deep black color and rich, earthy flavor. These beans are highly regarded for their creamy texture when cooked and their ability to hold their shape in a variety of dishes. Often used in traditional Oaxacan cuisine, they are a key ingredient in stews, soups, and as a filling for tamales and tacos.

Growing details

Planting

Sow Depth

Days to Germination

5–10 days

In-row plant spacing

2-4"

Row Spacing

24"

Plant profile

Maturity

Summer

Life Cycle

Annual

Plant Height

24 inches

Growth Habits

Upright

Type

Shelling Beans

Seed & variety

Seeds Per Ounce

200

Bean Seed Color

Black

Seed Type

Heirloom

Growing Season

Warm-Season Crop

Before Planting

Beans need warm, well-drained soil and should be sown where they will grow. Rotate away from legumes, remove weeds, and install poles or trellises before planting climbing types to avoid later root damage.

Planting

Direct sow beans after frost danger has passed and the soil is at least 60°F; warmer soil produces faster, more uniform emergence. Keep the seedbed evenly moist but not saturated, since cold wet soil encourages seed rot. Beans generally resent transplanting. Leave bush beans 2–4 inches apart and pole beans 4–6 inches apart beside their support.

Watering

Keep soil uniformly moist during germination, flowering, and pod expansion. Water deeply at the base when the surface dries; drought causes blossom drop and misshapen pods, while wet foliage favors disease.

Fertilizer

Inoculated beans usually fix adequate nitrogen. Add phosphorus or potassium only from soil-test results, and avoid high-nitrogen fertilizer that produces vines at the expense of pods.

Harvesting

Pick snap beans while pods are firm, crisp, and filled but before seeds bulge prominently. Harvest every few days while holding the stem to avoid damage. Leave dry beans until pods become brown and brittle.

Tips

Do not cultivate deeply around shallow roots or handle plants while foliage is wet. Pick snap beans frequently before seeds bulge, and remove old plants rather than composting them if bacterial disease is evident.

AVG. Seeding Rate

⅓–⅔ lb./100'; 72–145 lb./acre

Pests & Diseases

Anthracnose, bacterial blights, rust, white mold, root rots, and mosaic viruses are common bean diseases. Look for dark sunken pod lesions, water-soaked spots, rust pustules, white cottony growth, or mottled distorted leaves. Plant certified disease-free seed, rotate beans, avoid handling wet foliage, space rows for airflow, and remove virus-infected plants.

Mexican bean beetles, aphids, leafhoppers, cutworms, and spider mites may attack beans. Inspect leaf undersides, handpick beetles, use collars on young plants, and avoid handling foliage when wet.