Organic Hidatsa Red Beans

The Hidatsa Red Bean is a true heirloom treasure, cultivated for centuries by the Hidatsa people of the Missouri River Valley in North Dakota. This deep red bean was first recorded by Lewis and Clark during their 1804-1805 winter stay at Knife River and later grown in Thomas Jefferson’s gardens at Monticello. In 1915, seed pioneer Oscar Will introduced it to the public in his Pioneer Indian Collection of Seeds, and today, it is recognized in the Slow Food Ark of Taste for its rich cultural and culinary history. Traditionally, the Hidatsa people allowed the pods to dry on the vine before hand-harvesting the beans, a practice that preserves both the integrity of the seeds and the connection to their agricultural roots.

With its nutty flavor, firm texture, and ability to create a rich, savory broth, the Hidatsa Red Bean is a standout in slow-cooked dishes, from soups to stews. Its natural resilience and deep history make it more than just an ingredient—it’s a connection to Indigenous foodways and sustainable agriculture. Whether simmered with aromatics or paired with grains, this bean brings depth and tradition to every meal.