An old variety of Mexican origin, vigorous, productive, and requiring little water or nutrients. It produces small black beans in about 110 days, retaining their color when cooked. Consume in soups, minestrones, and salads; ideal for Mexican cuisine.

Sowing: from April to July when frost is no longer a risk and the soil is warm. Sowing periods vary depending on the variety:

Green beans: staggered sowing until the end of July.
Beans to eat fresh: staggered sowing until July 15.
Beans to eat as dried grains: staggered sowing until June 15
For dwarf varieties: 5 to 6 seeds per pocket arranged in a staggered pattern every 40 cm. Rows spaced 40 cm apart.
For rowing varieties: 6 to 7 seeds per pocket arranged in a staggered pattern every 50 cm. Rows spaced 70 cm apart, 2 to 3 rows maximum per bed.

To keep dried beans for a long time, wait until the pod is very dry before harvesting.