Fagio Kenya

Family: Fabaceae Legume

Experience the quiet drama of Fagio Kenya dry beans—after a long, sunlit season, the pods dry down to a crisp, harvest-ready finish and reveal beans with a rich, earthy character.

Expect a firm, hearty texture that holds its shape beautifully, with a savory depth that makes every bowl feel satisfying and substantial. Ideal for pantry staples and slow-simmered favorites, Fagio Kenya is a dependable choice for gardeners who love dependable dry-bean performance.

Light: Full SunMaturity: 90 DaysHabit: Bush

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jul 24th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	90
Sun Requirements	Full Sun
Growth Habit	Bush
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	60
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

A true dry-bean workhorse: Fagio Kenya stays firm and meaty through long simmering, so it won’t collapse into sludge. Cook it low and slow with aromatics, then finish with olive oil and a cautious splash of vinegar to sharpen that earthy, sun-baked savor.

Best Uses

slow-simmered beans with aromatics and a thick cooking broth
sturdy bean soups and chili where you want pieces to hold shape
refried-bean-style mash for a thicker, less watery spread
pantry-style bean stews finished with a little fat for silk

Flavor Profile

earthy, savory depth toasty bean nuttiness firm, hearty bite that stays intact after cooking slow-simmer comfort with minimal mushiness

Kitchen Pairings

onion garlic smoked paprika bay leaf olive oil vinegar

Frequently Asked Questions

What pest or disease commonly affects Phaseolus vulgaris (fagio/bean type) and how can I manage it at home?

Common problems include bean rust and fungal leaf spots, which show up as yellow-orange/brown pustules or spots that spread across leaves. Remove badly affected leaves early, avoid wetting the foliage when watering, and improve airflow by spacing plants to reduce humidity. If damage starts early, use a labeled copper-based fungicide according to the label, repeating as directed after new growth appears.

How often should I water Phaseolus vulgaris during its main growing phase?

During flowering and pod fill (roughly mid-season until harvest), keep the soil consistently evenly moist—typically about 1 inch (2.5 cm) of water per week total, adjusted for heat and rainfall. Water deeply when the top 1 inch of soil feels dry, because beans form poorly if they dry out and then get waterlogged. Mulch lightly to steady moisture, especially in full sun.

How can I tell when Phaseolus vulgaris is ready to harvest?

Harvest when pods are fully formed but still tender: snap pods should break easily, and seed beans should be harvested when seeds are firm and the pod interior is mature (about 90 days from sowing for many types). Check a few pods daily during the final week, because bean pods can go from tender to tough quickly in hot weather. If you’re growing for fresh shelling, pick before pods start drying and stiffening.