Red Cargamanto Bean "Frijol Cargamanto Rojo" (Phaseolus vulgaris) Seeds – Heirloom from Colombia, Forerunner of the Cranberry Bean, Creamy Texture

Minimum: 15+ Seeds

The Colombian Heirloom Behind the Cranberry Bean

Some beans are famous for their looks, and some for how they cook. Red Cargamanto manages both. This Colombian heirloom, known as frijol cargamanto rojo, is often described as a forerunner of the cranberry bean, with large, handsome seeds marked in red and a rich, creamy texture when cooked. It's a staple of highland Colombian kitchens, slow-simmered into the kind of hearty bean dishes that fill a table, and a rewarding find for gardeners who want a heirloom bean with real culinary pedigree.

Who Grows Red Cargamanto Bean?
The heirloom gardener wanting an authentic Colombian variety with deep culinary roots.
The home cook wanting a large, creamy bean for slow-cooked stews and Latin American dishes.
The dry bean grower wanting a handsome, flavorful bean for the pantry.
The seed saver preserving a traditional South American heirloom.

What This Colombian Heirloom Bean Actually Is
Phaseolus vulgaris 'Cargamanto Rojo', called frijol cargamanto rojo, is a Colombian heirloom bean grown in the country's highlands, often described as a forerunner of the cranberry bean. Seeds are large and plump, with red markings, and cook up with a smooth, creamy texture and rich flavor that has made the bean a favorite for slow-simmered dishes. Cargamanto beans are traditionally eaten as dry beans or as fresh shell beans, and they are central to hearty bean stews in regions like Antioquia. Because it was developed in the cool highlands, it may perform best where summers are mild. As an open-pollinated heirloom, it breeds true from saved seed. Grown as a warm-season annual, not frost-hardy.

In the Garden & Kitchen

• Slow-cooked bean stews: Simmer dried beans with onion, garlic, and pork or vegetables for a hearty dish.
• Fresh shell beans: Shell mature but still-soft seeds for a creamy, quick-cooking fresh bean.
• Dried beans: Dry and store the large red-marked seeds for winter cooking.
• Soups and sides: Use creamy cooked beans in soups and as a side with rice.
• Heirloom preservation: Grow and save seed to keep a Colombian variety in circulation.
• Seed saving: Save mature, dried seed from open-pollinated plants to grow the same variety year after year.

Growing Red Cargamanto Bean Seeds

• Start method: Direct sow outdoors after last frost; beans generally dislike transplanting.
• Germination: Sprouts in 7 to 10 days in warm soil.
• Soil temperature: Germinates best between 65 and 85°F.
• Spacing: Space seeds 4 to 6 inches apart at the base of supports, or in rows.
• Support: If plants vine, provide a sturdy trellis or tall poles for the climbing stems.
• Sunlight: Full sun; light afternoon shade helps in very hot climates.
• Soil: Fertile, well-drained soil supports the strongest growth and heaviest yield.
• Watering: Consistent, even moisture, especially during flowering and pod development.
• Days to maturity: Typically ready for dry beans in roughly 100 to 130 days from seeding.
• Harvest: Let pods dry on the plant, then shell and dry the beans fully before storing.
• Climate note: Adapted to cool highlands; very hot weather can reduce pod set.
• Cooking safety: Never eat dry beans raw or undercooked; boil thoroughly for at least 10 minutes first.

Before You Close This Page
This is a bean with a real pedigree, a Colombian highland heirloom with red-marked seeds, a creamy texture, and a reputation as a forerunner of the cranberry bean. Red Cargamanto is at home in slow-cooked stews and just as good shelled fresh, and it carries a South American tradition into your garden. It's open-pollinated and easy to save seed from, ready to become a pantry favorite. Plant it after the last frost, give it support and steady water, and let the pods dry on the plant. Grow the bean that cooks up creamy.