The Anasazi bean is an heirloom cultivar of the common bean, Phaseolus vulgaris, recognised by its striking two-tone seed coat — burgundy-maroon blotches splashed across a creamy white ground, like a tiny painted pinto. Grown in the dry Four Corners country of the American Southwest, it is a sweet, mild, mealy bean that cooks faster than most dried beans and is marketed as easier on the digestion.