Bambara groundnut bean AKA, African Yellow Beans Caribbeangardenseed

Vigna subterranea is a member of the family Fabaceae. The plant originated in West Africa. Vigna subterranea ripens its pods underground, much like the peanut. They can be eaten fresh or boiled after drying.
Bambara groundnut
Bambara beans are chickpea sized, hard, round seeds that, like peanuts, ripen underground. The seeds vary in color from black, dark brown, red, white, cream or a combination of these colors. Bambara beans have a nutty, earthy flavor not unlike a cross between a chickpea and a pinto bean.

Bambara (Vigna subterranea) is known to grow in unfavorable conditions and is drought tolerant, which makes it a good choice for farmers in low water areas with poor soil qualities. The plant has the ability to fix nitrogen from the air making it a good companion in crop rotations. It is often planted with pumpkin and maize. It is the third most commonly eaten legume in Africa, after groundnuts and cowpeas. The plant is a creeping, herbaceous, leafy annual with compound leaves comprised of three leaflets. After fertilization, pale yellow flowers form on freely branching stems. These stems then grow downwards into the soil, sending the developing seed into the ground. The seeds form round, wrinkled half inch long pods just underground within which the smooth, round, hard Bambara seeds develop. Each pod contains one or two seeds.

Sow seeds 1″ deep indoors 3-4 weeks before planting. Transplant one month after last frost – these babies love heat! Space plants by 8-10″. When the tiny yellow flowers are pollinated, they will form “pegs” that dig under the soil and create your bambara fruits. Harvest when soil is dry and evening temperatures dip below 40 degrees fahrenheit. Some bambara fruits may fall off the plants and remain in the soil during harvest. Do a second check with a fork or rake to find any you left behind. Let the plants dry in the sun for a few days before removing peanuts. Allow bambaras to cure for up to a week before storing.

Allow bambara fruits to dry in their shell in a well-ventilated place. Shell the seeds, and allow them to lay flat on a paper towel in a single layer away from direct sunlight, and with some air flow to help with drying.