Nyayo (Phaseolus vulgaris), a Kenyan bean variety from the Fabaceae family, features medium-sized, kidney-shaped seeds (10-12mm long) with distinctive red-and-white mottled pattern. Seeds germinate in 7-10 days, maturing in 85-95 days, with plants growing 40-50cm tall requiring 25-30cm spacing. Plant 2-3cm deep after frost in well-draining soil with pH 6.0-7.0. These beans prefer full sun, moderate water, and light fertilization, showing good resistance to common bean diseases. Harvest when pods dry and turn brown, yielding approximately 1.3kg per square meter. Seeds store 2-3 years and are highly valued in Kenyan cuisine for their rich flavor and quick cooking time in traditional dishes.