Wairimu (Phaseolus vulgaris), a traditional Kenyan bean variety from the Fabaceae family, features medium-sized, kidney-shaped seeds with distinctive reddish-brown mottling on cream backgrounds. Seeds germinate in 7-10 days, maturing in 85-100 days, growing to 45-60cm tall with 30cm spacing between plants. Plant 2cm deep after last frost in well-draining soil with pH 6.0-7.0, requiring moderate water and minimal fertilization. These beans show good resistance to common diseases, yielding approximately 1.5kg per square meter when pods dry and seeds harden. Store dried seeds up to 3 years in cool conditions. Culturally significant in Kenyan cuisine, particularly in stews and githeri.