The Bolita bean is an
heirloom variety of
common bean (Phaseolus vulgaris) endemic to
New Mexico and southern
Colorado.[1] It is a small, round, and sweet bean that is traditional to
New Mexican and southwestern cuisine.[2]
Etymology
The name Bolita bean comes from
New Mexican Spanish where they are called frijol bolita, literally "little ball bean", due to their shape and size.[3][4]
History and origin
Prelude
The origins of the
common bean have long been a topic of scholarly debate, with
Mesoamerica being proposed as a possible origin of domestication. This notion is, however, clouded by a lack of consensus among experts, who remain divided over whether the common bean arose from single or multiple domestication events. It has been noted that two distinct gene pools emerged over time, namely the
Andean gene pool, which spanned
Southern Peru to
Northwest Argentina, and the
Mesoamerican gene pool, which extended between
Mexico and
Colombia.[5]
Origin
In the
Four Corners region,
Ancestral Puebloan farmers cultivated various varieties of
corn,
beans, and
squash for over 2,500 years, highlighting the long-standing importance of these crops to the region's inhabitants.[6][7] However, the oral tradition of the bolita bean suggests that Spanish explorers, who journeyed from other
regions of Mexico and the
Spanish Empire, are likely to have brought Bolita beans with them as they traveled up to the
Rio Grande Valley, where they settled.[8][9]
Modernity
Today, some
Spanish descendants of the
Rio Grande River in New Mexico and the
San Luis Valley of Colorado still grow their own family cultivars of the variety in home gardens, while some specialty retailers have grown a more conventional variety on a small-scale production catering to high-end markets and tourists.[10] However, the bean has become more obscure in recent decades, as older generations that once prized it for its flavor and tolerance of the harsh cold desert climate of
southern Colorado and
northern New Mexico, have opted to use pinto beans for convenience in traditional recipes.[11][12] Due to this, it has been put on the
Slow Food:
Ark of Taste list of culturally intangible foods.[13]
Description
The Bolita bean is small and round, with a creamy texture and a rich, complex flavor. They have thin skin that makes them easy to digest, and they cook faster than pinto beans. They are an excellent source of protein and fiber and are low in fat, making them a healthy choice for a variety of dishes.[14]
Culinary uses
The beans are versatile and can be used in a variety of dishes. They are a popular ingredient in chili, soups, as refried beans, or as a bean cake.[15] They can also be used any way a pinto or black bean would. The bean is slightly sweeter than that of the pinto bean and has a tendency to absorb the flavor of added condiments and spices more so than other varieties of beans.[16]
Cultivation
Bolita beans are well adapted to high altitudes and dry-land farming where they are still grown by a few Hispano farms to this day.[17] They require well-drained soil and full sun exposure to grow. The plant grows up to 24 inches in height and produces pods containing 4–6 seeds each, maturing in about 100 days after planting.[18]
Landraces
Garcia Bolita - A light-tan-to-brown bolita from
Garcia, Colorado, with a climbing "pole" habit.[19][20]
San Luis Valley Bolita - A beige, almost salmon-colored bolita, from the surrounding areas of
Alamosa and
Conejos county, predominantly round seed phenotype, with a semi-bushy habit.[23][24]
^Oct. 31, Marissa Ortega-Welch Image credit: Jimena Peck / High Country News; edition, 2022 From the print (2022-10-31).
"In Colorado, a storied valley blooms again". www.hcn.org. Retrieved 2023-05-09.{{
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