Beans (Native American agriculture)
Beans played a crucial role in Native American agriculture, particularly among various Indigenous cultures across the Americas. Four major species of beans were domesticated by Native Americans in ancient times, with common beans (Phaseolus vulgaris) being the most widespread, cultivated as early as 5000 B.C.E. in Mexico. This bean variety encompasses numerous types, such as pinto, kidney, and navy beans, and was a staple in many regions, especially North America. Other notable species include tepary beans (Phaseolus acutifolius) from the American Southwest and lima beans (Phaseolus lunatus), which were domesticated in both Peru and Central America. The cultivation of runner beans (Phaseolus coccineus) also began in Mexico around 200 B.C.E.
Beans were not only a vital source of protein and lysine, complementing maize, the primary carbohydrate staple, but they were also integrated into a triad of crops typically grown together with squash and corn. The ability to shuck and dry beans allowed for year-round storage, making them a practical food source. Native American tribes commonly prepared beans by boiling and mashing them, incorporating them into soups, or mixing them with corn and other ingredients, such as in the traditional dish succotash. This agricultural practice highlights the importance of beans in sustaining Indigenous diets and their role in the broader context of Native American cultural heritage.
Subject Terms
Beans (Native American agriculture)
Tribes affected: Most agricultural tribes
Significance: Beans were a significant source of nutrition for agricultural tribes in Mesoamerica, Peru, and North America
While fava beans and a few other bean species were domesticated in the Old World, most beans are American. Four major species were domesticated and used by Indians in pre-Columbian times. Common beans (Phaseolus vulgaris) are highly variable, including pinto, kidney, navy, black, and many other varieties. This bean was domesticated by 5000 b.c.e. in Mexico and was the most commonly used bean in most parts of the Americas; it was the only bean in most of North America. Tepary beans (Phaseolus acutifolius), a small species not used in modern commerce, were domesticated by 3000 b.c.e. in Mexico and used in the American Southwest cultural area and western Mexico. Lima beans (Phaseolus lunatus) were domesticated separately in Peru (3300 b.c.e.) and Central America (200 c.e.) and were used there and in Mexico. Runner beans (Phaseolus coccineus) were domesticated in Mexico by 200 b.c.e. and spread to Peru, Central America, and the American Southwest.
Beans were important for the nutrition of American Indians who practiced agriculture, providing protein and lysine, a critical amino acid lacking in maize, the primary starchy staple. While diffusing to North America separately, beans, squash, and corn were grown together virtually everywhere that crops were cultivated.
Shucked and dried, beans could be stored for a full year and reconstituted by boiling, either with or without presoaking. Most tribes ate beans boiled and mashed, added to soups, or mixed with corn and other ingredients as succotash.