The American Origin of Common Beans
While beans are a global staple, the common bean (Phaseolus vulgaris) is indigenous to the Americas. Archaeological evidence indicates that indigenous peoples in regions of modern-day Mexico and Peru cultivated beans as early as 7000 BCE. Native Americans developed a diverse array of bean varieties and integrated them into their agricultural systems, famously growing them alongside corn and squash in a companion planting method known as the "Three Sisters". Following the Columbian Exchange, these New World beans were introduced to Europe and eventually spread around the world. Today, the many types of common beans grown and consumed in the United States all trace their origins back to these native American crops.
Popular American Bean Varieties and Their Names
The range of what are the American beans called is extensive, with names often reflecting their appearance, origin, or historical use. Some of the most popular varieties include:
Pinto Beans
- Appearance and Name: The name "pinto" means "painted" in Spanish, a perfect descriptor for these medium-sized, oval beans with their characteristic beige-and-brown speckled skin. When cooked, the speckles fade, and the beans take on a uniform pale pink or brown color.
- Culinary Use: Pinto beans are the most widely produced bean in the United States and a staple in both Mexican and Southwestern cuisine. Their earthy flavor and creamy texture make them ideal for mashing into refried beans, adding to chili, and simmering whole in soups.
Navy Beans
- Appearance and Name: These small, creamy-white, oval-shaped beans are also known as pea beans or haricot beans. The name "navy bean" comes from their historical use as a food staple by the U.S. Navy in the early 20th century.
- Culinary Use: Navy beans cook down into a soft, creamy texture, making them the traditional choice for classic Boston baked beans and creamy white bean soups.
Kidney Beans
- Appearance and Name: Instantly recognizable by their kidney-like shape and rich red color, kidney beans have a firm, earthy flavor. Light red and dark red kidney beans are different varieties.
- Culinary Use: Kidney beans hold their shape well during long cooking times, making them a hearty addition to chilis, stews, and salads.
Great Northern Beans
- Appearance and Name: Larger and flatter than navy beans, Great Northern beans are another popular white bean. They are believed to be named for the northern climates, particularly the Upper Midwest, where they are grown.
- Culinary Use: With a mild, nutty flavor and a firm texture that holds up well, Great Northern beans are perfect for soups, stews, and purees.
Lima Beans
- Appearance and Name: Lima beans are known for their distinctive flat shape and smooth, buttery texture, which is why they are often called "butter beans". Baby lima beans are smaller and green, while the larger, dried variety is often a yellowish-white.
- Culinary Use: Lima beans are a versatile ingredient used in dishes like succotash, stews, and side dishes.
A Comparison of Popular American White Beans
| Feature | Navy Beans | Great Northern Beans | Cannellini Beans | Lima/Butter Beans |
|---|---|---|---|---|
| Appearance | Small, round/oval | Medium, kidney-shaped | Large, kidney-shaped | Flat, oval, yellowish-white |
| Texture | Soft, creamy, tend to break down | Firm, hold their shape well | Meaty, hold their shape well | Smooth, buttery, and starchy |
| Flavor | Mild, slightly sweet | Mild, nutty | Nutty, earthy | Rich, buttery, slightly sweet |
| Best For | Baked beans, purees, thick soups | Soups, stews, casseroles | Italian dishes like minestrone, salads, dips | Succotash, stews, spreads |
The Rich History of Baked Beans
Baked beans are one of the most quintessential American bean dishes, with a history rooted in Native American cooking. Indigenous peoples in the Northeast cooked beans in earthen pots with maple syrup and sometimes meat. Early Puritan colonists adopted this method, modifying it and incorporating new ingredients. Boston's association with baked beans comes from its history as a center for molasses production, a key ingredient in Boston baked beans. Other New England states developed their own variations, like Maine's "bean-hole beans" made with yellow eye beans and maple syrup. The first mass production of canned baked beans by Heinz in 1895 further cemented their place in American culture, though the modern canned version is cooked with steam, not baked.
The Three Sisters: A Symbol of Bean's Significance
In indigenous American agriculture, the "Three Sisters"—corn, beans, and squash—were grown together in a symbiotic relationship. The corn stalk provided a trellis for the climbing beans, the beans returned nitrogen to the soil, and the squash spread along the ground, providing shade and weed suppression. This system demonstrates the deep, historical importance of beans to native cultures and their sustainable farming practices. For more information on the agricultural and economic importance of these legumes, visit the US Dry Bean Council.
Conclusion
Ultimately, when you ask what the American beans called are, you are referring to a diverse family of legumes descended from the native Phaseolus vulgaris. From the speckled pinto bean to the creamy navy bean and the firm kidney bean, these beans are woven into the fabric of American cuisine. Their history stretches back to indigenous agriculture and continues through colonial traditions and modern convenience foods. The wide variety of names reflects not just their appearance, but also the culinary traditions and regional cultures that have embraced them for centuries.
