page_title: Bean
section_title: History
hierarchical_section_title: Bean / History
context_page_description: A bean is the seed of one of several genera of the flowering plant family Fabaceae, which are used as vegetables for human or animal food. They can be cooked in many different ways, including boiling, frying, and baking, and are used in several traditional dishes throughout the world.
context_section_description: Beans are one of the longest-cultivated plants. Broad beans, also called fava beans, in their wild state the size of a small fingernail, were gathered in Afghanistan and the Himalayan foothills. In a form improved from naturally occurring types, they were grown in Thailand from the early seventh millennium BCE, predating ceramics. They were deposited with the dead in ancient Egypt. Not until the second millennium BCE did cultivated, large-seeded broad beans appear in the Aegean, Iberia and transalpine Europe. In the Iliad (8th century BCE) there is a passing mention of beans and chickpeas cast on the threshing floor.
  Beans were an important source of protein throughout Old and New World history, and still are today.
  The oldest-known domesticated beans in the Americas were found in Guitarrero Cave, an archaeological site in Peru, and dated to around the second millennium BCE. However, genetic analyses of the common bean Phaseolus show that it originated in Mesoamerica, and subsequently spread southward, along with maize and squash, traditional companion crops.
  Most of the kinds commonly eaten fresh or dried, those of the genus Phaseolus, come originally from the Americas, being first seen by a European when Christopher Columbus, while exploring what may have been the Bahamas, found them growing in fields. Five kinds of Phaseolus beans were domesticated by pre-Columbian peoples: common beans (P. vulgaris) grown from Chile to the northern part of what is now the United States, and lima and sieva beans (P. lunatus), as well as the less widely distributed teparies (P. acutifolius), scarlet runner beans (P. coccineus) and polyanthus beans (P. polyanthus) One especially famous use of beans by pre-Columbian people as far north as the Atlantic seaboard is the "Three Sisters" method of companion plant cultivation:
  In the New World, many tribes would grow beans together with maize (corn), and squash. The corn would not be planted in rows as is done by European agriculture, but in a checkerboard/hex fashion across a field, in separate patches of one to six stalks each.
  Beans would be planted around the base of the developing stalks, and would vine their way up as the stalks grew. All American beans at that time were vine plants, "bush beans" having been bred only more recently. The cornstalks would work as a trellis for the beans, and the beans would provide much-needed nitrogen for the corn.
  Squash would be planted in the spaces between the patches of corn in the field. They would be provided slight shelter from the sun by the corn, would shade the soil and reduce evaporation, and would deter many animals from attacking the corn and beans because their coarse, hairy vines and broad, stiff leaves are difficult or uncomfortable for animals such as deer and raccoons to walk through, crows to land on, etc.
  Dry beans come from both Old World varieties of broad beans (fava beans) and New World varieties (kidney, black, cranberry, pinto, navy/haricot).
  Beans are a heliotropic plant, meaning that the leaves tilt throughout the day to face the sun. At night, they go into a folded "sleep" position.
caption: Baked beans on toast (with egg)
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