Pinto beans are the most common type of bean cultivated in the United States, accounting for more than a third of all edible, dry bean production. Harvesting them, however, has been a complicated ordeal–until now.
Researchers have released a new variety of upright pinto bean, Long’s Peak. Mark Brick, Professor of Plant Breeding and Genetics at Colorado State University, led the researchers.
Long’s Peak combines upright architecture with high yields, excellent seed color and weight, and resistance to several diseases such as common rust.The upright architecture of Long’s Peak makes it faster and cheaper to harvest. Traditionally, U.S. pinto varieties have “prostrate” architecture. “They would grow upright initially; then mid-season, when they started to show pods, they would vine out and grow horizontally along the ground,” says Brick.
Harvesting prostrate beans is a complex process. Harvesters cut the bean plants below the ground, pull them out, and lay them on the field to dry in piled rows. Finally, combine harvesters are used to thresh and harvest the dried beans.
“Each step in this harvesting process has the potential to decrease yields by shattering of the bean seeds,” says Brick. Additionally, while beans are drying in the fields they remain exposed to the weather, which can discolor seeds, damage yields or even ruin the crop completely.
Bean plants with upright architecture, such as Long’s Peak, can be direct-harvested using a combine-harvester. This one-step harvesting process saves time and fuel. It also increases yield by reducing shattering of bean seeds, and reduces the risk of damage through exposure to adverse weather.
The story of upright pinto bean varieties begins several thousand years ago, according to Brick. When humans domesticated dried beans across Central and South America, geographical variations gave rise to different bean varieties.
In the high plateaus of Mexico, Native Americans domesticated pinto and red beans that had large seeds and prostrate architecture. But in lowland tropical regions of Central America, white and black beans with upright architecture and small seeds were grown.
Breeding an upright pinto meant using the best of bean worlds. “We had to make crosses between the upright, tropical types with small seeds and the large-seeded highland varieties,” says Brick.
While the initial crosses yielded some plants with upright architecture, breeders had difficulties with seed size.
Researchers used a process called recurrent selection, where they continued to interbreed the upright plants with small seeds and select the offspring with the largest seeds for the next breeding cycle.
“Each generation of intercrossing, you can slowly make progress not only on seed size and upright architecture, but other traits such as yield and disease resistance,” says Brick.
Long’s Peak has been a long time in the making. Brick, and other researchers across the U.S., have been working for more than three decades to generate upright pinto beans with large seeds, high yield, good color, and pest resistance. “Plant breeders are patient people,” says Brick, “and as long as we see a tiny bit of progress, we persevere.”
Geography and weather play a role in growers’ bean selection. More than 70% of the bean crop in Michigan consists of upright varieties. “Where the risk of rain during harvest is relatively low, such as Colorado, growers have been have been slower in switching to upright varieties,” says Brick.
Brick continues to work on breeding bean varieties with increased disease resistance, higher yields, and more nutritional value. “Pulse crops, such as beans, are highly associated with health in people and we need to eat more of them,” he says.
Dry beans are a nutrient-dense food and a vital source of protein in large parts of the developing world. Beans also provide dietary fiber, which aids in maintaining digestive health and offers protection from developing certain kinds of cancer. Consumption of beans brings other health benefits, such as lowered blood cholesterol levels and reduced obesity.
Read more about the new Long’s Peak variety in Journal of Plant Registrations.
Both the lima and the pinto (Spanish for “painted”) bean were cultivated by early Mexican and Peruvian civilizations more than 5,000 years ago. Pinto beans, kidney beans, navy beans, pink beans, Great Northern beans, and black beans are referred to as “common beans” and are classified as the same species.
Sort and rinse thoroughly before soaking overnight. Rinse and place in a large pot, covered with fresh water. Bring water to a boil for 3 minutes, reduce heat and simmer, covered, for 60 to 90 minutes, until tender. This bean produces foam when cooking, so skim the water regularly.
The Pinto Bean is a speckled variety of common bean that is known for its creamy texture, mild flavor and ability to absorb flavors. Its Spanish name translates to “speckled bean,” referring to its mottled skin, which becomes uniform when cooked.
In traditional Mexican cooking, the bean of choice for refrying is the pinto bean. Seasoned simply with garlic and salt and cooked in pork lard or bacon drippings, these smooth, creamy beans pack big flavor. Forego the soaking and cook beans directly in water to create a rich, luscious stock that will keep your beans moist and delicious.
The pinto bean gets its name from its mottled appearance, as “pinto” means “speckled” in Spanish. However, when cooked, the speckles disappear and the bean turns a uniform deep pinkish-tan.
The pinto bean (Phaseolus vulgaris) is a commonly eaten bean in the United States and Mexico. In 2010, Americans consumed approximately 3.3 pounds of dried pinto beans per person, which is almost four times as many as the next most popular bean, the navy bean.
Brick continues to work on breeding bean varieties with increased disease resistance, higher yields, and more nutritional value. “Pulse crops, such as beans, are highly associated with health in people and we need to eat more of them,” he says.
Dry beans are a nutrient-dense food and a vital source of protein in large parts of the developing world. Beans also provide dietary fiber, which aids in maintaining digestive health and offers protection from developing certain kinds of cancer. Consumption of beans brings other health benefits, such as lowered blood cholesterol levels and reduced obesity.
Read more about the new Long’s Peak variety in Journal of Plant Registrations.
Researchers used a process called recurrent selection, where they continued to interbreed the upright plants with small seeds and select the offspring with the largest seeds for the next breeding cycle.
Breeding an upright pinto meant using the best of bean worlds. “We had to make crosses between the upright, tropical types with small seeds and the large-seeded highland varieties,” says Brick.
Growing and harvesting pinto beans, growing pinto beans
FAQ
Are pinto beans native to America?
Where do pinto beans grow naturally?
Where did Pintos originate?
Where did beans originally come from?
Where do Pinto beans come from?
Central and South American pinto beans are known for their robust flavor profiles and rich textures. They are a staple in many traditional dishes, including feijoada in Brazil, asado in Argentina, and tacu tacu in Peru. Harvesting pinto beans is a crucial step in the journey from seed to plate.
Are pinto beans healthy?
Pinto beans are extremely nutritious. They are primarily composed of carbohydrates, protein and fiber. In particular, they boast plenty of thiamine, iron, magnesium and phosphorus. Antioxidants such as polyphenols and flavonoids are present in pinto beans which protect the cells against damage free radicles. Kaempferol present in pinto beans may provide anticancer benefits.
Which states grow pinto beans?
States like Colorado, Idaho, Nebraska, and Washington are major pinto bean growing regions within the United States. The diverse climates across these states allow for a wide range of growing conditions, resulting in various flavors and characteristics of pinto beans.
When did pinto beans come to America?
The arrival of Christopher Columbus in the Americas in the late 15th century marked the beginning of the Columbian Exchange, a significant period of cultural and biological exchange between the Eastern and Western Hemispheres. Pinto beans were among the many New World crops introduced to Europe during this time.