Wild Colombian Beans
Estimated Inventory, 1 Lb : 0
Description/Taste
Wild Colombian beans are generally small, averaging 10 to 30 centimeters in length, and vary in appearance, coloring, and shape, depending on the variety. The pods are typically straight to slightly curved and have a flat, plump, oblong to cylindrical shape, tapering to a distinct point at each end. The pod’s surface showcases dark to light green hues and is smooth and hairless or velvety, covered in soft, fine hairs. Inside the pods, the walls have a thin layer of moist, crisp, and fibrous flesh, encasing 4 to 6 oval to oblong seeds. The seeds have a smooth, taut, and firm nature and are found in glossy shades of light pink, mottled red, pink-orange, and striped green hues. Colombian beans are edible raw or cooked and have a mild, green, grassy, and subtly sweet taste. When cooked, their flavor mellows, and the seeds become soft, tender, and slightly chewy.
Seasons/Availability
Wild Colombian beans are generally harvested in the dry season in Colombia, with a peak period from December through May.
Current Facts
Wild Colombian beans, botanically classified as Phaseolus vulgaris, are rare South American varieties belonging to the Fabaceae family. The name Colombian bean is a general descriptor used for several types of beans found in Colombia. The legumes form on fast-growing, herbaceous, climbing vines typically reaching 2 to 3 meters in height, and the pods have been foraged as a food source since ancient times. Colombian beans are known by many descriptors, including El Fríjol Silvestre, Judía Verde, Fríjol Judía Verde, Fríjoles Verdes, and Habichuela. Much of the history of wild varieties is unknown due to the plant’s ability to readily cross with other plants, creating a vast amount of genetic diversity. Most wild species are also not named and generally labeled for easy sale in fresh markets. Wild Colombian beans are often only sold in their growing regions, and there are many different types of green-pod beans with varying colors, shapes, and flavors. The beans are cultivated on a small scale among growers throughout Colombia, and the legumes are eaten fresh or cooked, depending on the variety, intermixed with wild varieties in markets. Wild Colombian beans are valued for their grassy, green, subtly sweet, and vegetal flavor suited for savory preparations as an everyday culinary ingredient.
Nutritional Value
Wild Colombian beans have not been extensively studied for their nutritional properties. Like other bean varieties, the legumes may be a source of fiber to regulate the digestive tract, vitamin C to boost the immune system, and potassium to balance fluid levels within the body. The beans may also provide iron to develop the protein hemoglobin for oxygen transport through the bloodstream, folate to produce red blood cells, calcium to build strong bones and teeth, phosphorus to repair tissues, and antioxidants to protect the cells against the damage caused by free radicals.
Applications
Wild Colombian beans have a mild, green, and grassy taste suited for fresh and cooked preparations. The legumes can be added to salads, mixed into herb-based side dishes, or sprinkled into grain bowls. Colombian beans are a staple food source with protein, vitamins, and minerals. Communities in Colombia consume beans as an inexpensive food, and small farmers grow the pods for local markets. In addition to fresh preparations, Colombian beans are popularly stewed or cooked into soups. They can also be simmered with vegetables, meats, and aromatics, cooked and mashed, served as a simple side dish, or sauteed with garlic and onions. In the Antioquia region of Colombia, beans are cooked with pork, carrots, and spices as a savory accompaniment to lunch and dinner recipes. They are also cooked in milk as a rich dish. Wild Colombian beans pair well with aromatics such as ginger, garlic, chile peppers, onions, and shallots, tomatoes, carrots, herbs including cilantro, parsley, and tarragon, and meats such as pork, poultry, beef, and fish. Whole, unwashed Colombian beans should be immediately consumed after harvest for the best quality and flavor. The legumes can also be stored in a sealed container in the refrigerator for a few days.
Ethnic/Cultural Info
In Colombia, it is common for the bean variety featured in the photograph above to be referred to as judía verde or frijoles judíos verdes. It is unknown how the beans acquired the name judío verde, roughly translating to “Green Jew beans,” but one theory in research points to the name stemming from Arabic “yudiya,” a word derived from Latin “iudaeus.” It is said Iudaeus stems from the Hebrew word “Yehudi,” meaning “from the Kingdom of Judah,” which is the origin of the English term “Jew.” Much of this theory has been unsupported and is merely speculation. Another theory connects the term to descriptors used among Muslim communities to describe sites of origin. The term was thought to be a method of identifying where various crops came from, and the items labeled as Jew were sourced from Jewish communities. History is unclear as to how this descriptor was transferred from Arabic to Spanish, and it is thought the name may have been introduced into Colombia through the arrival of Spanish explorers. Despite the names judía verde and frijoles judíos verdes having no intentional derogatory meanings, there is a movement to possibly phase out the term.
Geography/History
Wild Colombian beans are native to South America and have been growing wild since ancient times. The species Phaseolus vulgaris is thought to have multiple sites of origin spanning from Mexico to the Andes mountains in South America, and the wild plants are typically categorized into Andean and Middle American gene pools. Historically, wild beans were foraged as a food source and have been eaten since around 5,000 BCE. Over time, the plants were eventually cultivated for specific characteristics, and new varieties were created from wild species. In the 16th century, Spanish explorers encountered beans in the Americas and carried them back to Europe. Beans were considered one of the first species introduced to Europe from the New World and were extensively cultivated in Europe by the 19th century. In Colombia, wild bean varieties thrive in shady spots in dry or humid regions, and the country has a unique mix of Andean and Middle American varieties as it was a meeting place for trade routes along paths and waterways. The plants are commonly found in forests, disturbed land, along roadsides, and nearby bushes from 700 to 2,000 meters in elevation. Wild Colombian beans are found throughout Northwestern and Southwestern Colombia. In Northwestern Colombia, the beans are frequently grown in the departments of Santander del Norte, Boyacfi, Atlfintico, and Magdalena. In Southwestern Colombia, beans are found in the departments of Huila, Cauca, Antioquia, Tolima, Valle, Narifio, and Cundinamarca. The Wild Colombian beans featured in the photograph above were sourced through a local market in Colombia.
