of varieties of different sizes, shapes, seed-
coat colors and color patterns, shininess, and
flavors. Most large-seeded varieties (kidney,
cranberry, large red, and white) came
originally from the Andes, and became
established in the American Northeast,
Europe, and Africa; smaller-seeded central
American types (pinto, black, small red, and
white) were concentrated in the American
Southwest. In the United States, there are
more than a dozen commercial categories
based on color and size. Beans are cooked in
many ways: simply boiled, made into stews,
soups, pastes, cakes, and sweet desserts.
Popping Bean A special kind of common
bean is the nuña, or popping bean, which has
been cultivated for several thousand years in
the high Andes. It can be popped by just 3–4
minutes of high dry heat — a great advantage
in the fuel-poor mountains — or in the
microwave oven. It doesn’t expand nearly as