Tag Archives: dry beans

The Bolita Bean – A Locally Grown Favorite

Bolita Bean (similar to the Pinto), but creamier in texture and sweeter in flavor mjskitchen.com

Bolita (left) – Pinto (right)

 

The bolita bean is similar to a pinto bean. It is high in protein, but a little sweeter with a creamier texture, and, from what I’ve read, easier on the digestive system. If you’re not familiar with the bolita bean, it is a small pinkish bean similar in shape and size to the pinto (as you can see in the picture).  It’s locally grown here in New Mexico and can be found at many of the Growers’ Markets in the fall. It can also be purchased online from farms like Schwebach Farms and Sichler’s Farms.

The stories I’ve read say that bolita beans were first cultivated in Peru 10,000 years ago and brought north to New Mexico by Spanish settlers. They became an important crop of the American Indians of northern New Mexico who still grow them along with many other farmers in central and northern New Mexico.  Today, bolitas are grown throughout the Four Corners area and other parts of the southwest.  Apparently, it is a good crop for the southwest because its root system is deep, making it able to withstand dry spells and drier climates like ours.

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