The common bean – Phaseolus vulgaris – has two regional points of origin. According to most authorities they are the Andes and Mesoamerica. That is where the wide array of wild species still exist, from northeastern Argentina to northern Mexico.

The indigenous peoples of the Americas domesticated the crop and through migration and trade spread the species northward, throughout North America as well …

“Should I continue,” Pinkie asks, setting down a rather large volume of a botanical nature, “or will you delight me with your own theory as to how these pole beans came to be in your backyard?”

“Drop the raised eyebrow, my dear, and I will explain. Besides, I’ve consulted with an actual scientist, a fellow from a region of the world where wheat was first domesticated. He’s a plant breeder of some repute, though his specialty is soybeans, which he told me come from another part of the world, East Asian, I if remember correctly.”

There are three small piles of beans at the table where they’re sitting. The largest consist of buff-coloured beans with red markings, a second of red-coloured beans and a third that are jet black.

“It’s the mottled beans that were given to me when we visited a house museum in Picton about 25 years back. The kids were small then. The beans have been growing there for as long as anyone can remember and I’ve been growing them ever since. Right from the beginning there were always a few of reddish type, mixed among buff.

“The blacks appeared just last year and I planted out and now I’ve got about two dozen.”

“They look like they’re a cross,” Pinkie says.

“That’s what the planter breeder said. Sometimes common beans will cross, but it’s a rather rare event. I don’t think he’s right though. I think these blacks are one of the parent lines – most likely Cherokee Trail of Tears beans.”

“Stop with the eyebrow, Pinkie. You may say that’s a fanciful notion but, in my world, fancy occasionally triumphs science. Let me explain. Sure, the black beans are likely a cross, the result of some errant bee or bird flitting about, moving pollen in the process. Yet crossed or not, what better outcome than to have something new that recalls an ancient heritage. That’s an elegant and even beautiful appraisal, if I may say so myself, and in beauty lies truth.”

“The same could be said for Gregor Mendel’s laws of biological inheritance, but tell me more about your beans, how to grow them,” Pinkie suggests.

“You plant them once the soil has warmed, which around here is usually past the middle of May. If you’re on clay ground, like here, they may need a bit of coaxing to break through soil.

“You’ll need something they can grow on, as tall as you can reach. I string out clothesline between two poles with a support between. Sometimes around the beginning of July you’ll have your first pods and they’ll keep producing until about mid-September.

“Harvest the green beans when they’re still flat. I like to steam them and then add a bit of butter, salt and pepper. Once the outer part of the pods has dried, the seeds can be harvested to save for the following year’s planting and, if you have enough, can be used as an ingredient for soups and chili. This year I’ve nearly two quarts so some will go toward refried beans.”

“Can I have a few to try in my garden?” Pinkie asks.

“Sure, my dear, and if you hear other serious gardeners who are interested, have them send a note to this publication – but the supply is limited.” ◊