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Speaker 1: In Mexico, it is often said that when we eat

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Speaker 1: a bowl of beans, we are eating identity. Today's episode

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Speaker 1: is all about beans. My name is Eva Longoria and

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Speaker 1: I am and welcome to Hungry for History, a podcast

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Speaker 1: that explores our past and present through food. On every episode,

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Speaker 1: we'll talk about the history of some of our favorite dishes, ingredients,

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Speaker 1: and beverages. So make yourself at home. Even beans, beans, beans, beans, beans,

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Speaker 1: Oh my god, another favorite episode of mine. I know

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Speaker 1: we're such dorks, you and I thoroughly enjoy having the

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Speaker 1: best time. But it's interesting. I didn't even think of

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Speaker 1: beans as being old world versus New World, like wine,

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Speaker 1: you know. But there are some ancient beans, obviously the

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Speaker 1: father of the lintel, the chickpea being from the Mediterranean,

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Speaker 1: or India or Africa, or the black eyed peas are

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Speaker 1: from a course, soybeans from Asia. But what I find

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Speaker 1: interesting and they in Italy, they do beans amazing. Italy

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Speaker 1: has the candelini and the Borlotti beans. But those aren't

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Speaker 1: from Europe. Those are those are indigenous from from from

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Speaker 1: Mexico and then we're brought over and then of course

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Speaker 1: they plant them and they become other things. But most

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Speaker 1: beans are indigenous to the America's you go back to Mexico,

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Speaker 1: there's a lot of codexes with beans in the depicted

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Speaker 1: in in the photos. There is a really interesting codex

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Speaker 1: fifteen fifty two. It was written by this Aztec physician,

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Speaker 1: Martin de la Cruz and it's called the Gruz by

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Speaker 1: the Ndo Codex. And I want us to do an

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Speaker 1: episode on this, but it's all about food and medicine. Yeah,

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Speaker 1: because this is a really early version talking about this

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Speaker 1: in Mexico, and it appears in this particular codex. Just

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Speaker 1: a very healthy food, such an important protein in Mesoamerica.

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Speaker 1: But the fact that you know they were growing in

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Speaker 1: nil pass right, the sort of three sisters, and the

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Speaker 1: corn was growing up and then you had the squash

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Speaker 1: suppressing the weeds. But the beans were planted together with

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Speaker 1: these with corn and squash, and it provided nitrogen to

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Speaker 1: the ground. It's one of the reasons why it's such

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Speaker 1: a perfect food because when it's grown with other crop, oops,

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Speaker 1: it provides nitrogen, so everything is better. Is there a

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Speaker 1: social or ethnic bias two beans? Like is it a

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Speaker 1: classes thing? You know? One of the reasons that they

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Speaker 1: were embraced in Europe so quickly, and because it wasn't

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Speaker 1: in Mesoamerica. They weren't like the food of the gods. Right,

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Speaker 1: It wasn't chocolate or wasn't vanilla. It was what the

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Speaker 1: peasants were eating. Because at the time, the upper classes

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Speaker 1: wore eating food that was heavily spiced, was eating a

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Speaker 1: lot of meat, um, and the spices were a symbol

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Speaker 1: of class of wealth. And the peasants were eating beans,

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Speaker 1: were eating bread, were eating local whatever they were growing. Eventually,

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Speaker 1: when spices and all that became read available, the peasant

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Speaker 1: food is what became regional foods, right, because they used

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Speaker 1: to call beans the poor man's meat. It was the

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Speaker 1: poor man's and even be sustained with beans, for sure,

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Speaker 1: they're so but even in Mexico, rice and beans are

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Speaker 1: they're sort of common. But yeah, they're so nutritious. And

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Speaker 1: this is one of the reasons why these Mesoamerican civilizations thrived.

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Speaker 1: It's because beans with corn with massive without it was

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Speaker 1: a near perfect diet. And then with squash or whatever

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Speaker 1: other vegetables and like speaking, you know of of diet.

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Speaker 1: Most people associate meat with protein, but beans are the

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Speaker 1: main suppliers of protein. Around the world, around the world

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Speaker 1: is crazy. Legoons are amongst the earliest domesticated crops and

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Speaker 1: the main supplier of protein around the world. And they're

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Speaker 1: cheap and a great way to obviously meet nutritional requirements.

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Speaker 1: So that's why places like China and India beans play

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Speaker 1: such a central role in the diet because there's so

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Speaker 1: many people to beat. Exactly, exactly, it's amazing. Like you

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Speaker 1: were saying, you know, the domestication of beans and corn

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Speaker 1: and squash, and she lives it's so old. It's so old.

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Speaker 1: I mean it goes back ten thousand years, thousand years ago.

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Speaker 1: The Mexico mostly had a vegetarian diet before the conquest. Exactly.

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Speaker 1: Beans were a big part of that. I have one

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Speaker 1: fun fact about beans in Italy. I'm going to drink

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Speaker 1: my margarite. I've been drinking the margarite. Is this is dangerous,

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Speaker 1: so delicious of blueberry market, they look like beans. And

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Speaker 1: it's trying to stay on theme. The blueberry looks like

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Speaker 1: a bean. It's mushy. So food historian Sophie co who's amazing.

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Speaker 1: She's written a bunch of books. She wrote one on chocolate,

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Speaker 1: she wrote one on just native ingredients to the America's

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Speaker 1: sent a sack of beans to Charles the fifth around

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Speaker 1: fifteen thirty two, and then he gave some to Pope

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Speaker 1: Clement the eighth in Italy. The Pope then gave the

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Speaker 1: bean to Piero Valeriano. He was a distinguished scholar who

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Speaker 1: had been a teacher in the Medici household in Florence,

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Speaker 1: and he took the beans to northern Italy and he

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Speaker 1: planted them. They did so well that he basically took

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Speaker 1: the beans to all of Italy. So this began the

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Speaker 1: cultivation of beans in Italy. Italy. Yea from a bag

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Speaker 1: of beans that was given Cortez, who to Charles of five,

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Speaker 1: who was king. Yeah, he was like, oh whatever, and

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Speaker 1: then he gave them to Pope Clement the Ape, who

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Speaker 1: in turn gave him to the scholar who transferred them

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Speaker 1: and they became some of the beans I've had have

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Speaker 1: been in Italy. But also, like I said, north of

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Speaker 1: Spain here I love it, and of course Mexico and

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Speaker 1: of course Mexico in France. The green beans, the herrickovert

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Speaker 1: those are also I love them too, especially those are

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Speaker 1: also from Mexico. But just the French ones are so skinny.

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Speaker 1: But why is it what the French green beans are

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Speaker 1: from France or green beans are from Mexico. All green

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Speaker 1: beans are from Mexico. Yes, great contribution to the world. Yeah,

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Speaker 1: I yes, I love the green beans and Frances. Maybe

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Speaker 1: it's the way they cook them there's and they're so skinny.

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Speaker 1: Then I don't like all dente beans. Were going to

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Speaker 1: talk about that? No, I don't. I like my beans mushy,

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Speaker 1: but French green beans are pretty al dente and it's

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Speaker 1: so lovely. I love them a little. But they also

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Speaker 1: took them in butter. You have a favorite fact, though,

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Speaker 1: I have a favorite fact about the fava beans. You

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Speaker 1: do about the fai. Pythagoras better known as the mathematician

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Speaker 1: right for he was one of the world's first vegetarians.

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Speaker 1: Used to call Pythagoreanism. It was like an early vegetarianism.

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Speaker 1: Before it was called vegetarianism, it was called Pythagoreanism. Are pythagorism? Pythagoreanism?

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Speaker 1: In the sixth century BC, he traveled to India from

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Speaker 1: Greece and he encountered the different religions in India not

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Speaker 1: hurting animals, so he brought this concept back to the

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Speaker 1: Western world. You know of not eating animals for ethical reasons, right,

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Speaker 1: So this is a very new concept in the Western world.

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Speaker 1: So he believed that fava beans the roots of the plant,

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Speaker 1: the plant, it connected Haiti, so the underworld to this world,

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Speaker 1: and they were like ladders for souls. So he would

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Speaker 1: not eat for human souls. So he would not eat

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Speaker 1: fava beans. But why did he give the bad rap

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Speaker 1: to just fava beans. He gave the bad rap to

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Speaker 1: need eating in general. But for some reason, fava beans

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Speaker 1: were associated with cannibalism because they were ladders for human souls.

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Speaker 1: Oh my gosh, Why I don't like him? I do

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Speaker 1: like that he used vegetarian. That was that's nice. Don't

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Speaker 1: go anywhere hungry for history. Will be right back. My

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Speaker 1: mouth is watering. We'll drink some margarita. We're in Spain

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Speaker 1: talking about beans, drinking margarita's. How's that for? How's that

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Speaker 1: for a world? We are still in Cataluna. And it's

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Speaker 1: interesting because I could live in Spain. I love Spain,

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Speaker 1: and I've never seen a lot of beans in their

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Speaker 1: diet until I came to the North. Like in the

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Speaker 1: studios in Diegles, actually buy a can at my World

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Speaker 1: food store in l a of Bote Diagles. So I

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Speaker 1: think both that here means soup because it's like like

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Speaker 1: I don't know what put that, Yeah, like a super

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Speaker 1: stew something, and so I usually buy that in a can.

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Speaker 1: Or I'll buy these favatas in a can at like

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Speaker 1: a more world market. I'm not that store, I know,

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Speaker 1: but in the north it's more maybe because it's hardy

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Speaker 1: and it's colder. Yeah, yeah, but but they say, you know,

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Speaker 1: a lot plenty of Spanish foods called for beans. So

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Speaker 1: so we felt like, let's do the bean episode wa

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Speaker 1: War in Spain because fabata soup, which is basically fava beans, right,

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Speaker 1: fava beans. So this is what I've just made in

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Speaker 1: the last two days. Because it took forever, soaked the

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Speaker 1: beans for twelve hours and cook it for twelve hours.

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Speaker 1: I put the fava beans in cold water. They gotta

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Speaker 1: be in cold water for twelve hours. Look at whatever

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Speaker 1: he happened. It's only been in like one minute. It's

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Speaker 1: like the ant Scott kind of shriveled and wrinkled. Can

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Speaker 1: you see that? Do they feel softer? No, it's really hard.

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Speaker 1: So we got to soak for this cold water for

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Speaker 1: twelve hours, and we're gonna soak this. And then this

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Speaker 1: is the pork. We had one bowl with the white

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Speaker 1: beans for the favada in cold waters, and then there's

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Speaker 1: a bag of pork that in a separate bowl we're

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Speaker 1: gonna put in water. So we have the alluvia's, which

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Speaker 1: are like fava beans in one. And then Marcilla has

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Speaker 1: blood sausage. It's this black sauces black. This is Marcia

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Speaker 1: blood sausage. And then those sauce a piece of panchata,

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Speaker 1: which is like bacon, the lat on, which is probably

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Speaker 1: this one with the bone. I don't know what that is. Las,

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Speaker 1: But there's so much pork Spanish food, so much pork,

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Speaker 1: and so much citrus. So we we do put this

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Speaker 1: all together, right, these go all together in cold water.

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Speaker 1: Oh my gosh, it smells so fragrant, all of this pork.

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Speaker 1: Oh smells so good. It's like bacon lover, Anny, bacon lovers.

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Speaker 1: The water cold, so this needs to be room temperature water.

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Speaker 1: This is room camps stumbling. There we go, okay, and

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Speaker 1: like submerge it, I submerge it, yeah, okay, submerged. There

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Speaker 1: we go. Oh that look at the water already, this

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Speaker 1: is what the soup. The soup comes out really red brothy,

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Speaker 1: and look at that. It's from all that fat that's

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Speaker 1: already coming off of this. It's gonna be twelve hours.

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Speaker 1: That's going to be amazing to be delicious. Those fava

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Speaker 1: beans are our old world. Most beans are our New World, right,

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Speaker 1: So this is why I thought, oh yeah, we thought

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Speaker 1: let's do a bean episode because it's a good connection.

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Speaker 1: But things like fava beans what we're having today, chickpeas, lentils,

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Speaker 1: those are all from this part of the world. Well,

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Speaker 1: chickpeas and fava beans specifically, lentils are yeah, or more

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Speaker 1: in India. India has so many different type of different

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Speaker 1: types of lentils. But beans, there's tons of them, like

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Speaker 1: so many different varieties. In Mexico and post conquest, the

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Speaker 1: Spaniards brought the beans over, but it wasn't like chocolate

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Speaker 1: or vanilla that was like, oh my god, this is

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Speaker 1: the luxurious or like tomatoes and a Spaniards brought it

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Speaker 1: back to Spain. They brought it back to Spain, but

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Speaker 1: things like explode like chocolate, no, because it was so common, right,

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Speaker 1: so it's not an even pre conquest in Mexico, we

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Speaker 1: don't see a lot of you know, art about beans

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Speaker 1: or anything like that. It was just sort of a

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Speaker 1: common food, and in Europe it was sort of peasant food.

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Speaker 1: So it was just completely became part of the diet

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Speaker 1: without any fanfare. You know. So a lot of beans

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Speaker 1: all over the world are native to Mesoamerica, and you

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Speaker 1: know it, beans are so easy to grow, they're very hardy,

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Speaker 1: so they just became the diet of the world. Okay,

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Speaker 1: so we're making this falada that. So yesterday we were

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Speaker 1: so the beans, the white beans are fava beans, and

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Speaker 1: to start for twelve hours. And then now they're in

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Speaker 1: a they've been in a crop pot with four different

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Speaker 1: kinds of pork, onion, saffron, and garlic, and the broth

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Speaker 1: has a good flavor, but it's a little too watery.

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Speaker 1: So the instructions say that if the broth is a

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Speaker 1: little too watery, to just smash some beans. So that's

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Speaker 1: what he was doing right now. It's just gonna smash

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Speaker 1: some bean. I'm gonna purate some beans and pour it

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Speaker 1: back into the part, back into the you think it's

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Speaker 1: too much onion, it'll be too union e. No I

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Speaker 1: think it's fine as a pure Yeah, I think it's fine.

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Speaker 1: I think it will give it nice flavor. I like onion.

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Speaker 1: So let me blend this really quick. So close your ears.

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Speaker 1: Oh yeah, it smells good. I love the way. So

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Speaker 1: it smells really good. It smells very um, very very porky,

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Speaker 1: very porky. Yeah, very rich, exactly like this. We'll eat

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Speaker 1: this and then we're just going to sleep. Sleep. That's

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Speaker 1: pretty hardy. Let me take that. I wonder if we

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Speaker 1: should raise the heat a little bit. No, because it

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Speaker 1: said cook get super slow ahead, but more. I don't

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Speaker 1: care that it's not thickened. I care that it's not

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Speaker 1: flavored for some little chick some chicken stock in it.

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Speaker 1: Chicken that looks good. That looks pretty Yeah. I mean

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Speaker 1: it's just like this cream colored broth with the beat,

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Speaker 1: the white beans floating in there and the chunks of pork.

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Speaker 1: It smells really good. I can I can smell the

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Speaker 1: I can smell the saffron, but I didn't know how

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Speaker 1: much saffron to put. It didn't say how much did

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Speaker 1: you put half of one of those? That's probably enough

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Speaker 1: because I smell it, and I'm not a fan of saffron.

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Speaker 1: Are you I do like saffron? I think it's what

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Speaker 1: does it taste like? It's kind of earthy? Yeah, that's

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Speaker 1: it smells earthy. Yeah, it's very bad. I didn't put

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Speaker 1: more it is. You know that it's the world's most

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Speaker 1: expenses is by So saffron is so expensive because it's

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Speaker 1: the pistols of a little flower, of a crocus flower,

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Speaker 1: So they have to be picked by hand, one by one,

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Speaker 1: and each flower only has like six of them, the

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Speaker 1: little stamens. But that's like thousands of stamens. And this

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Speaker 1: is why it's so expensive. So it was pretty a

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Speaker 1: pretty clear broth. And now it's a well it's still

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Speaker 1: kind of clear. It's still clear, but it's a little potty.

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Speaker 1: It's a little clothing, it's a little thicker. Now, well

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Speaker 1: there has thought. I just burned my mouth, remember on high.

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Speaker 1: Maybe just let it like bubble a little bit and

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Speaker 1: then that will reduce a little bit. Come together, Yeah, well,

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Speaker 1: let it come together. I think it just needs a

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Speaker 1: little more time. Even though it's been here for a

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Speaker 1: few hours. It's been cooking since this note, since last night,

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Speaker 1: since last night. Yeah cooked, they cooked about fourteen hours.

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Speaker 1: But on low. So we are serving the fava la

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Speaker 1: sup from a studio, the very famous studio soup. Oh, golash.

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Speaker 1: It looks delicious. It looks like a thicken. Yeah, it's thickened,

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Speaker 1: but not too much. It's still. It's nice. It has

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Speaker 1: a nice broth. So I cut up the childe sole

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Speaker 1: into pieces so that each bowl has some slices, because

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Speaker 1: that's how I was served it. So we're all going

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Speaker 1: to taste this. Let's see. I don't know, not sure.

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Speaker 1: I'm not sure what's gonna happen here. It smells good.

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Speaker 1: It does smell really good. Hey, it looks beautiful. It

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Speaker 1: looks very hardy. Look at that. Look at that. Might

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Speaker 1: take a right feet Let me take a right guy.

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Speaker 1: It's very hardy. We kept salting it and salting because

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Speaker 1: it didn't taste like anything, but it was. We were

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Speaker 1: tasting the broth. Ouat this out. It's a little salty,

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Speaker 1: but it's good. We were worried that it wasn't. We

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Speaker 1: didn't you think anything? An hour ago? The treatise is delicious?

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Speaker 1: Is it? Oh my god, Olivia, I think it's delicious.

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Speaker 1: It's really good. I think we I think I think

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Speaker 1: we did it did Yeah, it's delicious. We were very nervous.

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Speaker 1: It only took two days to cook. Don't go anywhere

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Speaker 1: hungry for history will be right back. Let me tell

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Speaker 1: you why beans is my favorite because I eat them

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Speaker 1: every morning. I eat refried pinto beans. I make them

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Speaker 1: twice a week. I really make cute. Yeah, becausanti goes through,

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Speaker 1: it goes through it, I go through like it's a

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Speaker 1: staple in our household. We have it for dinner, we

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Speaker 1: have it for breakfast. It's always a side dish. So

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Speaker 1: for me, pinto beans for refried beans, not the black beans.

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Speaker 1: That's just my favorite. I always have beans also always,

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Speaker 1: and I either I'll make a big batch and then

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Speaker 1: I'll freeze the as well so that I always have it.

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Speaker 1: And I also have canned beans just in case I do.

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Speaker 1: I have canned beans in case I get a lot

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Speaker 1: of canned beans because I make a lot of chili.

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Speaker 1: Oh okay, you I don't put beans in my chili.

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Speaker 1: We have to do. What do you mean you have beans?

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Speaker 1: What do you say it's sacrilegious? What do you what

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Speaker 1: do you mean? Just the meat and the chile broth,

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Speaker 1: but no beans. My son's therapist Rudy, how good is

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Speaker 1: my chili? She requests it all the time. Really, okay,

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Speaker 1: I have to try it. I have to taste them.

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Speaker 1: Oh you haven't tasted my ref No. I saw you

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Speaker 1: tasting them yesterday, and I was going to taste them,

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Speaker 1: and then I just I gotta, I gotta heat them

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Speaker 1: up for you everything. Because you know, the secret to

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Speaker 1: refried beans is pork lard. Do you use lard on

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Speaker 1: your beans and your use bacon grease? So I have

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Speaker 1: a little piggy ceramic or silicone piggy pig on the side,

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Speaker 1: and every time I make bacon, anytime I pour the

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Speaker 1: grease in this little piggy bank. That's a good idea.

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Speaker 1: Anytime I have to heat reheat my refried beans, I

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Speaker 1: put a little bit of a spoonful of that that

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Speaker 1: montheca that that bacon fat. And I find bacon grease

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Speaker 1: to be more bacony than lard. Yeah, lard isn't bacony

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Speaker 1: at all. Yeah, it doesn't taste bacony, but bacon fat is,

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Speaker 1: like you haven't that's what I used. That sounds that's

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Speaker 1: such a great idea. But I make black beans. I

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Speaker 1: make whole black beans refried black always. That's what I

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Speaker 1: always grew up with black beans because your Mexican Mexican.

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Speaker 1: I'm Mexican American Mexican. Well I'm Mexican American too, but

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Speaker 1: more Mexican, I don't know. You're way more Mexican, maybe

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Speaker 1: because you like cornder dias and blacks. Black refried beans

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Speaker 1: are my favorite. And that's when I make all the time,

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Speaker 1: and everybody, I have to make you my black beans

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Speaker 1: because everybody says that they're the b I cook them

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Speaker 1: the broth. I season it with either or leaf that leaf, yeah,

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Speaker 1: sort of speak by the way, you know, the function

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Speaker 1: of that leaf for for a stomach, for gas, for gas,

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Speaker 1: takes away the gassy and they were using that, you know,

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Speaker 1: indigenous forever forever forever. Sometimes I use an avocado, dried

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Speaker 1: avocado leaf, which I get like at Haakan markets in

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Speaker 1: l A. And then sometimes I'll just if I don't

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Speaker 1: have either, which I usually have dried avocla leaves because

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Speaker 1: they sell like a big bunch. Or I'll just put

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Speaker 1: fresh parsley or cilantro or just some herb. But do

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Speaker 1: you do it on the stove? I do it on

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Speaker 1: the stove. Sometimes I do a crop pop. But I

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Speaker 1: typically just do it on the stove and then I'll

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Speaker 1: just put onion, garlic, a little bit of olive oil,

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Speaker 1: and then I'll put some chicken like bluely on her

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Speaker 1: chicken broth in it, just to flavor it. And I

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Speaker 1: never soaked the beans. And then I just let him cook, cook, cook,

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Speaker 1: and then I'll refry them in a ton of olive

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Speaker 1: oil oil. I used alive used olive oil to refry

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Speaker 1: my pinto beans. And does it do like it or dofraid?

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Speaker 1: Like it makes the texture different, It like solidifies it more,

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Speaker 1: and it makes it a little bit more like Plato,

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Speaker 1: where my beans are a little bit more runny, okay,

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Speaker 1: which I don't like. But you don't like that they're running.

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Speaker 1: You don't like when they're too runny unless it's like

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Speaker 1: breakfast with eggs and you're just slooping and rushing everything

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Speaker 1: mushing together or the rice. I don't care if it's mushy.

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Speaker 1: I like them a little bit looser. But like I

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Speaker 1: phone to my brother when he comes over, and my

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Speaker 1: dad used to make beans like this, like it looks

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Speaker 1: like curly hair and refried refried, refried, until they just

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Speaker 1: hold together like a little like a little like a football.

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Speaker 1: I'm such a fan of big white beans, candelini beans,

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Speaker 1: northern beans, any white. Is there an a Trician in

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Speaker 1: the white beans? Yeah, I think they are all. All

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Speaker 1: beans are very, very nutritious. I love them too, So

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Speaker 1: I make two batches of beans per week. Sometimes I

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Speaker 1: leave them as charto beans and I eat them with

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Speaker 1: cilan throw fresh cilantro on a bowl of chato beans,

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Speaker 1: which is basically pinto beans in the broth hole. Refried

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Speaker 1: beans is when you I puray it and then I

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Speaker 1: cook it in bacon grease and you refry it because

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Speaker 1: you've already cooked it, so now technically you're recooking it,

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Speaker 1: So that's called refried bean. I never thought that that's

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Speaker 1: how why it was called refry. Yeah, because they're already cooked.

365
00:22:33,880 --> 00:22:37,480
Speaker 1: They're already cooked twice. Yeah, cooked twice. So I like cilantro,

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Speaker 1: and I don't put human in mind, but my mom,

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Speaker 1: I want to say, my mom used to put human

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Speaker 1: in mind. But by the way, comino is like always

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Speaker 1: in all of our food, even though it's like more

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00:22:46,640 --> 00:22:50,919
Speaker 1: of a Middle Eastern Indian spice. You know, it's one

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Speaker 1: of the earliest spices cultivated for food, human spices from

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Speaker 1: like going back tomorrow. Yeah, even though before before the

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00:23:00,200 --> 00:23:02,159
Speaker 1: room mormans used to use it a lot, but it

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Speaker 1: goes back, It goes back millennia, millennia. I love human love.

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Speaker 1: I don't like human. Oh my god, Mikeda, how are

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Speaker 1: we friends? You don't understand? What do you mean? You

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Speaker 1: don't like human? I don't love it. I I like

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00:23:18,440 --> 00:23:20,960
Speaker 1: human and like Indian food because it has so many

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00:23:21,040 --> 00:23:24,000
Speaker 1: it's mixed with so many other spices, so it's not

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00:23:24,520 --> 00:23:27,560
Speaker 1: like it's not overpowering. It's sort of balanced. But when

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00:23:27,640 --> 00:23:31,639
Speaker 1: I can taste the human, like the it's like screaming

382
00:23:32,480 --> 00:23:35,639
Speaker 1: it's too much. When it's it's too when it's too

383
00:23:35,720 --> 00:23:37,960
Speaker 1: human for I don't love it. It's so funny because

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00:23:38,000 --> 00:23:41,080
Speaker 1: I understand that, you know, some people hate celantro that

385
00:23:41,200 --> 00:23:43,639
Speaker 1: I don't understand that. I don't get. Yeah, but literally,

386
00:23:43,640 --> 00:23:45,680
Speaker 1: I think it's a taste like soap. I think it's

387
00:23:45,720 --> 00:23:48,720
Speaker 1: a genetic thing that either you like cee Land or

388
00:23:48,760 --> 00:23:51,760
Speaker 1: you don't know my mom or does my brother tastes

389
00:23:51,800 --> 00:23:53,280
Speaker 1: like soap? So I didn't grow up with it because

390
00:23:53,480 --> 00:23:56,760
Speaker 1: everybody in my family hated it. But I think it's

391
00:23:56,840 --> 00:24:02,320
Speaker 1: there's nothing fresher, it's delicious, brightens everything. I agree, I agree.

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00:24:02,480 --> 00:24:11,960
Speaker 1: Also native to the Eastern Mediterranean, Cilentro. How has the

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00:24:12,119 --> 00:24:17,359
Speaker 1: bean and the seeds changed throughout? Yeah? I think there

394
00:24:17,400 --> 00:24:21,960
Speaker 1: were originally five natives in Mexico and then now there's

395
00:24:22,000 --> 00:24:24,560
Speaker 1: like over two hundred different varieties of beans in Mexico,

396
00:24:25,000 --> 00:24:28,600
Speaker 1: different colors, different flavors, different signs from texting made like

397
00:24:28,800 --> 00:24:32,960
Speaker 1: hybridization of a seed, I think partly but not necessarily

398
00:24:33,040 --> 00:24:35,399
Speaker 1: hybrid decision in a bad way, but just getting the

399
00:24:35,880 --> 00:24:39,120
Speaker 1: strongest beans together, the ones that are have the most

400
00:24:39,160 --> 00:24:41,959
Speaker 1: protein or the most flavorful, and they put them together

401
00:24:42,240 --> 00:24:44,920
Speaker 1: and you know, they're just sort of the strongest ones survived.

402
00:24:45,240 --> 00:24:48,439
Speaker 1: You see that A lot with sort of heirloom corn

403
00:24:49,240 --> 00:24:51,840
Speaker 1: take the strongest the flavor. You see that a lot

404
00:24:51,880 --> 00:24:54,800
Speaker 1: with you know, beans as well. What's the what's commodity

405
00:24:54,920 --> 00:24:58,920
Speaker 1: versus heirloom commodity being? Is the sort of being that

406
00:24:58,960 --> 00:25:01,320
Speaker 1: you find at the grocery store, right like the bag

407
00:25:01,400 --> 00:25:03,920
Speaker 1: of dried beans that there's a ton of them. You

408
00:25:04,000 --> 00:25:05,560
Speaker 1: go to the grocery show, you know you're gonna have

409
00:25:06,040 --> 00:25:08,960
Speaker 1: black beans, brown beans. You know what, there's the bag

410
00:25:09,080 --> 00:25:12,320
Speaker 1: of brown beans, and these are developed, you know, to

411
00:25:12,440 --> 00:25:18,159
Speaker 1: meet commercial needs. Like they're they're inexpensive, they're always available,

412
00:25:18,280 --> 00:25:20,760
Speaker 1: their mass produced. You can find them dried, you can

413
00:25:20,800 --> 00:25:24,520
Speaker 1: find them, can'ts. They're low cost and they can be delicious.

414
00:25:24,720 --> 00:25:27,359
Speaker 1: What's an heirloom being? A definition of the heirloom plant

415
00:25:27,560 --> 00:25:30,200
Speaker 1: has been passed down to generations, and these are like

416
00:25:30,320 --> 00:25:34,320
Speaker 1: really delicious, these are really strong. You know, families of

417
00:25:34,440 --> 00:25:38,359
Speaker 1: farmers have sort of been cultivated these beans, and these

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Speaker 1: particular beans are grown on a small scale by farmers,

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Speaker 1: so we see similar things happening, you know, with with corn,

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Speaker 1: and the same families have kept these being goings from

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Speaker 1: generation to generation, and you can't really grow them on

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Speaker 1: a large scale, right, they're small production. They're small productions.

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Speaker 1: And the heirloom package they're being right after harvest, where

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Speaker 1: a commodity being often sits in storage for years, they

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Speaker 1: could sit for years exactly, so heirloom beans they're packaged

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Speaker 1: and they'll sell most of their supply within the year.

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Speaker 1: I always buy my beans just the regular I buy

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Speaker 1: commodity beans. But I think those beans that I brought you,

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Speaker 1: the little morado, and those have a harvest date on

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Speaker 1: them I've never seen that before I ordered them. There

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Speaker 1: are two companies that I that I'm aware of in

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Speaker 1: the U s Ranchogardo Beans that are based in Napa

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Speaker 1: and they work with small farmers in Mexico and also

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Speaker 1: in the US. And then Primary Beans based in Arizona

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Speaker 1: also work with small bean farmers in Mexico and also

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Speaker 1: in the US. So I got them from Primary Beans.

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Speaker 1: They cook faster, they are more flavorful, they keep their shape.

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Speaker 1: So they're all of those things because they're because they're fresher,

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Speaker 1: exactly dried by sitting on a show for ten years.

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Speaker 1: But in Apocalypse, we will have beans totally. Thank God

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Speaker 1: for beans. Hungry for History is an unbelievable entertainment production

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Speaker 1: in partnership with I Hearts Michael podcast Network. For more

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Speaker 1: of your favorite shows, visit the I Heart Radio app,

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Speaker 1: Apple podcast, or wherever you get your podcasts.