This notion is, however, clouded by a lack of consensus among experts, who remain divided over whether the common bean arose from single or multiple domestication events.

[8][9] Today, some Spanish descendants of the Rio Grande River in New Mexico and the San Luis Valley of Colorado still grow their own family cultivars of the variety in home gardens, while some specialty retailers have grown a more conventional variety on a small-scale production catering to high-end markets and tourists.

[10] However, the bean has become more obscure in recent decades, as older generations that once prized it for its flavor and tolerance of the harsh cold desert climate of southern Colorado and northern New Mexico, have opted to use pinto beans for convenience in traditional recipes.

[13] The Bolita bean is small and round, with a creamy texture and a rich, complex flavor.

They are an excellent source of protein and fiber and are low in fat, making them a healthy choice for a variety of dishes.