In North America today, there are over 4,000 different kinds of beans. Click the answer to find similar crossword clues. The Bean Varieties for Hot Weather. [C16: from Spanish, ultimately from Latin phaseolus, diminutive of phasēlus, from Greek phasēlos bean with edible pod] noun plural -joles (-həʊlz, Spanish -ˈxoles) a variety of bean, esp of the French bean, extensively cultivated for food in Mexico Word Origin for frijol C16: from Spanish, ultimately from Latin phaseolus, diminutive of phasēlus, from Greek phasēlos bean with edible pod Lima beans germinate best at soil temperatures of 65˚F. Let's find possible answers to "Variety of French bean extensively cultivated for food in Mexico" crossword clue. The Crossword Solver finds answers to American-style crosswords, British-style crosswords, general knowledge crosswords and cryptic crossword puzzles. frijol in British English. Found 1 possible answer matching the query Variety of French bean extensively cultivated for food in Mexico that you searched for. ; A variety is provisionally recognized: Vicia faba var. They can also be used in place of other bean types for chili, baked beans… All beans appear to originally have been climbing beans, but over the centuries, low growing plants were selected that have become our modern day dwarf varieties. The Crossword Solver finds answers to American-style crosswords, British-style crosswords, general knowledge crosswords and cryptic crossword puzzles. The leafy stalk of the plant produces pollen inflorescences and separate ovuliferous inflorescences called ears that yield kernels or seeds, which are fruits. ( ˈfriːhəʊl; Spanish friˈxol) n, pl -joles ( -həʊlz; Spanish -ˈxoles) (Cookery) a variety of bean, esp of the French bean, extensively cultivated for food in Mexico. With its high protein content and its general ease on the stomach, the Bolita Bean became an important crop bean, quickly becoming extensively cultivated … the most highly proteinaceous vegetable known; the fruit of the soybean plant is used in a variety of foods and as fodder (especially as a replacement for animal protein) erect bushy hairy annual herb having trifoliate leaves and purple to pink flowers; extensively cultivated for food and forage and soil improvement but especially for its nutritious oil-rich seeds; native to Asia The first to put green beans on their restaurant menus were the French. Beans, or frijoles, are the core protein and source of substance in Mexican foods. This crossword clue was seen today at The Mirror Quiz Crossword October 26 2017. The jack tree is well-suited to tropical lowlands, and is widely cultivated throughout tropical regions of the world. And they offered differ-ent varieties of green beans: green beans (the classic variety), snap beans, butter beans. In the early part of this century, 'Blue Lake' was the bean grown for canning … mays, from Spanish: maíz after Taino: mahiz), also known as corn (American English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. n, pl -joles (-həʊlz; Spanish -ˈxoles) (Cookery) a variety of bean, esp of the French bean, extensively cultivated for food in Mexico [C16: from Spanish, ultimately from Latin phaseolus, diminutive of phasēlus, from Greek phasēlos bean with edible pod] The members of the botanical family known as Leguminosae were among the first cultivated plants in the Mediterranean. They are easily grown, cheap, plentiful and can be prepared in a variety of ways. 1 any of several varieties of the bean plant, Phaseolus lunatus (or P. limensis), native to tropical America but cultivated in the U.S. for its flat pods containing pale green edible seeds 2 the seed of such a plant , (See also) → butter bean noun plural-joles (-həʊlz, Spanish-ˈxoles) a variety of bean, esp of the French bean, extensively cultivated for food in Mexico; n. Maize (/ m eɪ z / MAYZ; Zea mays subsp. After this introduction, the bean was incorporated into much of the American Indian food traditions in the Four Corners region. Its roots lie in a combination of Mesoamerican and Spanish cuisine.Many of its ingredients and methods have their roots in the first agricultural communities such as the Maya who domesticated maize, created the standard process of maize nixtamalization, and established their foodways (Maya cuisine). 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