Bean

A bean is the seed of plants in many genera of the legume family (Fabaceae). People grow beans as a vegetable for food, either for humans or animals. Beans have been eaten for thousands of years.

Beans are special because the plants fix nitrogen, which helps the soil. They have a lot of protein, so they are good to eat. Many countries grow beans today.

People cook dried beans by soaking and boiling them. They use beans in dishes like salads, soups, and stews such as chili con carne. Some beans are made into tofu, while others are made into tempeh. Young bean pods, called green beans, and immature soybean seeds called edamame are also popular. Some beans are sprouted to make beansprouts.

Etymology and naming

The word "bean" has been used in many West Germanic languages for a long time. It originally meant seeds like broad beans and chickpeas. Later, when plants were shared between Europe and the Americas, "bean" also came to mean seeds from plants like the common bean and runner bean. Today, "bean" can describe many different seeds and fruits, but this article focuses on legumes.

Main article: broad beans
Main articles: common bean, runner bean

History

Beans were grown in Thailand thousands of years ago. People in ancient Egypt put beans with their dead. Large-seeded beans grew in the Aegean region, Iberia, and Europe. The old poem the Iliad, from the 8th century BCE, talks about beans and chickpeas.

Cowpeas, like black-eyed peas, were first grown in Africa. The oldest beans found in the Americas were in Guitarrero Cave, Peru. These beans started in Mesoamerica and spread south.

Today, most common beans come from the genus Phaseolus, from the Americas. Christopher Columbus was the first European to see these beans. Five types of Phaseolus beans were grown before Columbus, like common beans, lima beans, and others.

People in North America used a method called the "Three Sisters" to grow beans, maize, and squash together. Beans were also grown in Chile, as far south as the Chiloé Archipelago.

Diversity

Beans are a type of legume from many different plants around the world.

There are many kinds of beans, but some are at risk because farming often uses only a few types. People are working to save older kinds of beans. As of 2023, the Norwegian Svalbard Global Seed Vault stores over 40,000 different types of beans called Phaseolus species.

Cultivation

Many beans grow best in warm weather during the summer. Unlike most plants, beans can take nitrogen from the air, so they need less fertilizer. They are ready to harvest in about 55 to 60 days. As the bean pods get older, they turn yellow and dry, and the beans inside change color. Some beans grow like vines and need support, such as bean cages or poles. Native Americans traditionally grew beans with corn and squash, using the tall corn stalks to help the beans grow.

Recently, a type of bean called the "bush bean" was developed. This kind does not need support and produces all its beans at the same time.

Main article: Legume § Production

The production data for beans are published by FAO in three categories:

1. Pulses dry: all mature and dry seeds of leguminous plants except soybeans and groundnuts.
2. Oil crops: soybeans and groundnuts.
3. Fresh vegetable: immature green fresh fruits of leguminous plants.

The following is a summary of FAO data.

The world leader in production of dry beans (Phaseolus spp), is India, followed by Myanmar (Burma) and Brazil. In Africa, the most important producer is Tanzania.

Source: UN Food and Agriculture Organization (FAO)

Uses

Beans can be cooked in many ways, such as in casseroles, curries, salads, soups, and stews. You can eat them whole or mashed, with meat or toast, or add them to an omelette or a flatbread wrap. They can also be baked with cheese sauce, made into chili con carne, or used instead of meat in a burger or falafels. The French dish cassoulet is a slow-cooked stew with haricot beans, sausage, pork, and preserved goose. Soybeans can be made into tofu or fermented into tempeh. These can be fried, roasted, or added to stir-fries, curries, and soups. Beans are also a good source of protein.

Beans have other uses too. For example, guar beans are used to make a special kind of gum, which helps thicken and stabilize foods and other products.

Health concerns

Toxins

Main articles: Phytohaemagglutinin and Soybean agglutinin

Some raw beans have a harmful toxin called phytohaemagglutinin. This toxin is destroyed when beans are cooked. Red kidney beans are especially dangerous, but other types can also make you sick. Even a few raw beans can cause stomachaches, vomiting, and diarrhea. Canned beans are safe because they are already cooked. The best way to make beans safe is to boil them for at least ten minutes. Slow cooking is not safe because the beans might feel soft but still have the toxin.

Other hazards

When beans are made into beansprouts, they can become unsafe if not cooked well. Harmful bacteria like salmonella, listeria, and Escherichia coli can grow on them. Many beans also have natural substances that can affect how our bodies use certain vitamins and minerals. Some beans can cause gas because they have sugars our bodies can’t easily digest. These sugars are broken down by bacteria in our stomach, which can make us feel bloated or gassy.

In human society

Beans have often been a simple food, especially for people who could not afford meat. Wealthier people usually ate grains and vegetables, while beans provided protein for others.

Many cultures know that beans can make people gassy and have special seasonings to help. For example, Mexico uses epazote, India uses asafoetida, Germany uses savory, the Middle East uses cumin, and Japan uses kombu. There is also a special enzyme called alpha-galactosidase that can help reduce this effect.

The Mexican jumping bean is a fun novelty. It is a seed pod that contains a tiny moth larva. When you warm it in your hand, the pod jumps! Scientists think this helps the larva find shade and stay safe on hot days.