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 an important part of diets for thousands of years, with people farming them since the seventh millennium BCE in Thailand, and later in Europe and Peru.

Beans are special because the plants fix nitrogen, which helps the soil stay healthy. They are packed with protein, making them a valuable food source. Today, countries around the world grow millions of tons of beans each year, with India being the biggest producer.

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

Etymology and naming

The word "bean" has been used in many West Germanic languages since before the 12th century. It originally referred to seeds like broad beans and chickpeas. Later, after plants were shared between Europe and the Americas, the word "bean" also came to include 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 as early as the seventh millennium BCE. People in ancient Egypt would place beans with their dead. By the second millennium BCE, large-seeded beans appeared in the Aegean region, Iberia, and Europe. The ancient poem the Iliad, written in the 8th century BCE, mentions beans and chickpeas.

Cowpeas, including black-eyed peas, were first grown in Africa during the second millennium BCE. The oldest known domesticated beans in the Americas were found in Guitarrero Cave, Peru, and dated to around the same time. These beans originated in Mesoamerica and spread south.

Today, most common beans come from the genus Phaseolus, which originated in the Americas. Christopher Columbus was the first European to see these beans growing in fields. Five types of Phaseolus beans were grown by people before Columbus, including common beans from Chile to the northern United States, lima beans, and several less common types.

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 that come from many different plant groups, found in various parts of the world.

The variety of bean types is at risk because modern farming often focuses on just a few productive kinds. People are working to save older bean varieties, and 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 different ways, such as in casseroles, curries, salads, soups, and stews. You can enjoy them whole or mashed, served with meat or toast, or added to an omelette or a flatbread wrap. They can also be baked with a cheese sauce, made into a Mexican-style chili con carne, or used in place of meat in a burger or falafels. The French dish cassoulet is a slow-cooked stew that includes haricot beans, sausage, pork, mutton, and preserved goose. Soybeans can be turned into bean curd, called tofu, or fermented into a cake called tempeh. These can be fried, roasted, or added to stir-fries, curries, and soups. Beans are also a great 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 must be destroyed by cooking. Red kidney beans are especially dangerous, but other types can also cause illness. Even eating just a few raw beans can lead to bad 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; cooking them slowly is not safe because the beans might become soft without destroying the toxin.

Other hazards

When beans are made into beansprouts, they can sometimes become unsafe if not cooked well. This is because harmful bacteria like salmonella, listeria, and Escherichia coli can grow on them. Many beans also have natural substances that can interfere with how our bodies use certain vitamins and minerals. Some beans can also cause gas because they contain sugars our bodies can’t digest easily. 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 seen as 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.