Product Code Database
A bean is the seed of some plants in the legume family (Fabaceae) used as a vegetable for human consumption or animal feed. The seeds are often preserved through drying (a pulse), but fresh beans are also sold. Dried beans are traditionally soaked and boiled, and used in many traditional dishes throughout the world. They can be cooked in many different ways, however, including frying and baking. The unripe seedpods of some varieties are also eaten whole as or edamame (immature soybean), but many fully ripened beans contain toxins like phytohemagglutinin and require cooking.
The oldest-known domesticated beans in the Americas were found in Guitarrero Cave, Peru, dated to around the second millennium BCE. Genetic analyses of the common bean Phaseolus show that it originated in Mesoamerica, and subsequently spread southward, along with maize and squash, traditional companion crops.
Most of the kinds of beans commonly eaten today are part of the genus Phaseolus, which originated in the Americas. The first European to encounter them was Christopher Columbus, while exploring what may have been the Bahamas, and saw them growing in fields. Five kinds of Phaseolus beans were domesticated by pre-Columbian peoples, selecting pods that did not open and scatter their seeds when ripe: common beans ( P. vulgaris) grown from Chile to the northern part of the United States; lima and sieva beans ( P. lunatus); and the less widely distributed teparies ( P. acutifolius), scarlet runner beans ( P. coccineus), and polyanthus beans.
Pre-Columbian peoples as far north as the Atlantic seaboard grew beans in the "Three Sisters" method of companion planting. The beans were interplanted with maize and Cucurbita. Beans were cultivated across Chile in Pre-Hispanic times, likely as far south as the Chiloé Archipelago.
More recently, the commercial "bush bean" which does not require support and produces all its pods simultaneously has been developed.
The following is a summary of FAO data.FAO STAT Production/Crops.
The world leader in production of dry beans ( Phaseolus spp),Dry beans does not include broad beans, dry peas, chickpea, lentil. is India, followed by Myanmar (Burma) and Brazil. In Africa, the most important producer is Tanzania.FAO Pulses and Derived Products .
Source: UN Food and Agriculture Organization (FAO)
Cooking beans, without bringing them to a boil, in a slow cooker at a temperature well below boiling may not destroy toxins. A case of poisoning by Lima bean used to make falafel was reported; the beans were used instead of traditional or , soaked and ground without boiling, made into patties, and Shallow frying.
Bean poisoning is not well known in the medical community, and many cases may be misdiagnosed or never reported; figures appear not to be available. In the case of the UK National Poisons Information Service, available only to health professionals, the dangers of beans other than red beans were not flagged .
Fermentation is used in some parts of Africa to improve the nutritional value of beans by removing toxins. Inexpensive fermentation improves the nutritional impact of flour from dry beans and improves digestibility, according to research co-authored by Emire Shimelis, from the Food Engineering Program at Addis Ababa University. Beans are a major source of dietary protein in Kenya, Malawi, Tanzania, Uganda and Zambia.Summary: Fermentation 'improves nutritional value of beans' (Sub Saharan Africa page, Science and Development Network website). Paper: Influence of natural and controlled fermentations on α-galactosides, antinutrients and protein digestibility of beans (Phaseolus vulgaris L.)
Many types of bean, such as kidney beans, contain significant amounts of that inhibit some enzyme processes in the body. Phytic acid, present in beans, interferes with bone growth and interrupts vitamin D metabolism.
Many beans, including broad beans, navy beans, kidney beans and soybeans, contain large sugar molecules, (particularly raffinose and stachyose). A suitable oligosaccharide-cleaving enzyme is necessary to digest these. As the human digestive tract does not contain such enzymes, consumed oligosaccharides are digested by bacteria in the large intestine, producing gases such as methane, released as flatulence.
Different cultures agree in disliking the flatulence that beans cause, and possess their own seasonings to attempt to remedy it: Mexico uses the herb epazote; India the aromatic resin asafoetida; Germany applies the herb Satureja; in the Middle East, cumin; and Japan the seaweed kombu. A substance for which there is evidence of effectiveness in reducing flatulence is the enzyme alpha-galactosidase; extracted from the mould fungus Aspergillus niger, it breaks down and . The reputation of beans for flatulence is the theme of a children's song "Beans, Beans, the Musical Fruit".
The Mexican jumping bean is a segment of a seed pod occupied by the larva of the moth Cydia saltitans, and sold as a novelty. The pods start to jump when warmed in the palm of the hand. Scientists have suggested that the random walk that results may help the larva to find shade and so to survive on hot days.
(2025). 9789569120022, Ediciones Parina. ISBN 9789569120022
Diversity
Taxonomic range
Beans are legumes, but from many different genera, native to different regions.
+
! style="width: 70px;" Genus
! style="width: 250px;" Species and common varieties
! style="width: 180px;" Probable home region
! style="width: 180px;" Distribution, climate
! style="width: 250px;" Notes Phaseolus
Americas
Tropics, Subtropics, Warm temperate Some contain high levels of toxic phytohemagglutinin. Pisum Green/garden, white, yellow, field, Snow pea, and Snap pea Mediterranean Subtropical, temperate, occasionally cool tropical Vigna
Mostly South Asia
Equatorial, pantropical, warm subtropical, hot temperate Cajanus Pigeon pea: pigeon pea Indian Subcontinent Pantropical, equatorial Lens Lens culinaris: red, green, and Puy lentils Near East/Levant Temperate, subtropical, cool tropical Cicer Chickpea: chickpeas Turkey/Levant/Near East Temperate, subtropical, cool tropical Vicia
Near East
Subtropical, temperate Causes Favism in susceptible people. Arachis Peanut: peanut South America Warm Subtropical, cool tropical Glycine Glycine max: soybean East Asia Hot temperate, Subtropical, cool tropical Macrotyloma M. uniflorum: horsegram South Asia Tropical, subtropical Mucuna Mucuna pruriens: velvet bean Tropical Asia and Africa Tropical, Warm Subtropical Contains L-DOPA, and smaller amounts of other psychoactive compounds. Can cause itching and rashes on contact. Lupinus
The Mediterranean, Balkans, Levant (albinus), Andes (mutabilis)
Subtropical, temperate Requires soaking to remove toxins. Ceratonia C. siliqua: carob bean Mediterranean, Middle East Subtropical, arid subtropical, hot temperate Canavalia
South Asia or Africa (C. gladiata), Brazil and South America (C. Ensiformis)
Tropical Cyamopsis C. tetragonoloba: guar bean Africa or South Asia Tropical, semi-arid Source of Guar gum Lablab Lablab purpureus: hyacinth/lablab bean South Asia, Indian Subcontinent or Africa Tropical Psophocarpus P. tetranoglobulus: winged bean New Guinea Tropical, equatorial Clitoria C. ternatea: butterfly pea Equatorial and Tropical Asia Tropical, subtropical Flowers used as a Food coloring Lathyrus
Balkans, India or Asia
Subtropical Can cause Lathyrism if used as staple.
Conservation of cultivars
The biodiversity of bean cultivars is threatened by modern plant breeding, which selects a small number of the most productive varieties. Efforts are being made to conserve the germplasm of older varieties in different countries. As of 2023, the Norwegian Svalbard Global Seed Vault holds more than 40,000 accessions of Phaseolus bean species.
Cultivation
Agronomy
Many beans are summer crops that need warm temperatures to grow; peas are an exception. Legumes are capable of nitrogen fixation and hence need less fertiliser than most plants. Maturity is typically 55–60 days from planting to harvest. As the pods mature, they turn yellow and dry up, and the beans inside change from green to their mature colour. Many beans are needing external support, such as "bean cages" or poles. Native Americans customarily grew them along with corn and squash, the tall stalks acting as support for the beans.
Production
The production data for legumes are published by FAO in three categories:
+ Production of legumes (million metric tons)
!Crops
FAOSee .
!1961
!1981
!2001
!2015
!2016
!Ratio
2016 /1961
!RemarksTotal pulses (dry) 1726 40.78 41.63 56.23 77.57 81.80 2.01 Per capita production decreased.
(Population grew 2.4×)Soybeans 236 26.88 88.53 177.02 323.20 334.89 12.46 Increase driven by animal feeds and oil. Groundnuts, with shell 242 14.13 20.58 35.82 45.08 43.98 3.11 Beans, green 414 2.63 4.09 10.92 23.12 23.60 8.96 Peas, green 417 3.79 5.66 12.41 19.44 19.88 5.25 + Top producers, pulses 1726All legumes dry.
(million metric tons)1 India 17.56 21.47% 2 Canada 8.20 10.03% 3 Myanmar 6.57 8.03% 4 China 4.23 5.17% 5 Nigeria 3.09 3.78% 6 Russia 2.94 3.60% 7 Ethiopia 2.73 3.34% 8 Brazil 2.62 3.21% 9 Australia 2.52 3.09% 10 USA 2.44 2.98% 11 Niger 2.06 2.51% 12 Tanzania 2.00 2.45% Others 24.82 30.34% + Top ten dry beans (Phaseolus spp) producers, 2020 FAO figure Official figure Aggregated data Semi-official data Official figure FAO figure Official figure FAO figure Semi-official data Official figure Aggregated data
Uses
Culinary
Beans can be cooked in a wide variety of , curries, , , and . They can be served whole or mashed alongside meat or toast, or included in an omelette or a flatbread wrap. Other options are to include them in a bake with a cheese sauce, a Mexican-style chili con carne, or to use them as a meat substitute in a hamburger or in . The French cassoulet is a slow-cooked stew with haricot beans, sausage, pork, mutton, and preserved goose. Soybeans can be processed into bean curd (tofu) or fermented into a cake (tempeh); these can be eaten fried or roasted like meat, or included in stir-fries, curries, and soups. Most dry beans contain 21-25% protein by weight; dry are 36.5% protein by weight.
Other
Guar beans are used for guar gum, a galactomannan polysaccharide. It is used to thicken and stabilise foods and other products.
Health concerns
Toxins
Some kinds of raw beans contain a harmful, flavourless toxin: the lectin phytohaemagglutinin, which must be destroyed by cooking. Red are particularly toxic, but other types also pose risks of food poisoning. Even small quantities (4 or 5 raw beans) may cause severe stomachache, vomiting, and diarrhea. This risk does not apply to canned beans because they have already been cooked. A recommended method is to boil the beans for at least ten minutes; under-cooked beans may be more toxic than raw beans.
Other hazards
It is common to make by letting some types of bean, often , germinate in moist and warm conditions; beansprouts may be used as ingredients in cooked dishes, or eaten raw or lightly cooked. There have been many outbreaks of disease from bacterial contamination, often by salmonella, listeria, and Escherichia coli, of beansprouts not thoroughly cooked, some causing significant mortality.
In human society
Beans have traditionally been considered a food of the poor, as small farmers ate grains and vegetables, and obtained their protein from beans, whereas the wealthier classes could afford meat. European society has what Ken Albala calls "a class-based antagonism" to beans.
See also
Bibliography
External links
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