Originally Posted by crucifissio

Bean
From Wikipedia, the free encyclopedia
For other uses, see Bean (disambiguation).

"Painted Pony" dry bean (Phaseolus vulgaris)

Bean plant
Bean is a common name for large seeds of several genera of the flowering plant family Fabaceae (also known as Leguminosae) which are used for human or animal food.

Terminology
The word "bean" and its Germanic cognates (e.g., Bohne) have existed in common use in West Germanic languages since before the 12th century,[1] referring to broad beans and other pod-borne seeds. This was long before the New World genus Phaseolus was known in Europe. After Columbian-era contact between Europe and the Americas, use of the word was extended to pod-borne seeds of Phaseolus, such as the common bean and the runner bean, and the related genus Vigna. The term has long been applied generally to many other seeds of similar form,[1][2] such as Old World soybeans, peas, chickpeas (garbanzo beans), other vetches, and lupins, and even to those with slighter resemblances, such as coffee beans, vanilla beans, castor beans, and cocoa beans. Thus the term "bean" in general usage can mean a host of different species.[3]

Seeds called "beans" are often included among the crops called "pulses" (legumes),[1] although a narrower prescribed sense of "pulses" reserves the word for leguminous crops harvested for their dry grain. The term bean usually excludes legumes with tiny seeds and which are used exclusively for forage, hay, and silage purposes (such as clover and alfalfa). According to the United Nations Food and Agriculture Organization the term bean should include only species of Phaseolus; however, enforcing that prescription has proven difficult for several reasons. One is that in the past, several species, including Vigna angularis (adzuki bean), mungo (black gram), radiata (green gram), and aconitifolia (moth bean), were classified as Phaseolus and later reclassified. Another is that it is not surprising that the prescription on limiting the use of the word, because it tries to replace the word's older senses with a newer one, has never been consistently followed in general usage.

Cultivation

This section does not cite any sources. Please help improve this section by adding citations to reliable sources. Unsourced material may be challenged and removed. (October 2015) (Learn how and when to remove this template message)

Field beans (broad beans, Vicia faba), ready for harvest
Unlike the closely related pea, beans are a summer crop that need warm temperatures to grow. Maturity is typically 55?60 days from planting to harvest. As the bean pods mature, they turn yellow and dry up, and the beans inside change from green to their mature colour. As a vine, bean plants need external support, which may be provided in the form of special "bean cages" or poles. Native Americans customarily grew them along with corn and squash (the so-called Three Sisters), with the tall cornstalks acting as support for the beans.

In more recent times, the so-called "bush bean" has been developed which does not require support and has all its pods develop simultaneously (as opposed to pole beans which develop gradually). This makes the bush bean more practical for commercial production.

History

The Beaneater (1580-90) by Annibale Carracci

Cooked beans on toast
Beans are one of the longest-cultivated plants. Broad beans, also called fava beans, in their wild state the size of a small fingernail, were gathered in Afghanistan and the Himalayan foothills.[4] In a form improved from naturally occurring types, they were grown in Thailand since the early seventh millennium BCE, predating ceramics.[5] They were deposited with the dead in ancient Egypt. Not until the second millennium BCE did cultivated, large-seeded broad beans appear in the Aegean, Iberia and transalpine Europe.[6] In the Iliad (8th century BCE) is a passing mention of beans and chickpeas cast on the threshing floor.[7]

Beans were an important source of protein throughout Old and New World history, and still are today.

The oldest-known domesticated beans in the Americas were found in Guitarrero Cave, an archaeological site in Peru, and dated to around the second millennium BCE.[8]

Most of the kinds commonly eaten fresh or dried, those of the genus Phaseolus, come originally from the Americas, being first seen by a European when Christopher Columbus, during his exploration of what may have been the Bahamas, found them growing in fields. Five kinds of Phaseolus beans were domesticated[9] by pre-Columbian peoples: common beans (Phaseolus vulgaris) grown from Chile to the northern part of what is now the United States, and lima and sieva beans (Phaseolus lunatus), as well as the less widely distributed teparies (Phaseolus acutifolius), scarlet runner beans (Phaseolus coccineus) and polyanthus beans (Phaseolus polyanthus)[10] One especially famous use of beans by pre-Columbian people as far north as the Atlantic seaboard is the "Three Sisters" method of companion plant cultivation:

In the New World, many tribes would grow beans together with maize (corn), and squash. The corn would not be planted in rows as is done by European agriculture, but in a checkerboard/hex fashion across a field, in separate patches of one to six stalks each.
Beans would be planted around the base of the developing stalks, and would vine their way up as the stalks grew. All American beans at that time were vine plants, "bush beans" having been bred only more recently. The cornstalks would work as a trellis for the beans, and the beans would provide much-needed nitrogen for the corn.
Squash would be planted in the spaces between the patches of corn in the field. They would be provided slight shelter from the sun by the corn, would shade the soil and reduce evaporation, and would deter many animals from attacking the corn and beans because their coarse, hairy vines and broad, stiff leaves are difficult or uncomfortable for animals such as deer and raccoons to walk through, crows to land on, etc.
Dry beans come from both Old World varieties of broad beans (fava beans) and New World varieties (kidney, black, cranberry, pinto, navy/haricot).

Beans are a heliotropic plant, meaning that the leaves tilt throughout the day to face the sun. At night, they go into a folded "sleep" position.

Types
Currently, the world genebanks hold about 40,000 bean varieties, although only a fraction are mass-produced for regular consumption.[11]

Beans, average, canned, sugarfree
Nutritional value per 100 g (3.5 oz)
Energy 334 kJ (80 kcal)
Carbohydrates
10.5 g
Fat
0.5 g
Protein
9.6 g
Units
μg = micrograms ? mg = milligrams
IU = International units
Percentages are roughly approximated using US recommendations for adults.
Some bean types include:

Vicia
Vicia faba (broad bean or fava bean)

Vicia faba or broad beans, known in the US as fava beans
Phaseolus
Phaseolus acutifolius (tepary bean)
Phaseolus coccineus (runner bean)
Phaseolus lunatus (lima bean)
Phaseolus vulgaris (common bean; includes the pinto bean, kidney bean, black bean, Appaloosa bean as well as green beans, and many others)
Phaseolus polyanthus (a.k.a. P. dumosus, recognized as a separate species in 1995)
Vigna
Vigna aconitifolia (moth bean)
Vigna angularis (adzuki bean)
Vigna mungo (urad bean)
Vigna radiata (mung bean)
Vigna subterranea (Bambara bean or ground-bean)
Vigna umbellata (ricebean)
Vigna unguiculata (cowpea; also includes the black-eyed pea, yardlong bean and others)
Cicer
Cicer arietinum (chickpea or garbanzo bean)
Pisum
Pisum sativum (pea)
Lathyrus
Lathyrus sativus (Indian pea)
Lathyrus tuberosus (tuberous pea)
Lens

Lentils
Lens culinaris (lentil)
Lablab
Lablab purpureus (hyacinth bean)

Hyacinth beans
Glycine
Glycine max (soybean)
Psophocarpus
Psophocarpus tetragonolobus (winged bean)

Psophocarpus tetragonolobus (winged bean)
Cajanus
Cajanus cajan (pigeon pea)
Mucuna
Mucuna pruriens (velvet bean)
Cyamopsis
Cyamopsis tetragonoloba or (guar)
Canavalia
Canavalia ensiformis (jack bean)
Canavalia gladiata (sword bean)
Macrotyloma
Macrotyloma uniflorum (horse gram)
Lupinus (lupin)
Lupinus mutabilis (tarwi)
Lupinus albus (lupini bean)
Arachis
Arachis hypogaea (peanut)
Health concerns
Toxins
Some kinds of raw beans contain a harmful tasteless toxin, lectin phytohaemagglutinin, that must be removed by cooking. Red and kidney beans are particularly toxic, but other types also pose risks of food poisoning. A recommended method is to boil the beans for at least ten minutes; undercooked beans may be more toxic than raw beans.[12]

Cooking beans, without bringing them to the boil, in a slow cooker at a temperature well below boiling may not destroy toxins.[12] A case of poisoning by butter beans used to make falafel was reported; the beans were used instead of traditional broad beans or chickpeas, soaked and ground without boiling, made into patties, and shallow fried.[13]

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 as of 2008.[13]

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.[14]