Bean (/[invalid input: 'icon']ˈbiːn/) is a common name for large plant seeds of several genera of the family Fabaceae (alternately Leguminosae) some of which are used for human food or animal feed.

Terminology

The term "bean" originally referred to the seed of the broad bean, but was later expanded to include members of the genus Phaseolus, such as the common bean and the runner bean, and the related genus Vigna. The term is now applied generally to many other related plants such as soybeans, peas, chickpeas (garbanzos), vetches, and lupins.^{[citation needed]}

"Bean" can be used as a synonym of "pulse," an edible legume, though the term "pulses" is usually reserved for leguminous crops harvested for their dry grain, and usually excludes crops used mainly for oil extraction (such as soybeans and peanuts) or those used exclusively for sowing purposes (such as clover and alfalfa). Leguminous crops harvested green for food, such as snap peas, snow peas, and so on, are classified as vegetable crops.^{[citation needed]}

In English usage, the word "bean" is also sometimes used to refer to the seeds or pods of plants that are not in the family leguminosae, but which bear a superficial resemblance to true beans—for example coffee beans, castor beans and cocoa beans (which resemble bean seeds), and vanilla beans which superficially resemble bean pods.

History

Beans are one of the longest-cultivated plants. Broad beans, in their wild state are the size of a small fingernail, the seeds were gathered in Afghanistan and the Himalayan foothills.^[1] In a form improved from naturally occurring types, they were grown in Thailand already since the early seventh millennium (BC), predating ceramics.^[2] They were deposited with the dead in ancient Egypt. Not until the second millennium BC did cultivated, large-seeded broad beans appear in the Aegean, Iberia and transalpine Europe.^[3] In the Iliad (late-8th century) is a passing mention of beans and chickpeas cast on the threshing floor.^[4]

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.^[5]

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

Most of the kinds commonly eaten fresh come 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^[6] 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)^[7] 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:

On the east coast of what would come to be called the United States, some tribes would grow maize (corn), beans, and squash intermingled together, a system which had originated in Mexico. The corn would not be planted in rows as it is today, but in a checkerboard/hex fashion across a field, in separate patches of one to four 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 then 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, 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).

Types

Currently, the world genebanks hold about 40,000 bean varieties, although only a fraction are mass-produced for regular consumption.^[8]

Some bean types include:

• Vicia
  • V. faba or broad bean

• Vigna
  • V. aconitifolia or Moth bean
  • V. angularis or azuki bean
  • V. mungo or urad bean
  • V. radiata or mung bean
  • V. umbellatta or ricebean
  • V. unguiculata or cowpea (includes the black-eyed pea, yardlong bean and others)
• Cicer
  • C. arietinum or chickpea (also known as the garbanzo bean)
• Pisum
  • P. sativum or pea
• Lathyrus
  • Lathyrus sativus (Indian pea)
  • Lathyrus tuberosus (Tuberous pea)
• Lens

• • L. culinaris or lentil
• Lablab
  • L. purpureus or hyacinth bean

• Phaseolus
  • P. acutifolius or tepary bean
  • P. coccineus or runner bean
  • P. lunatus or lima bean
  • P. vulgaris or common bean (includes the pinto bean, kidney bean, caparrones, and many others)
  • P. polyanthus (aka P. Dumosus, recognized as a separate species in 1995)
• Glycine
  • G. max or soybean
• Psophocarpus
  • P. tetragonolobus or winged bean

• Cajanus
  • C. cajan or pigeon pea
• Stizolobium
  • S. spp or velvet bean
• Cyamopsis
  • C. tetragonoloba or guar
• Canavalia
  • C. ensiformis or jack bean
  • Canavalia gladiata or sword bean
• Macrotyloma
  • M. uniflorum or horse gram
• Lupinus or Lupin
  • L. mutabilis or tarwi
  • Lupinus albus or lupini bean
• Erythrina
  • E. herbacea or Coral bean

Toxins

Some kinds of raw beans, especially red and kidney beans, contain a harmful toxin (lectin phytohaemagglutinin) that must be removed by cooking. A recommended method is to boil the beans for at least ten minutes; undercooked beans may be more toxic than raw beans.^[11] Cooking beans in a slow cooker, because of the lower temperatures often used, may not destroy toxins even though the beans do not smell or taste 'bad'^[11] (though this should not be a problem if the food reaches boiling temperature and stays there for some time).

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.^[12]

Nutrition

Beans have significant amounts of fiber and soluble fiber, with one cup of cooked beans providing between nine and 13 grams of fiber.^[13] Soluble fiber can help lower blood cholesterol.^[14] Beans are also high in protein, complex carbohydrates, folate, and iron.^[13]

Flatulence

Many edible beans, including broad beans and soybeans, contain oligosaccharides (particularly raffinose and stachyose), a type of sugar molecule also found in cabbage. An anti-oligosaccharide enzyme is necessary to properly digest these sugar molecules. As a normal human digestive tract does not contain any anti-oligosaccharide enzymes, consumed oligosaccharides are typically digested by bacteria in the large intestine. This digestion process produces flatulence-causing gases as a byproduct.^[15][16] This aspect of bean digestion is the basis for the children's rhyme "Beans, Beans, the Musical Fruit".

Some species of mold produce alpha-galactosidase, an anti-oligosaccharide enzyme, which humans can take to facilitate digestion of oligosaccharides in the small intestine. This enzyme, currently sold in the United States under the brand-name Beano, can be added to food or consumed separately. In many cuisines beans are cooked along with natural carminatives such as anise seeds, coriander seeds and cumin.

One effective strategy is to soak beans in alkaline (baking soda) water overnight before rinsing thoroughly. Sometimes vinegar is added, but only after the beans are cooked as vinegar interferes with the beans' softening.

Fermented beans will usually not produce most of the intestinal problems that unfermented beans will, since yeast can consume the offending sugars.

Production

The world leader in production of dry bean is Brazil, followed by India and then China. In Europe, the most important producer is Germany.

Top Ten Dry Bean Producers — 11 June 2008
Country	Production (Tonnes)	Footnote
Brazil	3,330,435
India	3,000,000	F
People's Republic of China	1,957,000	F
Burma	1,765,000	F
Mexico	1,390,000	F
United States	1,150,808
Kenya	535,000	F
Uganda	435,000
Argentina	328,249
Indonesia	320,000	F
World	19,289,231	A
No symbol = official figure, P = official figure, F = FAO estimate, * = Unofficial/Semi-official/mirror data, C = Calculated figure A = Aggregate (may include official, semi-official or estimates); Source: Food And Agricultural Organization of United Nations: Economic And Social Department: The Statistical Division

The world leader in production of Green Bean is China, followed by Indonesia and then Turkey.

Top ten green bean producers — 11 June 2008
Country	Production (tonnes)	Footnote
People's Republic of China	2,485,000	F
Indonesia	830,000	F
Turkey	499,298
India	420,000	F
Spain	225,000	F
Egypt	215,000	F
Italy	187,190
Belgium	105,000	F
Morocco	100,000	F
United States	100,000	F
World	6,371,333	A
No symbol = official figure, P = official figure, F = FAO estimate, * = Unofficial/Semi-official/mirror data, C = Calculated figure A = Aggregate (may include official, semi-official or estimates); Source: Food And Agricultural Organization of United Nations: Economic And Social Department: The Statistical Division

See also

• Common bean
• Pulses
• List of edible seeds
• Baked beans
• Fassoulada

Footnotes

References

External links

• Everett H. Bickley Collection, 1919-1980 Archives Center, National Museum of American History, Smithsonian Institution.
• Discovery Online: The Skinny On Why Beans Give You Gas
• Bulgarian Guide: Bean Soup Recipe
• Fermentation improves nutritional value of beans
• Cook's Thesaurus on Beans