Bean
The legume family, known scientifically as Fabaceae, contains the plants that produce beans. These seeds grow in many different genera across the globe. The common bean belongs to the genus Phaseolus and originated in the Americas. Genetic studies show this species spread from Mesoamerica southward over time. Other varieties like cowpeas come from sub-Saharan Africa. Vigna unguiculata includes black-eyed peas and yardlong beans found in equatorial regions. Pigeon peas trace their roots to the Indian Subcontinent. Lentils and chickpeas belong to the genera Lens and Cicer respectively, native to the Near East. Broad beans are part of the Vicia genus and cause favism in some people. Soybeans originate from East Asia and contain high protein levels. Lupins grow in Mediterranean climates and require soaking to remove toxins. Guar beans provide gum used in industrial applications.
Beans were cultivated in Thailand during the early seventh millennium BCE before ceramics existed there. Ancient Egyptians deposited beans with the dead in burial sites. Large-seeded broad beans appeared in the Aegean region and Iberia by the second millennium BCE. Christopher Columbus encountered these crops while exploring what may have been the Bahamas. Pre-Columbian peoples domesticated five kinds of Phaseolus beans including common beans grown from Chile to the northern United States. They also selected lima beans, sieva beans, teparies, scarlet runner beans, and polyanthus beans. Native Americans grew beans alongside maize and squash using the Three Sisters method. This companion planting technique allowed tall corn stalks to support climbing bean vines. Beans were cultivated across Chile as far south as the Chiloé Archipelago in pre-Hispanic times. The oldest known domesticated beans in the Americas date to around the second millennium BCE found in Guitarrero Cave Peru.
India produces the largest amount of dry beans globally according to FAO data. Myanmar follows India as a major producer of these legumes. Brazil ranks third among top producing nations for dry beans. Tanzania is the most important producer within Africa. Total global production of pulses reached 81.80 million metric tons in 2016. Soybean production increased dramatically from 26.88 million tons in 1961 to 334.89 million tons by 2016. Green bean output rose from 2.63 million tons in 1961 to 23.60 million tons in 2016. Per capita production decreased even though total volume doubled over this period. Population growth outpaced agricultural expansion during those decades. Canada produced 8.20 million metric tons while China contributed 4.23 million tons. Nigeria and Russia each added significant amounts to the global supply chain. Ethiopia, Brazil, Australia, and the United States round out the top ten producers list.
French cassoulet combines haricot beans with sausage pork mutton and preserved goose in a slow-cooked stew. Soybeans process into tofu or ferment into tempeh cakes eaten fried or roasted. Guar beans yield gum used to thicken foods and other products. Most dry beans contain between 21 and 25 percent protein by weight. Dry soybeans reach 36.5 percent protein content making them highly nutritious. Farmers grow green beans as immature seedpods eaten whole like edamame. Sprouted mung beans form beansprouts used in salads or cooked dishes. Some cultures use epazote in Mexico to reduce flatulence caused by beans. India employs asafoetida resin for similar digestive benefits. Germany adds savory herb while Middle Eastern cuisines rely on cumin. Japan uses kombu seaweed to aid digestion of these legumes. The enzyme alpha-galactosidase breaks down glycolipids found in beans effectively reducing gas production.
Raw kidney beans contain phytohaemagglutinin toxin that causes severe stomachache vomiting and diarrhea. Ingesting just four or five raw beans can trigger food poisoning symptoms. Canned beans are safe because they have already undergone cooking processes. Boiling beans for at least ten minutes destroys the harmful lectin compound. Under-cooked beans may actually be more toxic than raw ones according to medical reports. Slow cooking makes beans soft without necessarily eliminating toxins completely. A case involving butter beans used for falafel resulted in poisoning when soaked ground patties were shallow fried. Bean poisoning remains poorly understood within the medical community with many cases misdiagnosed. The United Kingdom National Poisons Information Service did not flag dangers beyond red beans until recently. Fermentation techniques remove toxins from beans making them more digestible in parts of Africa. Beansprouts sometimes carry bacterial contamination including salmonella listeria and Escherichia coli causing significant mortality outbreaks.
Farmers historically ate grains and vegetables obtaining protein from beans while wealthier classes consumed meat. European society developed what Ken Albala describes as class-based antagonism toward beans. Different cultures dislike flatulence caused by bean consumption and use specific seasonings to remedy it. Mexico uses epazote herb while India applies asafoetida resin for digestive relief. Germany adds savory herb and Middle Eastern cuisines incorporate cumin into bean dishes. Japan utilizes kombu seaweed to reduce gas production after eating these legumes. Children sing songs like Beans Beans The Musical Fruit highlighting this reputation. The Mexican jumping bean contains a moth larva inside its seed pod that causes movement when warmed. Scientists suggest random walking helps the larva find shade on hot days. Modern plant breeding threatens biodiversity by selecting only productive varieties for cultivation. The Norwegian Svalbard Global Seed Vault holds over 40,000 accessions of Phaseolus species as of 2023.
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Common questions
What is the scientific name of the legume family that produces beans?
The legume family known scientifically as Fabaceae contains the plants that produce beans. These seeds grow in many different genera across the globe.
Where did the common bean originate and when was it first domesticated in the Americas?
The common bean belongs to the genus Phaseolus and originated in the Americas with the oldest known domesticated beans dating to around the second millennium BCE found in Guitarrero Cave Peru. Genetic studies show this species spread from Mesoamerica southward over time.
Which country produces the largest amount of dry beans globally according to FAO data?
India produces the largest amount of dry beans globally according to FAO data. Myanmar follows India as a major producer of these legumes while Brazil ranks third among top producing nations for dry beans.
How much protein do dry soybeans contain compared to other dry beans?
Most dry beans contain between 21 and 25 percent protein by weight. Dry soybeans reach 36.5 percent protein content making them highly nutritious.
Why are raw kidney beans dangerous to eat and how can you make them safe?
Raw kidney beans contain phytohaemagglutinin toxin that causes severe stomachache vomiting and diarrhea. Boiling beans for at least ten minutes destroys the harmful lectin compound.