bean

Bean is a common name for the edible seeds of legume plants in the Fabaceae family. Most beans are harvested for mature seeds within pods, though some varieties are grown for their edible immature pods. The term covers many species, especially Phaseolus vulgaris (common bean), P. lunatus (lima bean) and P. coccineus (runner bean), as well as other genera such as Vicia faba (fava bean) and Vigna unguiculata (cowpea). Beans are consumed dried or fresh.

Botanically, beans are annual herbaceous plants that exhibit bushy or climbing growth. They typically require warm weather, well-drained soil and moderate moisture. Many beans fix atmospheric nitrogen through root nodules, making them useful in crop rotations. After flowering, pods develop and are harvested when fresh or left to dry for dried beans. Some varieties are grown for green pods or as sprouting beans.

Nutritionally, beans are a major plant-based protein source and provide complex carbohydrates, fiber, iron, potassium and folate. Dried beans must be soaked and thoroughly cooked; canned beans are pre-cooked. Raw or undercooked beans may contain anti-nutrients or toxins (notably phytohemagglutinin in some kidney beans) and should be fully cooked to be safe.

Beans are versatile in cuisines worldwide, appearing in soups, stews, salads, rice dishes and side dishes. Varieties such as black beans, kidney beans, navy beans, pinto beans, cannellini and lima beans are widely used; each variety has distinctive flavor and texture, from creamy cannellini to firm black beans.

Domestication occurred in multiple regions, with the common bean (Phaseolus vulgaris) originating in the Americas and cultivated in Mesoamerica and the Andes before European contact. Beans later spread globally through trade and agriculture, becoming a staple protein source in many diets.