beans

Beans are the edible seeds of several plant species in the legume family Fabaceae. They are grown for dry seeds that can be stored and used later, or for fresh or processed seeds used as vegetables. The most widely consumed beans come from Phaseolus vulgaris, including kidney beans, black beans, pinto beans, navy beans, and Lima beans. Other common genera include Vigna and Glycine, and beans are a staple in many regional cuisines around the world.

Nutritionally, beans are rich in complex carbohydrates, dietary fiber, and plant-based protein. They provide minerals such as iron, magnesium, and folate, and have a low fat content with a generally low glycemic index. Nutrient levels vary by species and preparation method. Canned beans offer convenience but often contain added salt, while dried beans require cooking before eating.

Cultivation and production vary by species but share some characteristics. Beans prefer warm seasons and are grown as bush or climbing plants. Most beans fix nitrogen through root bacteria, contributing to soil fertility. They are cultivated worldwide, with major producers including Brazil, India, the United States, Mexico, China, and Argentina.

Preparation and safety: Dried beans usually require soaking and long cooking to become tender. Soaking can reduce cooking time and some anti-nutritional factors. Some beans, notably red kidney beans, contain toxins and must be boiled thoroughly to inactivate them. Raw or undercooked beans can cause illness. Canned beans are convenient but can be high in sodium, so rinsing is common. Properly stored dried beans keep for years in a cool, dry place; opened canned beans should be refrigerated and used promptly.