Beans are a great source of protein and one of the most commonly eaten foods in the world.One of the great things about beans is that they cross cuisines; they’re a staple in many countries and cultures.Perhaps the best quality about beans is that even the most novice chef can turn them into a delicious meal.As if that wasn’t enough, beans have several health benefits; they’re high in fiber and protein and may help prevent disease.They are good at absorbing the flavors they’re cooked with, so they can complement a variety of ingredients.They also hold up well in soups and stews and can be tossed in salads.You may have eaten them in minestrone (but red kidney beans are also common, more on those later).Fava beans are usually found fresh at the farmer’s markets or the produce section; they’re equally bitter and sweet.You can stew them and add to soups, braise, roast, saute, or toss them into pasta.Fayot also known and flageolet beans are small, tender, creamy, and mild in flavor.They are commonly used in French cuisine for salads, soups, and other flavorful side dishes.Red beans are small in size, oval in shape and have the characteristic ruby-colored skin.They have a mild flavor, earthy, slightly sweet and nutty, and soft texture.It’s great for soups, chilis, and dishes like red beans and rice.Kidney beans are commonly eaten in chili and come conveniently canned.They won’t hold their shape as well as Great Northern beans but are still hearty and mealy.They can almost always be swapped in to replace pinto beans when you want to reduce carbohydrate intake.Lentils become soft and creamy when cooked, which is why they can work wonders in soups by adding the right texture.As a cheap and versatile veggie, it never hurt to have a bag of frozen peas on hand.Once boiled, soybeans are considered edamame, the popular appetizer you may have ordered at your favorite sushi restaurant.Don’t eat the hull, but the beans inside are chewy with a mild flavor that makes them ideal for eating solo or mixing into salads and pasta.Levels will vary depending on preparation, quantity, brand, and product.You can store them in your pantry for up to a year(find a cool, dry place — you know the drill).If they go stale, according to The Bean Institute, adding baking soda may help soften them [source].Avoid cooking dried beans in a slow cooker, as the low heat isn’t enough to kill the toxins.To cook dried beans, simmer them on the stove or use your Instant Pot. .

15 Types of Beans — And How to Cook With Them

What Are Beans, Exactly?They also serve as a source of protein, making a great substitute for meat.Read on for a list of different types of beans and how to cook with them.Types of Beans Photo by Getty Images.They have a velvety-smooth texture and mild flavor.Add them to salads, soups, casseroles, or tacos for added protein.Add your favorite seasoning and even some greens for the perfect side dish!Black-Eyed Peas Photo by Getty Images.Popular Black-Eyed Peas Recipes:.Also known as white Italian kidney beans, these cream-colored beans are one of the most common types of beans.They are a popular addition to soups, salads, and many Italian dishes.Their nutty flavor makes them perfect for snacking too.Not only are they one of the most versatile beans, but they're packed with fiber and protein.Popular Chickpea Recipes:.This is another type of white bean that is often mistaken for cannellini or navy beans.Great Northern Beans Photo by Getty Images.Popular Great Northern Bean Recipes:.They have a mild flavor, and make the perfect addition to any chili recipe.There really are endless options when it comes to cooking kidney beans: add them to rice, tacos, curry, or mash them to make a creamy dip-just to name a few.Kidney Beans Photo by Getty Images.Popular Kidney Bean Recipes:.Their earthy flavor and smooth texture makes them great for dips and stews, or of course, refried beans.Pinto Beans Photo by Getty Images.Popular Pinto Bean Recipes:.pile of fresh fava beans out of their pods Photo by Getty Images | Credit: Getty Images.They have a mild flavor and creamy texture, and similar to Great Northern Beans, they do a great job of absorbing the flavors around them.Whether you buy fresh or frozen edamame, they can be boiled, steamed, microwaved, baked, or pan-seared to perfection.They are another plant-based source of protein that is high in antioxidants and fiber.While edamame is the green, raw form of this bean, soybeans are dried and beige in color.Mature Soybeans Photo by Getty Images.Popular Soybean Recipes:.Also known as borlotti beans, cranberry beans have a creamy texture and a nutty flavor. .

10 Great Heirloom Pole Bean Varieties

Growing Heirloom Pole Beans.Most pole beans require 65–75 days to mature, and they don't grow well outdoors until the soil has warmed up to at least 60 degrees or, preferably, 70 degrees.If you choose to plant seeds directly in the outdoor garden, wait until soil temps have reached at least 60 degrees, and then plant the seeds 1 inch deep and 2 inches apart. .

13 Types of Beans

Combine that with how affordable they are, and you just might reconsider flying past the beans the next time you’re perusing the dry goods aisle, debating what else to throw in your fantastic chili recipe.This guide to beans will help you make the right decision when it comes to adding this diverse legume into your recipes. .

Guide to Beans from Green to Purple to Varieties

As long as you go into things with those facts in mind, though, feel free to mix around those beans! .

Bean

A bean is the seed of one of several genera of the flowering plant family Fabaceae, which are used as vegetables for human or animal food.[1] They can be cooked in many different ways,[2] including boiling, frying, and baking, and are used in many traditional dishes throughout the world.Both terms, beans and pulses, are usually reserved for grain crops and thus exclude those legumes that have tiny seeds and are used exclusively for non-grain purposes (forage, hay, and silage), such as clover and alfalfa.The United Nations Food and Agriculture Organization defines "BEANS, DRY" (item code 176)[5] as applicable only to species of Phaseolus.Unlike the closely related pea, beans are a summer crop that needs warm temperatures to grow.Native Americans customarily grew them along with corn and squash (the so-called Three Sisters),[7] with the tall cornstalks acting as support for the beans.[9] In a form improved from naturally occurring types, they were grown in Thailand from the early seventh millennium BCE, predating ceramics.Not until the second millennium BCE did cultivated, large-seeded broad beans appear in the Aegean, Iberia and transalpine Europe.[11] In the Iliad (8th century BCE) there is a passing mention of beans and chickpeas cast on the threshing floor.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.[13] However, genetic analyses of the common bean Phaseolus show that it originated in Mesoamerica, and subsequently spread southward, along with maize and squash, traditional companion crops.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, while exploring what may have been the Bahamas, found them growing in fields.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.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.Beans are a heliotropic plant, meaning that the leaves tilt throughout the day to face the sun.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.Currently, the world gene banks hold about 40,000 bean varieties, although only a fraction are mass-produced for regular consumption.Most of the foods we call "beans", "legumes", "lentils" and "pulses" belong to the same family, Fabaceae ("leguminous" plants), but are from different genera and species, native to different homelands and distributed worldwide depending on their adaptability.Many types of bean[specify] contain significant amounts of antinutrients that inhibit some enzyme processes in the body.Phytic acid and phytates, present in grains, nuts, seeds and beans, interfere with bone growth and interrupt vitamin D metabolism.Some kinds of raw beans contain a harmful, tasteless toxin: the lectin phytohaemagglutinin, which must be removed by cooking.Red kidney beans are particularly toxic, but other types also pose risks of food poisoning.[34] Beans are a major source of dietary protein in Kenya, Malawi, Tanzania, Uganda and Zambia.There have been many outbreaks of disease from bacterial contamination, often by salmonella, listeria, and Escherichia coli, of beansprouts not thoroughly cooked,[36] some causing significant mortality.(million metric tons) Country 2016 Share Remarks Total 81.80 100% 1 India 17.56 21.47% 2 Canada 8.20 10.03% 3 Myanmar 6.57 8.03% 4 China 4.23 5.17% 5 Nigeria 3.09 3.78% 6 Russia 2.94 3.60% 7 Ethiopia 2.73 3.34% 8 Brazil 2.62 3.21% 9 Australia 2.52 3.09% 10 USA 2.44 2.98% 11 Niger 2.06 2.51% 12 Tanzania 2.00 2.45% Others 24.82 30.34%.The world leader in production of Dry Beans (Phaseolus spp),[43] is Myanmar (Burma), followed by India and Brazil. .

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