Phaseolus vulgaris
Plant with immature fruit
Scientific classification
Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Fabales Family: Fabaceae Subfamily: Faboideae Tribe: Phaseoleae Genus: Phaseolus Species: P. vulgaris
Binomial name
Phaseolus vulgaris L.

The common bean, Phaseolus vulgaris, is an herbaceous annual plant domesticated independently in ancient Mesoamerica and the Andes, and now grown worldwide for its edible bean, popular both dry and as a green bean. The leaf is occasionally used as a leaf vegetable, and the straw is used for fodder. Botanically, the common bean is classified as a dicotyledon. Beans, squash and maize constituted the "Three Sisters" that provided the foundation of Native American agriculture. As a legume, beans provided the nitrogen-fixing bacteria which supplied that essential nutrient to the other two crops. The Burdens of Being Upright is the first major label album by singer/songwriter Tracy Bonham, released in 1996. ... Image File history File links Download high resolution version (1278x1704, 388 KB) Picture taken by myself: (nl: Snijboon peulen) Phaseolus vulgaris; Phaseolus vulgaris File links The following pages link to this file: Common bean ... For other uses, see Scientific classification (disambiguation). ... For other uses, see Plant (disambiguation). ... Classes Magnoliopsida - Dicots Liliopsida - Monocots The flowering plants or angiosperms are the most widespread group of land plants. ... Orders See text. ... Families Fabaceae (legumes) Quillajaceae Polygalaceae (milkwort family) Surianaceae The Fabales are an order of flowering plants, included in the rosid group of dicotyledons. ... Subfamilies Faboideae Caesalpinioideae Mimosoideae References GRIN-CA 2002-09-01 The name Fabaceae belongs to either of two families, depending on viewpoint. ... Tribes Abreae Adesmieae Aeschynomeneae Amorpheae Bossiaeeae Brongniartieae Carmichaelieae Cicereae Crotalarieae Dalbergieae Desmodieae Dipterygeae Euchresteae Galegeae Genisteae Hedysareae Indigofereae Liparieae Loteae Millettieae Mirbelieae Phaseoleae Podalyrieae Psoraleeae Robinieae Sophoreae Swartzieae Thermopsideae Trifolieae Vicieae Faboideae is a subfamily of the flowering plant family Fabaceae or Leguminosae. ... Genera include: Canavalia Lablab Macrotyloma Mucuna Phaseolus Psophocarpus Pueraria Vigna The tribe Phaseoleae is one of the subdivisions of the plant family Fabaceae, which includes the legumes. ... Species Phaseolus acutifoliusTepary bean Phaseolus amblyosepalus Phaseolus angustissimus Phaseolus anisotrichos Phaseolus augustii Phaseolus brevicalyx Phaseolus chacoensis Phaseolus cibellii Phaseolus coccineus- Runner bean Phaseolus filiformis Phaseolus galactoides Phaseolus glabellus Phaseolus grayanus Phaseolus latidenticulatus Phaseolus leucanthus Phaseolus lunatus- Lima bean Phaseolus massaiensis Phaseolus micranthus Phaseolus microcarpus Phaseolus nelsonii Phaseolus oaxacanus Phaseolus pachyrrhizoides... This article does not cite any references or sources. ... Carl Linnaeus, Latinized as Carolus Linnaeus, also known after his ennoblement as  , (May 13, 1707[1] – January 10, 1778), was a Swedish botanist, physician and zoologist[2] who laid the foundations for the modern scheme of nomenclature. ... Species Phaseolus acutifoliusTepary bean Phaseolus amblyosepalus Phaseolus angustissimus Phaseolus anisotrichos Phaseolus augustii Phaseolus brevicalyx Phaseolus chacoensis Phaseolus cibellii Phaseolus coccineus- Runner bean Phaseolus filiformis Phaseolus galactoides Phaseolus glabellus Phaseolus grayanus Phaseolus latidenticulatus Phaseolus leucanthus Phaseolus lunatus- Lima bean Phaseolus massaiensis Phaseolus micranthus Phaseolus microcarpus Phaseolus nelsonii Phaseolus oaxacanus Phaseolus pachyrrhizoides... For other uses, see Herb (disambiguation). ... Peas are an annual plant. ... This article is about the culture area. ... This article is about the mountain system in South America. ... Green beans Bean is a common name for large plant seeds of several genera of Fabaceae (formerly Leguminosae) used for food or feed. ... Green common beans on the plant Green beans (American English) or French beans (British English) or Mahune (South Slavic, Balkans) are the unripe fruits of any kind of bean, including the yardlong bean, the hyacinth bean, the winged bean, and especially the common bean (Phaseolus vulgaris), whose pods are also... Look up foliage in Wiktionary, the free dictionary. ... Fresh Swiss chard Fresh water spinach Creamed spinach Steamed kale Leaf vegetables, also called potherbs, greens, or leafy greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. ... Bales of straw bundles of rice straw Pile of straw bales, sheltered under a tarpaulin Straw is an agricultural byproduct, the dry stalk of a cereal plant, after the nutrient grain or seed has been removed. ... Fodder growing from barley In agriculture, fodder or animal feed is any foodstuff that is used specifically to feed domesticated livestock, including cattle, goats, sheep, horses, chickens and pigs. ... Pinguicula grandiflora commonly known as a Butterwort Example of a cross section of a stem [1] Botany is the scientific study of plant life. ... Orders See text. ... Species - hubbard squash, buttercup squash - cushaw squash C. moschata- butternut squash C. pepo- most pumpkins, acorn squash, summer squash References: ITIS 223652002-11-06 Hortus Third Squashes are four species of the genus Cucurbita, also called pumpkins and marrows depending on variety or the nationality of the speaker. ... This article is about the maize plant. ... The Three Sisters are the three main agricultural crops of some Native American groups in North America: squash, maize, and climbing beans (typically tepary beans or common beans). ... For other uses, see Native Americans (disambiguation). ... This article is about the fruit of the plants also called legumes. For the plants themselves, see Fabaceae . ... Soybean root nodules, each containing billions of Bradyrhizobium bacteria Rhizobia (from the Greek words riza = root and bios = Life) are soil bacteria that fix nitrogen (diazotrophy) after becoming established inside root nodules of legumes (Fabaceae). ...

Description

The common bean is a highly variable species with a long history. Bush varieties form erect bushes 20 – 60 cm tall, while pole or running varieties form vines 2 – 3 m long. All varieties bear alternate, green or purple leaves, divided into three oval, smooth-edged leaflets, each 6 – 15 cm long and 3 – 11 cm wide. The white, pink, or purple flowers are about 1 cm long, and give way to pods 8 – 20 cm long, 1 – 1.5 cm wide, green, yellow, black or purple in color, each containing 4 – 6 beans. The beans are smooth, plump, kidney-shaped, up to 1.5 cm long, range widely in color, and are often mottled in two or more colors. This article or section does not cite any references or sources. ... Look up foliage in Wiktionary, the free dictionary. ... For other uses, see Flower (disambiguation). ...

As the common bean is a dicot, it germinates as such: Orders see text Dicotyledons or dicots are flowering plants whose seed contains two embryonic leaves or cotyledons. ...

• The primary root emerges through the seed coats while the seed is still buried in the soil.
• The hypocotyl emerges from the seed coats and pushes its way up through the soil. It is bent in a hairpin shape — the hypocotyl arch (Crozier's hook) — as it grows up. The two cotyledons protect the epicotyl structures — the plumule — from mechanical damage.
• Once the hypocotyl arch emerges from the soil, it straightens out. This response is triggered by light (phototropism). While this may be caused by most wavelengths of light, the critical photoperidic mechanism is sensitive to red or far red light. This mechanism is crucial, not only to Phaseolus beans, but to most flowering plants. It defines the phenology of their growth, and in some cases growth habits.
• The cotyledons spread apart, exposing the epicotyl, consisting of two primary leaves and the apical meristem.
• In many dicots, the cotyledons not only supply their food stores to the developing plant but also turn green and make more food by photosynthesis until they drop off.

In botany, the radicle is the first part of a seedling (a growing plant embryo) to emerge from the seed during germination. ... Hypocotyl is a botanical term for a part of a germinating seedling of a seed plant. ... In plant physiology, the epicotyl is the embryonic shoot above the cotyledons. ... It has been suggested that this article or section be merged with Meristem. ... For the genus of Crassulaceae, see Cotyledon. ...

Nutrition and preparation

Lactose is a disaccharide found in milk. ... Dietary fibers are the indigestible portion of plant foods that move food through the digestive system, absorbing water and making defecation easier. ... In chemistry, especially biochemistry, a fatty acid is a carboxylic acid often with a long unbranched aliphatic tail (chain), which is either saturated or unsaturated. ... A representation of the 3D structure of myoglobin showing coloured alpha helices. ... Impact from a water drop causes an upward rebound jet surrounded by circular capillary waves. ... Pantothenic acid, also called vitamin B5 (a B vitamin), is a water-soluble vitamin required to sustain life (essential nutrient). ... Folic acid (the anion form is called folate) is a B-complex vitamin (once called vitamin M) that is important in preventing neural tube defects (NTDs) in the developing human fetus. ... For other uses, see Calcium (disambiguation). ... General Name, symbol, number iron, Fe, 26 Chemical series transition metals Group, period, block 8, 4, d Appearance lustrous metallic with a grayish tinge Standard atomic weight 55. ... Introduction Magnesium is an essential element in biological systems. ... General Name, symbol, number zinc, Zn, 30 Chemical series transition metals Group, period, block 12, 4, d Appearance bluish pale gray Standard atomic weight 65. ... Reference Daily Intake (RDI) is the daily dietary intake level of a nutrient considered sufficient to meet the requirements of nearly all (97–98%) healthy individuals in each life-stage and gender group. ... Lactose is a disaccharide found in milk. ... Dietary fibers are the indigestible portion of plant foods that move food through the digestive system, absorbing water and making defecation easier. ... In chemistry, especially biochemistry, a fatty acid is a carboxylic acid often with a long unbranched aliphatic tail (chain), which is either saturated or unsaturated. ... A representation of the 3D structure of myoglobin showing coloured alpha helices. ... The structure of retinol, the most common dietary form of vitamin A Vitamin A is an essential human nutrient. ... This article is about the nutrient. ... For other uses, see Calcium (disambiguation). ... Reference Daily Intake (RDI) is the daily dietary intake level of a nutrient considered sufficient to meet the requirements of nearly all (97–98%) healthy individuals in each life-stage and gender group. ...

Toxicity

Before they are eaten, the raw bean seeds should be boiled for at least ten minutes to degrade a toxic compound - the lectin phytohaemagglutinin - found in the bean which would otherwise cause severe gastric upset. This compound is present in many varieties (and in some other species of bean), but is especially concentrated in red kidney beans and white kidney beans (Cannellini beans). Although in the case of dry beans the ten minutes required to degrade the toxin is much shorter than the hours required to fully cook the beans themselves, outbreaks of poisoning have been associated with the use of slow cookers whose low cooking temperatures may be unable to degrade the toxin. Sprouts of pulses high in haemaglutins should not be eaten. Kidney beans, especially, should not be sprouted.^[1][2][3] For other uses, see Toxin (disambiguation). ... Lectins are sugar-binding proteins which are highly specific for their sugar moieties. ... Phytohaemagglutinin (PHA, or phytohemagglutinin) is a lectin found in plants, especially beans, in the highest concentrations in the red kidney bean (Phaseolus vulgaris). ... A slow cooker. ... Mixed bean sprouts Sprouting is the practice of soaking, draining, then rinsing at regular intervals seeds until they germinate and begin to sprout. ... The Food and Agricultural Organisation of the United Nations (FAO) defines pulses as annual leguminous crops yielding from one to 12 grains or seeds of variable size, shape and colour within a pod. ...

Dry beans

Similar to other beans, the common bean is high in starch, protein and dietary fiber and is an excellent source of iron, potassium, selenium, molybdenum, thiamine, vitamin B6, and folic acid. Starch (CAS# 9005-25-8, chemical formula (C6H10O5)n,[1]) is a mixture of amylose and amylopectin (usually in 20:80 or 30:70 ratios). ... A representation of the 3D structure of myoglobin showing coloured alpha helices. ... Dietary fibers are the indigestible portion of plant foods that move food through the digestive system, absorbing water and making defecation easier. ... General Name, symbol, number iron, Fe, 26 Chemical series transition metals Group, period, block 8, 4, d Appearance lustrous metallic with a grayish tinge Standard atomic weight 55. ... General Name, symbol, number potassium, K, 19 Chemical series alkali metals Group, period, block 1, 4, s Appearance silvery white Standard atomic weight 39. ... For other uses, see Selenium (disambiguation). ... General Name, Symbol, Number molybdenum, Mo, 42 Chemical series transition metals Group, Period, Block 6, 5, d Appearance gray metallic Standard atomic weight 95. ... For the similarly spelled nucleic acid, see Thymine Thiamine or thiamin, also known as vitamin B1, is one of the B vitamins. ... Pyridoxine Pyridoxal phosphate Vitamin B6 is a water-soluble vitamin. ... Folic acid and folate (the anion form) are forms of the water-soluble Vitamin B9. ...

Dry beans will keep indefinitely if stored in a cool, dry place, but as time passes, their nutritive value and flavor degrade and cooking times lengthen. Dried beans are almost always cooked by boiling, often after having been soaked for several hours. While the soaking is not strictly necessary, it shortens cooking time and results in more evenly textured beans. In addition, discarding one or more batches of soaking water leaches out hard-to-digest complex sugars that can cause flatulence, though those who eat beans regularly rarely have difficulties with flatulence as intestinal flora adjust. There are several methods including overnight soaking, and the power soak method, which is to boil beans for three minutes, then set them aside for 2-4 hours, then drain and discard the water and proceed with cooking. Common beans take longer to cook than most pulses: cooking times vary from one to four hours but are substantially reduced with pressure cooking. The traditional spice to use with beans is epazote, which is also said to aid digestion. Kombu, a type of seaweed, can be added to beans as they cook to improve their digestion as well. Salt, sugar, and acidic foods like tomatoes may harden uncooked beans resulting in seasoned beans at the expense of slightly longer cooking times. The Nutrition Facts table indicates the amounts of nutrients which experts recommend you limit or consume in adequate amounts. ... This article is about flavor as a sensory impression. ... Boiling, a type of phase transition, is the rapid vaporization of a liquid, which typically occurs when a liquid is heated to its boiling point, the temperature at which the vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmospheric pressure. ... Flatulence is the presence of a mixture of gases known as flatus in the digestive tract of mammals expelled from the rectum. ... Pulses are defined by the Food and Agricultural Organization of the United Nations (FAO) as annual leguminous crops yielding from one to twelve grains or seeds of variable size, shape and color within a pod. ... “Pressure cooker” redirects here. ... Binomial name L. Epazote, Wormseed, Jesuits Tea, Mexican Tea, or Herba Sancti Mariæ (Chenopodium ambrosioides) is an herb native to Central America, South America, and southern Mexico. ... Kombu or konbu (Japanese: 昆布), also called dashima (Korean), or haidai (Chinese: 海带; pinyin: ), are edible kelp widely eaten in Northeast Asia. ...

Dry beans may also be bought pre-cooked and canned as refried beans, or whole with water, salt, and sometimes sugar. For other uses, see Canning (disambiguation). ... Refried beans (frijoles refritos) is a dish of cooked and mashed beans and a traditional staple of Mexican cuisine, Latin American cuisine, and the cuisine of the Southwestern United States. ... Impact from a water drop causes an upward rebound jet surrounded by circular capillary waves. ... Edible salt is mostly sodium chloride (NaCl). ... This article is about sugar as food and as an important and widely-traded commodity. ...

Green beans

Main article: Green beans

Blanching green common beans

Green common beans are also called string beans, stringless beans (depending on whether the pod has a tough, fibrous "string" running along its length), or snap beans. Compared to the dry beans, they provide less starch and protein, and more vitamin A and vitamin C. The green beans are often steamed, stir-fried, or baked in casseroles. Green bean plant Green beans are the immature pods of any kind of bean when eaten immature as a vegetable. ... Image File history File links Download high resolution version (2272x1704, 1473 KB) en: Description: Blanching common beans. ... Image File history File links Download high resolution version (2272x1704, 1473 KB) en: Description: Blanching common beans. ... The structure of retinol, the most common dietary form of vitamin A Vitamin A is an essential human nutrient. ... This article is about the nutrient. ... To meet Wikipedias quality standards, this article or section may require cleanup. ... Stir frying (爆 bào) in a wok Stir frying is an English umbrella term used to describe two fast Chinese cooking techniques: chǎo (炒) and bào (爆). The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in... Some examples of baked food. ... In cooking, a casserole (from the French for stew pan) is a large, deep, covered pot or dish used both in the oven and as a serving dish. ...

Shelling beans

As with other beans, prominent among them lima beans, soybeans, peas, and fava beans, common beans can be used for fresh shell beans, also called shelling beans, which are fully mature beans harvested from the pod before they have begun to dry. Binomial name Phaseolus lunatus L. The lima bean or butter bean, (Phaseolus lunatus, Fabaceae) is grown as a vegetable for its mature and immature beans. ... Soy redirects here. ... Binomial name L. Percentages are relative to US recommendations for adults. ... Binomial name L. Vicia faba, the broad bean, fava bean, faba bean, horse bean, field bean, tic bean, or foul is a species of bean (Fabaceae) native to north Africa and southwest Asia, and extensively cultivated elsewhere. ...

Nutritionally, shell beans are similar to dry beans, but in the kitchen are treated as a vegetable, often steamed, fried, or made into soups.

Popping beans

The nuña is an Andean subspecies, Phaseolus vulgaris subsp. nunas (formerly Phaseolus vulgaris (Nuñas Group)), with round multicolored seeds which resemble pigeon eggs. When cooked on high heat, the bean explodes, exposing the inner part, in the manner of popcorn and other puffed grains. For other uses, see Popcorn (disambiguation). ... Puffed grain is the result of a process developed by Dr. Alexander P. Anderson of New York City in 1902. ...

Varieties

Diversity in dry common beans

Many well-known bean varieties belong to this species, and none of the lists below are in any way exhaustive. Both bush and running (pole) varieties exist. The colors and shapes of pods and seeds vary tremendously. Image File history File links Phaseolus_vulgaris_seed. ... Image File history File links Phaseolus_vulgaris_seed. ...

Snap or String beans

Stephen Facciola's Cornucopia lists 130 varieties of snap beans. Varieties specialized for use as green beans, selected for the succulence and flavor of their pods, are the ones usually grown in the home vegetable garden, and many varieties exist. Pod color can be green, golden, purple, red, or streaked. Shapes range from thin "fillet" types to wide "romano" types and more common types in between. French Haricots verts (green beans) are bred for flavorful pods. Green common beans on the plant Green beans (American English) or French beans (British English) or Mahune (South Slavic, Balkans) are the unripe fruits of any kind of bean, including the yardlong bean, the hyacinth bean, the winged bean, and especially the common bean (Phaseolus vulgaris), whose pods are also...

• Blue Lake (green)
• Golden Wax (golden)
• Purple King (purple)
• Dragon's Tongue (streaked)
• Red Swan (red)

Shell beans

Green pole beans on beanpoles

Cornucopia lists 37 varieties of shell beans. The light green Flageolet bean is taken very seriously in France and soon the heirloom Chevrier will come under a controlled label reminiscent of the wine "Appellation d'Origine Controllée" called "Label Rouge". A number of other beans are already produced under this label. Image File history File linksMetadata Download high resolution version (2048x1536, 1407 KB) Summary en: Beanpoles at the Freilichtmuseum Neuhausen ob Eck de: Bohnenstangen im Freilichtmuseum Neuhausen ob Eck. ... Image File history File linksMetadata Download high resolution version (2048x1536, 1407 KB) Summary en: Beanpoles at the Freilichtmuseum Neuhausen ob Eck de: Bohnenstangen im Freilichtmuseum Neuhausen ob Eck. ...

Flageolet bean varieties include:

• Chevrier (the original heirloom)
• Elsa
• Flambeau
• Flamingo

Borlotti beans are dried beans. They originated in North America where they are known by several names.^[4] The bean is a medium large tan bean, splashed with red/black to magenta streaks. It is very popular in Italian and Portuguese cuisine.

The American cranberry bean or horticultural bean is quite similar if not the same as the Italian borlotti bean.^[5] Pinto beans are not considered the same as borlotti beans.

• True Cranberry (old VT heirloom with a more round shape like a cranberry), traditional ingredient of succotash

“Cranberries” redirects here. ... ≤ Wikibooks Cookbook has an article on Succotash A succotash prepared with kidney beans. ...

Pinto or mottled beans

Pinto beans

Alubia pinta alavesa

The pinto bean (Spanish: frijol pinto, literally "painted bean") is named for its mottled skin (compare pinto horse), hence it is a type of mottled bean. It is the most common bean in the United States [1] and northwestern Mexico [2], and is most often eaten whole in broth or mashed and refried. Either whole or mashed, it is a common filling for burritos. The young pods may also be used as green beans. A closeup look at Burke, the latest pinto bean from ARS and university plant scientists. ... A closeup look at Burke, the latest pinto bean from ARS and university plant scientists. ... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (2272 × 1704 pixel, file size: 1 MB, MIME type: image/jpeg) Bohnen Alubia pinta alavesa. ... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (2272 × 1704 pixel, file size: 1 MB, MIME type: image/jpeg) Bohnen Alubia pinta alavesa. ... It has been suggested that Breeding Stock Paint be merged into this article or section. ... Refried beans (frijoles refritos) is a dish of cooked and mashed beans and a traditional staple of Mexican cuisine, Latin American cuisine, and the cuisine of the Southwestern United States. ... For other uses, see Burrito (disambiguation). ...

In the southwest United States, the pinto bean is an important symbol of regional identity, especially among Mexican Americans.^{[citation needed]} Along with the chile/chilli, it is one of the official state vegetables of New Mexico (under the name frijol). The prepared beans are commonly known as frijoles. This type of bean is also referred to as "Cowboy Beans" in Texas, all along the Mexican border and wherever Mexican cowboys were employed. In areas where Mexican cowboys did not travel on the trails north from Texas, it was probably not known. The Southwest region of the United States is drier than the adjoining Midwest in weather; the population is less dense and, with strong Spanish-American and Native American components, more ethnically varied than neighboring areas. ... The ethnonym Mexican-American describes United States citizens of Mexican ancestry (14 million in 2003) and Mexican citizens who reside in the US (10 million in 2003). ... The chile pepper, chili pepper, or chilli pepper, or simply chile, is the fruit of the plant Capsicum from the nightshade family, Solanaceae. ... Capital Santa Fe Largest city Albuquerque Largest metro area Albuquerque metropolitan area Area  Ranked 5th  - Total 121,665 sq mi (315,194 km²)  - Width 342 miles (550 km)  - Length 370 miles (595 km)  - % water 0. ...

This is also the only bean used for refried beans (fresh or canned), Taco Bell menu items, and in many dishes at Tex-Mex restaurants. Rice and pinto beans served with cornbread or corn tortillas are often a staple meal where there is limited money for meat, but the combination of beans and corn creates all the protein amino acids needed for a meat substitute. [3] When it comes to making chili, if a bean is added, this is typically the one used - except at chili cook-offs and in other states. Taco Bell Corp. ...

Pinto bean varieties include:

• Sierra
• Burke
• Othello
• Maverick

The alubia pinta alavesa, or the "Álava pinto bean", is a red variety of the pinto bean which originated in Añana,^[6] a town and municipality located in the province of Álava, in the Basque Country of northern Spain. In October, "la Feria de la alubia pinta alavesa" (the fair of the Alubia pinta alavesa) is celebrated in Pobes.^[7] Añana is a town located in the province of Araba, in the autonomous community of Basque Country, in the North of Spain. ... A municipality is an administrative entity composed of a clearly defined territory and its population and commonly referring to a city, town, or village, or a small grouping of them. ... Álava province Álava (Basque: Araba) is a province of northern Spain, in the southern part of the autonomous community of the Basque Country. ... Pays Basque) see Northern Basque Country. ... Roundabouts (or carousels) are traditional attractions, often seen at fairs. ...

Another popular mottled bean is the anasazi, one of a number of more recently developed "gourmet" beans.

White beans

White beans

The small, white navy bean, also called pea bean or haricot, is particularly popular in Britain and the US, featuring in such dishes as baked beans as well as in various soups. Image File history File links Metadata No higher resolution available. ... Image File history File links Metadata No higher resolution available. ... For other uses of terms redirecting here, see US (disambiguation), USA (disambiguation), and United States (disambiguation) Motto In God We Trust(since 1956) (From Many, One; Latin, traditional) Anthem The Star-Spangled Banner Capital Washington, D.C. Largest city New York City National language English (de facto)1 Demonym American... Baked beans and scrambled egg on toast. ... For other uses, see Soup (disambiguation). ...

Navy bean varieties include:

• Robust
• Rainy River
• Michelite
• Sanilac

Other white beans are Cannellini and Great Northern.

Red (kidney) beans

Red Kidney beans

The kidney bean with its dark red skin is named for its visual resemblance to a kidney. The kidney bean is also known as the red bean, although this usage can cause confusion with other red beans. Red kidney beans (rājmā in Hindi and Punjabi) are an integral part of the cuisine in northern region of India. Sometimes kidney beans are used in the red beans and rice of Louisiana Creole cuisine. Other times small red beans are used. Small red beans are noticeably smaller and darker than kidney beans. They have a smoother taste and are preferred for Cajun cuisine. Image File history File links Size of this preview: 800 × 529 pixel Image in higher resolution (1176 × 777 pixel, file size: 660 KB, MIME type: image/jpeg) Phaseolus vulgaris File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Common... Image File history File links Size of this preview: 800 × 529 pixel Image in higher resolution (1176 × 777 pixel, file size: 660 KB, MIME type: image/jpeg) Phaseolus vulgaris File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Common... The kidneys are the organs that filter wastes (such as urea) from the blood and excrete them, along with water, as urine. ... Red bean can mean: Azuki bean (Vigna angularis), most common in East Asia Rice bean (Vigna umbellata) Any of various red varieties of the common bean (Phaseolus vulgaris), including the kidney bean, Honduran red bean, and Salvadoran red bean This is a disambiguation page: a list of articles associated with... Hindi (DevanāgarÄ«: or , IAST: , IPA:  ), an Indo-European language spoken all over India in varying degrees and extensively in northern and central India, is one of the 22 official languages of India and is used, along with English, for central government administrative purposes. ... Punjabi (also Panjabi; in GurmukhÄ«, PanjābÄ« in ShāhmukhÄ«) is the language of the Punjab regions of India and Pakistan. ... Red beans and rice is an emblematic dish of Louisiana Creole cuisine (not originally of Cajun cuisine), traditionally made on Mondays with red beans, rice, spices, and pork bones left over from Sunday dinner. ... Dishes typical of Creole food Louisiana Creole cuisine is a style of cooking originating in Louisiana (centered on the Greater New Orleans area) that blends French, Spanish, French Caribbean, African, and American influences. ...

Black beans

Black beans

The small, shiny black turtle bean is especially popular in Latin American cuisine. It is often called simply the black bean (frijol negro in Spanish, feijão preto in Portuguese), although this can cause confusion with other black beans. Image File history File links Metadata Size of this preview: 800 × 542 pixelsFull resolution (1488 × 1009 pixel, file size: 742 KB, MIME type: image/jpeg) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Image File history File links Metadata Size of this preview: 800 × 542 pixelsFull resolution (1488 × 1009 pixel, file size: 742 KB, MIME type: image/jpeg) File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Latin American cuisine is a phrase that refers to typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. ... Black bean can mean: The black turtle bean, a small, black variety of the common bean especially popular in Latin American cuisine Douchi, a kind of fermented soybean especially popular in the cuisine of China The black gram Any black-colored variety of bean; beans which include black-colored varieties...

The black turtle bean has a dense, meaty texture and flavor reminiscent of mushrooms, which makes it popular in vegetarian dishes such as the Mexican-American black bean burrito. It is a very popular bean in various regions of Brazil, and is used in the national dish, feijoada. It is also a principal ingredient of Platillo Moros y Cristianos as in Cuba, served elsewhere in almost all Latin America. For other uses, see Meat (disambiguation). ... For other uses, see Mushroom (disambiguation). ... For animals adapted to eat primarily plants, sometimes referred to as vegetarian animals, see Herbivore. ... For other uses, see Burrito (disambiguation). ... Brazilian Feijoada and common accompanying dishes. ... National Cuban side that is served with meals which is a mix of black beans and rice. ...

Black turtle beans have recently been reported to be an extremely good source of nutritional antioxidants.^[8] The Nutrition Facts table indicates the amounts of nutrients which experts recommend you limit or consume in adequate amounts. ... Space-filling model of the antioxidant metabolite glutathione. ...

Black turtle bean varieties include:

• Domino
• Black Magic
• Blackhawk
• Nighthawk

Pink beans

Pink beans are small oval-shaped beans, pale pink in color, also known by the Spanish name Habichuelas Rosadas[4]. The most famous pink bean is the Santa Maria pinquito (spanglish = pink and small(ito) which is commercially grown on the mesas above Santa Maria, California, and is a necessary ingredient in Santa Maria Tri-tip barbecue. Santa Maria is the largest city in Santa Barbara County, California. ... Whole beef tri-tip, grilled medium rare The tri-tip is a cut of beef from the bottom sirloin primal cut. ... A barbecue on a trailer at a block party in Kansas City. ...

Yellow beans

Sinaloa Azufrado, Sulphur, Mayocoba, and Peruano are types of yellow beans.

See also

• Bean - for other genera and species of beans
• Broad bean
• Dal
• Pulse (legume)
• Azuki bean
• Mung bean
• Chickpea
• Lentil
• List of common bean diseases

Green beans Bean is a common name for large plant seeds of several genera of Fabaceae (formerly Leguminosae) used for food or feed. ... Binomial name L. Vicia faba, the broad bean, fava bean, faba bean, horse bean, field bean, tic bean, or foul is a species of bean (Fabaceae) native to north Africa and southwest Asia, and extensively cultivated elsewhere. ... Masoor dal Masoor dal prepared using traditional yellow dal recipe Dal (also spelled dhal, dahl, or daal, daar) is a preparation of pulses which have been stripped of their outer hulls and split, as well as a thick, spicy stew prepared therefrom, a mainstay of Indian and Pakistani cuisine. ... Pulses are defined by the Food and Agricultural Organization of the United Nations (FAO) as annual leguminous crops yielding from one to twelve grains or seeds of variable size, shape and color within a pod. ... Binomial name (Willd. ... Binomial name (L.) R. Wilczek Synonyms Phaeolus aureus Roxb. ... Binomial name Cicer arietinum L. Percentages are relative to US recommendations for adults. ... This article is about the species Lens culinaris. ... This article is a list of diseases of common bean (Phaseolus vulgaris). ...

References

Year 2007 (MMVII) is the current year, a common year starting on Monday of the Gregorian calendar and the AD/CE era in the 21st century. ... is the 309th day of the year (310th in leap years) in the Gregorian calendar. ... Year 2007 (MMVII) is the current year, a common year starting on Monday of the Gregorian calendar and the AD/CE era in the 21st century. ... is the 310th day of the year (311th in leap years) in the Gregorian calendar. ... Year 2007 (MMVII) is the current year, a common year starting on Monday of the Gregorian calendar and the AD/CE era in the 21st century. ... is the 310th day of the year (311th in leap years) in the Gregorian calendar. ...

External links

Wikimedia Commons has media related to:

Common bean

• USAID fact sheet with nutritional information on pinto beans
• Fact sheet with nutritional information on pinto beans at WHFoods.org
• USAID fact sheet with nutritional information on black beans
• Plant lectins
• Introducing FLAGEOLET beans on the Multilingual Multiscript Plantname Database site
• Lost Crops of the Incas, p 174 displays a popped seed of P. vulgaris nunas. (An extremely attractive color photograph by J. Kucharski featuring many cultivars can be found in Lost Crops of the Incas between p 192 & p 193, unfortunately not shown on web site).
• Unusual beans and facts about gassiness and controlling that legume trait