Common bean 491986 225978283 2008-07-16T08:34:27Z Nguyễn Thanh Quang 7202254 [[vi:Đậu cô ve]] {{Redirect|Navy Bean|the [[Tracy Bonham]] song|Navy Bean (song)}} {{Redirect|French bean|the [[Rowan Atkinson]] film|French Bean}} {{Taxobox | name = ''Phaseolus vulgaris'' | image = Snijboon peulen Phaseolus vulgaris.jpg | image_width = 240px | image_caption = Plant with immature fruit | regnum = [[Plant]]ae | divisio = [[flowering plant|Magnoliophyta]] | classis = [[dicotyledon|Magnoliopsida]] | ordo = [[Fabales]] | familia = [[Fabaceae]] | subfamilia = [[Faboideae]] | tribus = [[Phaseoleae]] | genus = ''[[Phaseolus]]'' | species = '''''P. vulgaris''''' | binomial = ''Phaseolus vulgaris'' | binomial_authority = [[Carolus Linnaeus|L]]. }} The '''common bean''', ''[[Phaseolus]] vulgaris'', is an [[herb]]aceous [[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]]. [[Botany|Botanically]], the common bean is classified as a [[dicotyledon]]. Beans, [[Squash (fruit)|squash]] and [[maize]] constituted the [[Three Sisters (agriculture)|"Three Sisters"]] that provided the foundation of [[Indigenous peoples of the Americas|Native American]] agriculture. As a [[legume]], beans provided the [[Rhizobia|nitrogen-fixing bacteria]] which supplied that essential nutrient to the other two crops. == Description == The common bean is a highly variable species with a long history. Bush varieties form erect bushes 20 &ndash; 60&nbsp;cm tall, while pole or running varieties form [[vine]]s 2 &ndash; 3&nbsp;m long. All varieties bear alternate, green or purple [[leaf|leaves]], divided into three oval, smooth-edged leaflets, each 6 &ndash; 15&nbsp;cm long and 3 &ndash; 11&nbsp;cm wide. The white, pink, or purple [[flower]]s are about 1&nbsp;cm long, and give way to pods 8 &ndash; 20&nbsp;cm long, 1 &ndash; 1.5&nbsp;cm wide, green, yellow, black or purple in color, each containing 4 &ndash; 6 beans. The beans are smooth, plump, kidney-shaped, up to 1.5&nbsp;cm long, range widely in color, and are often mottled in two or more colors. As the common bean is a [[dicot]], it germinates as such: * The [[radicle|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. <!-- Image with unknown copyright status removed: [[Image:HypocotylArch.gif|Time lapse photo of a bean plant germination, courtesy Pittsburgh Plate Glass Co.]] --> == Nutrition and preparation == {{nutritionalvalue | name=Kidney beans, raw | kJ=1393 | water=12 g | protein=24 g | fat = 1 g | carbs=60 g | fiber=25 g | sugars=2 g | iron_mg=8 | calcium_mg=143 | magnesium_mg=140 | zinc_mg=3 | pantothenic_mg=0.8 | folate_ug=394 | right=1 | source_usda=1 }} {{nutritionalvalue | name=Green beans (snap beans)| kJ=129 | protein=1.8 g | fat=0.1 g | carbs=7 g | sugars=1.4 g | fiber=3.4 g | vitC_mg=16 | vitA_ug=35 | calcium_mg=37 | source_usda=1 | right=1 }} ===Toxicity=== Before they are eaten, the raw bean seeds should be soaked in water several hours, boiled for at least ten minutes in new fresh water to degrade a [[toxin|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 cooker]]s whose low cooking temperatures may be unable to degrade the toxin. [[Sprouting|Sprouts]] of [[pulses]] high in haemaglutins should not be eaten. Kidney beans, especially, should not be sprouted.<ref>{{cite web|url=http://www.whfoods.com/genpage.php?pfriendly=1&tname=foodspice&dbid=87|publisher=The world's healthiest foods|title=Kidney Beans|accessdate=2007-11-05}}</ref><ref>{{cite news|publisher=University of Missouri|accessdate=2007-11-06|url=http://agebb.missouri.edu/news/swnews/queries/showcur.idc?story_num=3593&iln=2901|title=October 19, 2007|title=Undercooked Beans Can Cause Illness|author=David Burton}}</ref><ref>{{cite web|publisher=United States Food and Drug Administration|accessdate=2007-11-06|url=http://www.cfsan.fda.gov/~mow/chap43.html|title=Foodborne Pathogenic Microorganisms and Natural Toxins Handbook:Phytohaemagglutinin}}</ref> === 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]]. Dry beans will keep indefinitely if stored in a cool, dry place, but as time passes, their [[nutrition|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 [[Pulse (legume)|pulses]]: cooking times vary from one to four hours but are substantially reduced with [[pressure cooking]]. In Mexico, Central America and South America, the traditional spice to use with beans is [[epazote]], which is also said to aid digestion. In East Asia a type of seaweed, [[Kombu]], is added to beans as they cook for the same purpose. Salt, sugar, and acidic foods like tomatoes may harden uncooked beans resulting in seasoned beans at the expense of slightly longer cooking times. Dry beans may also be bought pre-cooked and [[canning|canned]] as [[refried beans]], or whole with [[water]], [[edible salt|salt]], and sometimes [[sugar]]. === Green beans === {{main|Green beans}} [[Image:Blanching.jpg|left|240px|thumb|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 [[steaming|steamed]], [[stir frying|stir-fried]], or [[baking|baked]] in [[casserole]]s. === Shelling beans === As with other beans, prominent among them [[lima bean]]s, [[soybean]]s, [[pea]]s, and [[Vicia faba|fava bean]]s, 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. 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 grain]]s. == Varieties == [[Image:Phaseolus vulgaris seed.jpg|240px|right|thumb|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. === Snap or String beans === [[Stephen Facciola]]'s ''Cornucopia'' lists 130 varieties of snap beans. Varieties specialized for use as [[green bean]]s, 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. * Blue Lake (green) * Golden Wax (golden) * Purple King (purple) * Dragon's Tongue (streaked) * Red Swan (red) === Shell beans === [[Image:Noe beanpoles.jpg|thumb|right|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. Flageolet bean varieties include: * Chevrier (the original heirloom) * Elsa * Flambeau * Flamingo [[Image:Beans in Ventimiglia.jpg|thumb|right|200px|Fresh borlotti beans]] '''Borlotti''' beans originated in North America where they are known by several names.<ref>[http://uktv.co.uk/food/ingredient/aid/503772 UKTV Food: Tips and advice: Borlotti beans<!-- Bot generated title -->]</ref> 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.<ref>[http://italianfood.about.com/od/beans/r/blr0624.htm More on Borlotti on about.com. Retrieved 3 October 2005.]</ref> 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]] === Pinto or mottled beans === [[Image:Pinto bean.jpg|thumb|240px|Pinto beans]] [[Image:Alubia pinta alavesa2.jpg|right|thumb|''Alubia pinta alavesa'']] The '''pinto bean''' ([[Spanish language|Spanish]]: ''frijol pinto,'' literally "painted bean") is named for its mottled skin (compare [[American Paint Horse|pinto horse]]), hence it is a type of mottled bean. It is the most common bean in the [[United States]] [http://www.ars-grin.gov/npgs/cgc_reports/phascgc.htm] and northwestern [[Mexico]] [http://www.siea.sagarpa.gob.mx/Publicaciones/Archivos/Frijol90-00.pdf], and is most often eaten whole in broth or mashed and [[refried beans|refried]]. Either whole or mashed, it is a common filling for [[burrito]]s. The young pods may also be used as green beans. In the [[southwest United States]], the pinto bean is an important symbol of regional identity, especially among [[Mexican American]]s.{{Fact|date=March 2008}} Along with the [[chile pepper|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. This is the most commonly used bean used for refried beans (fresh or canned), the bean used in [[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, as the combination of beans and corn creates virtually all the protein amino acids needed in a meat substitute. [http://www.nps.gov/band/historyculture/ancestral-pueblo-farming.htm] When it comes to making chili, if a bean is added, this is the one typically used, although the kidney bean, black bean, and many others may also be used in other locales (see below). 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]],<ref>[http://www.noticiasdealava.com/ediciones/2005/04/23/sociedad/alava/d23ala12.123891.php Recetas para acordarse de sabores perdidos]: "Añana. Es el origen de la alubia pinta alavesa y, como tal, esta legumbre pesa en su cocina. Ya sea en cocido, crema o sopa. El queso Idiazábal o el conejo son otros de sus manjares." (Spanish)</ref> a town and [[municipality]] located in the province of [[Álava]], in the [[Basque Country (autonomous community)|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]].<ref>[http://www.hiru.com/es/aisialdia/aisia_07_02_04.html Algunas de las ferias tradicionales en Euskadi]: "La Feria de la alubia pinta alavesa, que se celebra en octubre en la localidad de Pobes." (Spanish)</ref> Another popular mottled bean is the '''anasazi''', one of a number of more recently developed "gourmet" beans. === White beans === [[Image:White beans.jpg|thumb|Cannelini beans]] The small, white '''navy bean''', also called '''pea bean''' or '''haricot''', is particularly popular in [[United Kingdom|Britain]] and the [[United States|US]], featuring in such dishes as [[baked beans]] as well as in various [[soup]]s. Navy bean varieties include: * Great northern beans * Robust * Rainy River * Michelite * Sanilac Other white beans are '''Cannellini''' (a quite popular variety in Central and Southern Italy) and Great Northern. === Red or kidney beans === [[Image:Kidney beans.jpg|thumb|200px|Red kidney beans]] <!--[[Kidney]] and [[Urinary system]] link here--> 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 bean]]s. 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. Small kidney beans used in La Rioja, Spain, are called [[Caparrones]]. === Black beans === [[Image:Black beans.jpg|thumb|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 language|Spanish]], ''feijão preto'' in [[Portuguese language|Portuguese]]), although this can cause confusion with other [[black bean]]s. The black turtle bean has a dense, [[meat]]y texture and flavor reminiscent of [[mushroom]]s, 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, a must-have in the typical [[casado]]s of [[Costa Rica]], and served elsewhere in almost all Latin America. Black turtle beans have recently been reported to be an extremely good source of [[nutrition]]al [[antioxidant]]s.<ref>[http://pubs.acs.org/cgi-bin/abstract.cgi/jafcau/2003/51/i24/abs/jf0304021.html Choung MG, Choi BR, An YN, Chu YH, Cho YS. Anthocyanin profile of Korean cultivated kidney bean (Phaseolus vulgaris L.). J Agric Food Chem. 2003 Nov 19;51(24):7040-3. Retrieved 6 August 2006.]</ref> Black turtle bean varieties include: * Domino * Black Magic * Blackhawk * Nighthawk * Valentine === Pink beans === Pink beans are small oval-shaped beans, pale pink in color, also known by the Spanish name Habichuelas Rosadas[http://www.recipetips.com/glossary-term/t--36058/pink-bean.asp]. The most famous pink bean is the [[Santa Maria, California|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]]. === Yellow beans === Sinaloa Azufrado, Sulphur, Mayocoba, and Peruano are types of yellow beans. ==See also== * [[Bean]] - for other genera and species of beans * [[Vicia faba|Broad bean]] * [[Dal]] * [[Pulse (legume)]] * [[Azuki bean]] * [[Mung bean]] * [[Chickpea]] * [[Lentil]] *[[List of common bean diseases]] ==References== <!-- ---------------------------------------------------------- See http://en.wikipedia.org/wiki/Wikipedia:Footnotes for a discussion of different citation methods and how to generate footnotes using the <ref>, </ref> and <reference /> tags ----------------------------------------------------------- --> {{reflist}} == External links == {{commons|Phaseolus vulgaris|Common bean}} * [http://www.usaid.gov/our_work/humanitarian_assistance/ffp/crg/fsbeanspinto.htm USAID fact sheet with nutritional information on pinto beans] * [http://www.whfoods.com/genpage.php?tname=foodspice&dbid=89 Fact sheet with nutritional information on pinto beans at WHFoods.org] * [http://www1.usaid.gov/our_work/humanitarian_assistance/ffp/crg/fsbeansblack.htm USAID fact sheet with nutritional information on black beans] * [http://www.ansci.cornell.edu/plants/toxicagents/lectins/lectins.html Plant lectins] * [http://www.plantnames.unimelb.edu.au/Sorting/Flageolet.html Introducing FLAGEOLET beans] on the Multilingual Multiscript Plantname Database site * [http://books.nap.edu/books/030904264X/html/174.html 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). * [http://waltonfeed.com/self/beans.html Unusual beans and facts about gassiness and controlling that legume trait] [[Category:Faboideae]] [[Category:Edible legumes]] [[Category:Crops originating from the Americas]] [[bg:Фасул]] [[ca:Fesol]] [[cs:Fazole zahradní]] [[da:Bønne]] [[de:Gartenbohne]] [[es:Phaseolus vulgaris]] [[eu:Babarrun]] [[fr:Haricot]] [[hsb:Niska buna]] [[it:Phaseolus vulgaris]] [[ht:Pwa nouris]] [[lb:Gaardeboun]] [[lt:Daržinė pupelė]] [[hu:Veteménybab]] [[nl:Sperzieboon]] [[nds-nl:Breekbonen]] [[ja:インゲンマメ]] [[no:Hagebønne]] [[pl:Fasola zwykła]] [[pt:Feijão]] [[qu:Purutu]] [[scn:Fasulina]] [[sk:Fazuľa záhradná]] [[sr:Пасуљ]] [[fi:Tarhapapu]] [[sv:Böna]] [[to:Piini]] [[tr:Fasulye]] [[bat-smg:Popalė]] [[vi:Đậu cô ve]]