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The word "bean" and its Germanic cognates (e.g. German Bohne) have existed in common use in West Germanic languages since before the 12th century,[3] referring to broad beans, chickpeas, and other pod-borne seeds. This was long before the New World genus Phaseolus was known in Europe. With the Columbian exchange of domestic plants between Europe and the Americas, use of the word was extended to pod-borne seeds of Phaseolus, such as the common bean and the runner bean, and the related genus Vigna. The term has long been applied generally to many other seeds of similar form,[3][4] such as Old World soybeans, peas, other vetches, and lupins, and even to those with slighter resemblances, such as coffee beans, vanilla beans, castor beans, and cocoa beans. Thus the term "bean" in general usage can refer to a host of different species.[5]

In more recent times, the so-called "bush bean" has been developed which does not require support and has all its pods develop simultaneously (as opposed to pole beans which develop gradually).[8] This makes the bush bean more practical for commercial production.

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Beans are one of the longest-cultivated plants in history. Broad beans, also called fava beans, are in their wild state the size of a small fingernail, and were first gathered in Afghanistan and the Himalayan foothills.[9] An early cultivated form were grown in Thailand from the early seventh millennium BCE, predating ceramics.[10] Beans were deposited with the dead in ancient Egypt. Not until the second millennium BCE did cultivated, large-seeded broad beans appear in the Aegean region, 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.[12]

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.[14]

Most of the kinds of beans commonly eaten today are part of the genus Phaseolus, which originated in the Americas. The first European to encounter them was Christopher Columbus, while exploring what may have been the Bahamas, and saw them growing in fields. Five kinds of Phaseolus beans were domesticated[15] by pre-Columbian peoples: common beans (P. vulgaris) grown from Chile to the northern part of what is now the United States; and lima and sieva beans (P. lunatus); as well as the less widely distributed teparies (P. acutifolius), scarlet runner beans (P. coccineus), and polyanthus beans.[16]

One well-documented use of beans by pre-Columbian people as far north as the Atlantic seaboard is the "Three Sisters" method of companion plant cultivation: Many tribes would grow beans together with maize (corn), and squash. 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.Beans would be planted around the base of the developing stalks, and would vine their way up as the stalks grew. All American beans at that time were vine plants; "bush beans" were cultivated more recently. The cornstalks would work as a trellis for the bean plants, and the beans would provide much-needed nitrogen for the corn. Squash would be planted in the spaces between the patches of corn in the field. 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, and are a deterrent to other animals as well.

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.[18] Many varieties are eaten both fresh (the whole pod, and the immature beans may or may not be inside) or shelled (immature seeds, mature and fresh seeds, or mature and dried seeds). Numerous legumes look similar, and have become naturalized in locations across the world, which often lead to similar names for different species.

Raw green beans are 90% water, 7% carbohydrates, 2% protein, and contain negligible fat (table). In a 100 grams (3.5 oz) reference serving, raw green beans supply 31 calories of food energy, and are a moderate source (10-19% of the Daily Value, DV) of vitamin C (15% DV) and vitamin B6 (11% DV), with no other micronutrients in significant content (table).

Many types of bean like kidney bean 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. Pioneering work on the effect of phytic acid was done by Edward Mellanby from 1939.[29][30]

Cooking beans, without bringing them to a boil, in a slow cooker at a temperature well below boiling may not destroy toxins.[32] A case of poisoning by butter beans used to make falafel was reported; the beans were used instead of traditional broad beans or chickpeas, soaked and ground without boiling, made into patties, and shallow fried.[33]

Bean poisoning is not well known in the medical community, and many cases may be misdiagnosed or never reported; figures appear not to be available. In the case of the UK National Poisons Information Service, available only to health professionals, the dangers of beans other than red beans were not flagged as of 2008[update].[33]

Fermentation is used in some parts of Africa to improve the nutritional value of beans by removing toxins. Inexpensive fermentation improves the nutritional impact of flour from dry beans and improves digestibility, according to research co-authored by Emire Shimelis, from the Food Engineering Program at Addis Ababa University.[34] Beans are a major source of dietary protein in Kenya, Malawi, Tanzania, Uganda and Zambia.[35]

It is common to make beansprouts by letting some types of bean, often mung beans, germinate in moist and warm conditions; beansprouts may be used as ingredients in cooked dishes, or eaten raw or lightly cooked. 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.[37]

Many edible beans, including broad beans, navy beans, kidney beans and soybeans, contain oligosaccharides (particularly raffinose and stachyose), a type of sugar molecule also found in cabbage. An anti-oligosaccharide enzyme is necessary to properly digest these sugar molecules. As a normal human digestive tract does not contain any anti-oligosaccharide enzymes, consumed oligosaccharides are typically digested by bacteria in the large intestine. This digestion process produces gases, such as methane as a byproduct, which are then released as flatulence.[38][39][40][41]

Main crops of "Pulses, Total (dry)" are "Beans, dry [176]" 26.83 million tons, "Peas, dry [187]" 14.36 million tons, "Chick peas [191]" 12.09 million tons, "Cow peas [195]" 6.99 million tons, "Lentils [201]" 6.32 million tons, "Pigeon peas [197]" 4.49 million tons, "Broad beans, horse beans [181]" 4.46 million tons. In general, the consumption of pulses per capita has been decreasing since 1961. Exceptions are lentils and cowpeas.

These baked beans are also great when cooked in the smoker under a brisket, pork butt, etc. so some of those juices can drip down into the beans while they cook. Place the beans in the smoker during the last 2-3 hours of the cook so the meat juices will be safe.

For instance, I use store bought ketchup while I assume you make your own. If you have a problem with store bought products then you can certainly use this same recipe and make the canned beans own your own for use in the recipe.

There are many types of beans. Dried beans need cooking to make them tender enough to eat. Canned and frozen beans are typically ready to eat after warming on the stove or in the microwave. Some of the most popular bean varieties include:

Free radicals can cause cell damage that can result in various diseases. Antioxidants help the body remove free radicals. In this way, antioxidant-rich foods, such as beans, can help protect the body from disease.

People who consume beans regularly may be less likely to die of a heart attack or other cardiovascular problem. The authors of a 2017 meta-analysis suggested that one reason for the decrease in cardiovascular risk was that people had replaced higher fat animal meat proteins with beans.

Another study looked specifically at the effect of adding a cup of legumes to the daily diet of people with type 2 diabetes. This study showed a reduction in blood sugar levels and lower blood pressures in the group who ate beans over the control group who included more whole wheat fiber.

Doctors base the treatment of fatty liver disease on weight loss and controlling blood sugars, as well as reducing blood levels of fats, such as triglycerides and low-density lipoprotein (LDL), or bad cholesterol. Replacing higher fat animal proteins with beans is a good step towards better liver health.

Research has shown a variety of beans, especially black beans, enhance gut health by improving intestinal barrier function and increasing the number of beneficial bacteria. This may help prevent gut-associated diseases.

Some people have an allergy to beans or members of the legume family. Peanuts and soy are common triggers. People who have an allergy to one type of legume should take care when consuming other types. 2351a5e196