Beans
About
A bean is the seed of one of several genera of the flowering plant family Fabaceae. They can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes throughout the world. They are stored by drying or canning.
Growing
Unlike the closely related pea, beans are a summer crop that needs warm temperatures to grow. Legumes are capable of nitrogen fixation and hence need less fertiliser than most plants. Maturity is typically 55–60 days from planting to harvest. As the bean pods mature, they turn yellow and dry up, and the beans inside change from green to their mature colour. Native Americans customarily grew them along with corn and squash (the so-called Three Sisters), with the tall cornstalks acting as support for the beans.
Local
Common Recipes
Varieties
Black
Especially popular in Latin American cuisine, though it can also be found in the Cajun and Creole cuisines
Pinto
Common filling for burritos, tostadas, or tacos in Mexican cuisine
Navy
Used in baked beans, Senate Bean soup and sweet custard pie
Nutritional Information
Based on a 100g portion 1
| name | amount |
|---|---|
| water | 0 g |
| energy | 0 kJ |
| protein | 0 g |
| fat | 0 g |
References
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USDA Fooddata Central Database -- https://fdc.nal.usda.gov ↩
