Rich in magnesium, these legumes have a velvety texture and a subtly sweet taste that goes well with smoky flavors, such as bacon or chipotle.
Common Types of Beans
Pair brightly colored vegetables and fruits with the shiny purple-black beans for festive salads. Black beans are available dried or canned. Small, plump, and spotted, these beans are an excellent source of folate important for pregnant women. Their earthiness complements salty meats, like bacon and ham. These large, rosy beige kitchen mainstays also known as white Italian kidney beans are creamy and delicately flavored.
Also known as garbanzo beans, chickpeas are consumed more than any other beans in the world. These small, white, kidney-shaped beans are an especially good source of calcium. This popular chili ingredient, known for its reddish skin and white interior, packs protein, heart-healthy omega-3 fatty acids, iron, and about the same amount of cancer-fighting antioxidants as blueberries.
They are often sold cooked and frozen. These light brown beans have substantial amounts of fiber and protein. Their earthy flavor and smooth texture works well in dips and stews or in Mexican refried beans. Common Types of Beans.
By Real Simple Updated August 01, Save FB Tweet ellipsis More. Legumes are nutritional powerhouses that deliver tons of fiber and protein for pennies. Dried or canned, they make filling additions to salads and soups.
Start Slideshow. Replay gallery. Pinterest Facebook. Up Next Cancel. Share the Gallery Pinterest Facebook. Everything in This Slideshow. Close View All 1 of 8 Black Beans. All rights reserved. Close View image.Phaseolus lunatus is found in Meso - and South America.
Two gene pools of cultivated lima beans point to independent domestication events. The Mesoamerican lima bean is distributed in neotropical lowlands while the other is found in the western Andes. The Andes domestication took place around BC,  and produced a large-seeded variety lima typewhile the second, taking place in Mesoamerica around AD, produced a small-seeded variety Sieva type.
The Moche Culture 1— CE cultivated lima beans heavily and often depicted them in their art. Despite the origin of the name, when referring to the bean, the word "lima" is generally pronounced differently from the Peruvian capital.
In that area, Lima beans and butter beans are seen as two distinct types of beans, although scientifically they are the same. In the United Kingdom and the United States, "butter beans" refers to either dried beans which can be purchased to rehydrate, or the canned variety which are ready to use.
In culinary use there, lima beans and butter beans are distinct, the latter being large and yellow, the former small and green. In areas where both are considered to be lima beans, the green variety may be labelled as "baby" and less commonly "junior" limas.
In Indiait is called Double Beans and dried beans are soaked overnight and pressure-cooked as ingredients in curries. Lima bean is a domesticated species of economic and cultural importance worldwide, especially in Mexico. The species has two varieties. The wild variety is silvester and the domesticated one is lunatus. In the U. S, it is a warm season crop, grown mainly in Delaware and mid-Atlantic region for processing and in Midwest and California for dry beans. Baby lima beans are planted in early June and harvested about 10—12 weeks later.
In western New York State, baby lima bean production increased exponentially from to In Oaxaca, Mexico, the main rainy season lasts from June to August and most of the above-ground parts die during dry season.
Germination or budding occurs in June or July. The first inflorescence is in October or November. The production of flowers and fruits usually ends between February and April. The bush cultivars mature earlier than the pole cultivars.
In most cultivars the seeds are quite flat, but in the "potato" cultivars, the shape approaches spherical. White seeds are common, but black, red, orange, and variously mottled seeds are also known. The immature seeds are uniformly green. The seeds of the cultivars listed below are white unless otherwise noted.
Closely related or synonymous names are listed on the same line. Speckled butterbeans from Jesup, Georgia. Phytophthora phaseoli is one example of a pathogen of the lima bean. It is an oomycete plant pathogen that causes downy mildew of lima bean during cool and humid weather conditions. To combat this pathogen, developing lima bean cultivars with resistance is a relatively cost-efficient method that is also environmentally safe as compared to using pesticides.
Didymella is a foliar disease found in baby lima beans first reported in New York State. Symptoms include small necrotic tan spots with red to reddish brown irregular margins that come together to eventually cover the entire leaf. Lesions occur after around 3—4 weeks of planting and increase till there is considerable defoliation. Lesions are usually observed on the stems. Two pynidial fungi were found on leaves included Didymella sp.
And Boeremia exigua var. Other fungal diseases on lima beans with similar symptoms are B.The cookie settings on this website are set to 'allow all cookies' to give you the very best experience. Please click Accept Cookies to continue to use the site. Sign Up for exclusive updates, new arrivals and insider-only discounts. New for Lima and Butterbeans Phaseolus lunatus "Butterbean" is a term used to describe certain small, flat seeded lima beans.
There is no separate botanical classification for a butterbean. It is basically a description of the way that they are prepared for cooking. Whereas most limas are grown to the dry stage, butterbeans are generally shelled fresh while in the late green stage, cooked and buttered. Click on variety's picture or name below for more information and quantity pricing options where available.
Grid List Products Total Items: 7. Add To Cart. Burpee Improved Bush Lima Bean. A large, quarter dollar-sized, flat bean that is colored light cream with maroon spots, splashes, and swirls.
Bushy, vigorous plants. Seeds are almost round, small, reddish-brown speckled with darker brown. Fordhook Bush Lima Bean. Heat resistant for the South and performs equally well Northern and Maritime climates. Henderson's Bush Lima Bean. Snow on the Mountain Pole Lima Bean. Accept Cookies.No matter where you are in the world, beans are a staple for any home cook. Not only does their mild flavor complement an assortment of seasoning and spices, but beans are full of health benefits as well.
Beans are classified as a legume, along with peaspeanutsand lentils. They are the seeds of flowering plants in the Fabacea family.
Beans typically grow in pods with more than one bean inside. They are rich in fiber and B vitamins, helping to reduce cholesterol and blood sugar levels. They also serve as a source of protein, making a great substitute for meat. Not to mention- they're cheap!
All this is to say-adding beans to your diet is a good choice. Beans come in both canned and dry forms. Canned beans are great time-savers since the beans come fully cooked and just require some reheating.
However, beans can lose flavor in the canning process, so some prefer to buy them dry and give them a good soak overnight. But with so many different types of beans, where do you begin? We've got you covered. Read on for a list of different types of beans and how to cook with them.
Read More: How to Cook with Beans. Black beans are a staple in many Mexican and Brazilian dishes. They have a velvety-smooth texture and mild flavor. They also have a lower glycemic index than many other high-carb foods, helping to reduce the spike in blood sugar that occurs after eating a meal.
Add them to salads, soups, casseroles, or tacos for added protein. They also make a healthy substitute for meat or even flour! This Southern staple has a beige hue with an eye-catching black spot, hence the name "black-eyed peas. Southerners swear by eating black-eyed peas on New Year's Day for good luck in the coming year. They are an excellent source of folate, which is an important nutrient for pregnant women.
Simmer them in chicken broth and toss a ham bone in there if you have one for tender and plump beans. Add your favorite seasoning and even some greens for the perfect side dish!
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. They hold their shape well and can be cooked lightly or mashed to make delicious fritters. Chickpeas, also known as garbanzo beans, come in two varieties: the larger Kabuli is common throughout the Mediterranean, and the smaller desi is mostly grown in India.
You're probably familiar with them because they're used to make hummus. They have a round shape and a firm texture, making them a great salad topping. Their nutty flavor makes them perfect for snacking too.
Just toss dry chickpeas with a little olive oil, salt, and spices before sticking them in the oven. Not only are they one of the most versatile beans, but they're packed with fiber and protein. This is another type of white bean that is often mistaken for cannellini or navy beans. Greater Northern beans are less dense and have more of a nutty flavor than their bean brethren. They're ideal for use in soups, stews, or purees because of their light texture and ability to absorb seasonings easily.Part 3 - Chickpeas Garbanzo beansLentils, Peas.
Included in this category are black, haricot, kidney, lima, mung, pinto, and string French or snap beans. Most of them are different varieties of the common bean Phaseolus vulgaris.
Most of the types of beans mentioned here, originated in Peru and were introduced to Europe only in the fifteenth century by Spanish explorers returning from their voyages to the New World. They subsequently spread to Africa and Asia by Spanish and Portuguese traders. Black beans are about the size of a pea, oval and jet black. In spite of their black exterior, they have cream-coloured flesh; a mild, sweet, earthy taste and a soft texture, with a flavour that has been compared to mushrooms.
They're widely used throughout Latin America, the Caribbean and the southern United States, but they're now available everywhere. The beans have to be cooked for an extended period of time before they are digestible, and they soften during the cooking stage. The black shells of the beans are retained through cooking, since they carry a lot of the flavour and nutritional value of the beans.
Haricot beans are pea-sized beans that are creamy white in colour. They're mild flavoured, dense and creamy, and are the type usually used to make baked beans. As haricot beans are found pretty much everywhere in the world, when people think of beans, they normally think of haricots. Many markets sell them, and they can also be grown at home, if you have enough room in your garden for beans. In addition to providing a source of food, beans are also nitrogen fixers, so they will enrich the soil that they are planted in.
As the name suggests, the kidney bean is shaped like a kidney. Since these dark red beans hold their shape during cooking and readily absorb surrounding flavours, they're a favourite bean to use in simmered dishes. As a source of potassiumthese types of beans provide a source of nutrition that is similar to that of a potato, but with only a moderate amount of carbohydrates.
If you buy tinned kidney beans, they have already been through this process so you can use them straight away. The lima beans Phaseolus limensis is thought to be named after Lima, Peru, where it was first cultivated. Lima beans are most often associated with succotasha traditional Native American dish that combines this delicious bean with corn. While there are many varieties of lima beans, the ones most popular in the United States are the Fordhook, commonly known as the butter beans and the baby lima beans.
The most common lima bean in the U. Lima beans are most often cream or green in colour, although certain varieties have white, red, purple, brown or black seeds. The mung bean Phaseolus aureusunlike the other types of beans, is native to India, but has been cultivated in China and South-east Asia for thousands of years.
Mung beans are consumed normally as bean sprouts. Supermarkets often have a ready supply of fresh mung bean sprouts or you can sprout your own. To sprout the beanssoak them overnight, rinse and then allow them to sprout for a couple of days, rinsing them regularly.
Bean sprouts are a good source of vitamin C and make a nutritious addition to sandwiches and salads. Mung bean sprouts are also used in stir-fried vegetables and in Asian dishes. Pinto beans also called borlotti beans have a beige background strewn with reddish brown splashes of colour.
They are like little painted canvases, hence their name "pinto", which in Spanish means "painted". When cooked, their coloured splotches disappear and they become a beautiful pink colour, with a delightfully creamy texture. Beans, squash and maize constituted the "Three Sisters" that provided the foundation of Native American agriculture. There are three commonly known types of green beans: string or runner beansstringless or French beans depending on whether the pod has a tough, fibrous "string" running along its lengthand snap beanswith a thin flat pod that requires less cooking time and the entire bean, both pod and seed, can be eaten.
They are usually deep emerald green in colour and come to a slight point at either end. They contain tiny seeds within their thin pods.Cookbook Recipes Ingredients Vegetable Legume.
The lima beanalso known as the chad bean or butter beanis a large disk-shaped bean used in succotash. Lima beans originated in Peru and have been grown there since B.
The name comes from the capital city of Peru, Lima.
Lima beans are almost always called "butter beans" in the southern part of the United Stateseven in markets and restaurants. Fresh lima beans are difficult to find in the United Statesbut can occasionally be found at farmers' markets. It is easier to find lima beans in the southern United States than anywhere else in the country.
Most lima beans are dried, canned, or frozen. Fresh lima beans need to be shelled before they are eaten. Shelling can be a little tricky, especially with larger beans.
Beans are easier to handle if they are tender and have full pods. One method used for larger beans is to simply cut open the pod with scissors and remove the beans by hand. To remove the beans from smaller limas, pull off the string along the seam, and press the two sides open to pop the beans out.
Rinse canned limas before using them to reduce their gas-promoting properties. Lima beans should never be eaten raw see warning below. The most common methods of preparation are boiling and microwaving. Only a small amount of water needs to be used for either method. Dry lima beans require soaking before cooking.
Do not eat lima beans raw. When eaten raw, lima beans produce the poison cyanide.
From Wikibooks, open books for an open world. Redirected from Cookbook:Lima bean.
A Description Lima beans are leguminous plants that are grown for theirs seed and are generally eaten in the form of vegetables. The scientific name of lima beans is 'Phaseolus lunatus'. Other names by which lima beans are known include 'butter' beans, 'haba' bean, 'pallar' beans, 'burma' beans, 'guffin' beans and 'hibbert' beans.
These beans are highly nutritious and usually come in two sizes. The larger of these two sizes is believed to have been first grown in Andes, while the smaller part was grown in Mesoamerica in about AD. Lima beans have a delicate flavor that make them ideal to be used in a wide variety of dishes.
Bush Lima Beans: The bush lima beans have large seeds and produce very high yield. They produce edible seeds that are small and flat. The seeds should be sown after the last frost date. Care should be taken to ensure that the seeds do not remain soaked in water for too long as it will not help in their germination. However, they require a longer growing season than bush lima beans.
They also require the support of a fence or a tepee to grow. The seeds of pole beans should be planted keeping a distance of at least 6 inches and in rows that are at least 36 inches apart.
Pole beans have have more flavor than bush beans and they have the ability to mature throughout the growing season. These beans were discovered by the explorers of Europe in Lima, Peru's capital, and thus they named it as 'lima'. These explorers noticed that different varieties of beans were growing throughout Central America, South America and the Caribbean. Since lima beans can be stored for a long time, the Spanish explorers during the s found it ideal to replenish their food stock while traveling by ship.
These beans were later introduced in Africa and Asia, while in USA, these were introduced in the 19th century. Cereals and Pulses. Rice Bran. Black Gram. Navy Bean. Broad Bean. Bambara Groundnut. Winged Bean. Mung Bean. Kidney Bean.
Lima Bean. Moth Bean. Black Eyed Pea. Velvet Bean. Scarlet Runner Bean. Haricot Bean. Azuki Bean. Tepary Bean. Pigeon Pea.