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Phaseolus vulgaris, the common bean, [3] is a herbaceous annual plant grown worldwide for its edible dry seeds or green, unripe pods. Its leaf is also occasionally used as a vegetable and the straw as fodder. Its botanical classification, along with other Phaseolus species, is as a member of the legume family Fabaceae.
Phaseolus ( bean, wild bean) [2] is a genus of herbaceous to woody annual and perennial vines in the family Fabaceae containing about 70 plant species, all native to the Americas, primarily Mesoamerica. [3] [4] It is one of the most economically important legume genera.
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Green beans are young, unripe fruits of various cultivars of the common bean ( Phaseolus vulgaris ), [1] [2] although immature or young pods of the runner bean ( Phaseolus coccineus ), yardlong bean ( Vigna unguiculata subsp. sesquipedalis ), and hyacinth bean ( Lablab purpureus) are used in a similar way. [3]
- 131 kJ (31 kcal)
- 11% 0.141 mg
- 1.83 g
- 15% 12.2 mg
The pinto bean ( / ˈpɪntoʊ /) is a variety of common bean ( Phaseolus vulgaris ). In Spanish they are called frijoles pintos. It is the most popular bean by crop production in Northern Mexico and the Southwestern United States, [3] [4] and is most often eaten whole (sometimes in broth), or mashed and then refried.
The flageolet bean is a variety of the common bean ( Phaseolus vulgaris) originating from France. The flageolet is picked before full maturity and dried in the shade to retain its green color. The bean is small, light green, and kidney-shaped. The texture is firm and creamy when shelled and cooked. The flageolet bean is grown in California. [3]
The navy bean, haricot bean, pearl haricot bean, Boston bean, white pea bean, or pea bean is a variety of the common bean (Phaseolus vulgaris) native to the Americas, where it was first domesticated. It is a dry white bean that is smaller than many other types of white beans, and has an oval, slightly flattened shape. [3]
The black turtle bean is a small, shiny variety of the common bean (Phaseolus vulgaris) especially popular in Latin American cuisine, though it can also be found in the Cajun and Creole cuisines of south Louisiana. Like all varieties of the common bean, it is,
