Beans in history
The staple food of the ancient populations of the New World along with corn, the bean was imported into European countries from Conquistadores, following the discovery of the Americas. The bean plant, Phaseolus vulgaris, is therefore native to Central America and Mexico; in those years, some species of beans already existed in Europe (genus Vineyard), but of African origin.
The new beans of the genus Phaseolus soon supplanted the others, because they were more profitable and easier to grow.
General description
Phaseolus vulgaris is an annual herbaceous plant belonging to the Papillionaceae Leguminosae family. There are countless varieties of beans, even estimated to be around 500: cannellini and borlotti beans certainly represent the most well-known types of beans on the Italian market. In any case, in many regions of the peninsula there are some typical varieties of beans: we remember the zolfini beans (Tuscany), the Lamon beans (Veneto), those of Controne (Campania), the all-eyed beans, the Blu della Valassina ( beans grown in Como), the Giallorinio della Garfagnana (typical of Lucca) and black beans. Lima beans, very precious and tasty, are in great demand on the Italian market but originating in South America.
Botanical analysis
The bean plant has a climbing or dwarf stem that reaches heights not exceeding 4 meters; the leaves are compound (trifoliate), the lateral ones are asymmetrical and have small stipules (appendages that differ at the base of the petiole). The flowers, grouped in axillary racemes, have a variable color from white to violet but may have yellowish or reddish shades. The fruits, beans to be precise, are slightly elongated oval-shaped legumes, containing fleshy kidney-shaped seeds: even the color of the fruits, like that of the flowers, can fade into different shades based on the variety of bean [taken from the Dictionary of Herbal Medicine and phytotherapy, by A. Bruni] However, all seeds have a sort of very colorful and easily distinguishable eye that surrounds their hilum.
The pods, containing the seeds, open simply thanks to the parchment, a cord of longitudinal fibers present in the welding line of the carpel. [adapted from Food plant botany, by C. Rinallo]
Parchment-free pods are commonly called eaten beans, green beans or croissants: this variety is not cultivated for the seeds but for the whole fruit (legume), to be eaten fresh, clearly after cooking.
Conservation and preparation
The beans are sold fresh, dried or canned: the fresh ones must be shelled and cooked in a short time, or frozen, the canned ones are very practical and ready to use. The dried beans are clearly less practical because, in addition to the times of relatively long cooking, they also require a soaking period: first of all, the dried beans must be washed in order to remove any impurities. Then they must be dipped in plenty of cold water and left to soak until doubled in volume. Soaking times vary. depending on the bean variety and can sometimes last up to 24 hours.
Nutritional properties
Beans are very nutritious: in fact, they provide over 300 Kcal per 100 grams of dried product; they contain a minimum percentage of water (only 10.5g per 100g of beans) and very little fat (2g / 100g of product). Carbohydrates, on the other hand, represent the main nutrients of these legumes, considering that they make up over 50% of the macronutrients contained in them; proteins also play a rather important role in beans (23.6g / 100g of legumes), followed by fiber (17.5g / 100g of beans). The fibers stimulate the metabolism while ensuring the sense of satiety.
Beans contain lecithin, a phospholipid useful in case of hypercholesterolemia: lecithin, in fact, favors the emulsion of lipids, so that their deposit in the blood is prevented. Beans boiled for a long time may contain chromium and sulfur molecules, useful for reducing the blood cholesterol, triglyceride and glucose levels.
We have seen that beans are rich in proteins: it must be pointed out that the proteins present in them are of low biological value, they need - that is to say - a combination with cereals and derivatives (barley, spelled, wheat, etc.). A clear example of mutual integration is the combination of pasta with beans: beans ensure a good supply of the amino acids lacking in the pasta, and vice versa (high satiety index).
Additionally, beans are a mine of calcium, phosphorus, potassium, and iron.
In the light of recent studies, it seems that the consumption of beans represents a preventive practice against atherosclerosis, but there are still no credible proofs on this.
In folk medicine, of the plant Phaseolus vulgaris pods and pericarps are used for their potentially diuretic and antidiabetic properties: so much so that in herbal medicine the bean plant is used for the preparation of purifying and diuretic herbal teas.
Bean Soup with Barley
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Beans in brief, summary of beans "
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