beans

Beans in history

A basic food of the ancient populations of the New World together with corn, the bean was imported into the European countries by the Conquistadores, following the discovery of the Americas. The bean plant, Phaseolus vulgaris, is therefore native to Central America and Mexico; in those years, in Europe there were already some species of beans (genus Vigna ), of African origin though.

The new beans of the Phaseolus genus 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 Leguminosae Papillion family. There are countless varieties of beans, estimated even around 500: cannellini beans and borlotti beans certainly represent the most well-known types of beans in the Italian market. However, in many regions of the peninsula there are some typical varieties of beans: zolfini beans (Tuscany), Lamon beans (Veneto), Controne beans (Campania), beans in the eye, Blu della Valassina ( beans grown in Como), the Giallorinio of Garfagnana (typical of Lucca) and black beans. Lima beans, very precious and tasty, are very popular in 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 composed (trifoliate), the lateral ones are asymmetrical and have small stipules (appendages that differ from the base of the petiole). The flowers, grouped in axillary racemes, have a color varying from white to violet but may have yellowish or reddish shades. The fruits, precisely the beans, are slightly elongated oval-shaped legumes, containing fleshy reniform seeds: even the color of the fruits, like that of flowers, can fade in different shades according to the variety of bean [taken from Dizionario ragionato di erboristeria and phytotherapy, by A. Bruni]. However, all the seeds have a sort of very colorful and easily distinguishable eye that surrounds their own ilo.

The pods, containing the seeds, open simply thanks to the parchment, a bead of longitudinal fibers present in the carpel welding line. [taken from Botanical Plant Food, by C. Rinallo]

The parchment-free pods are commonly called mangiatutto beans, green beans or croissants : this variety is not cultivated for the seeds but for the whole fruit (legume), to be consumed 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. Dry beans are clearly less practical because, in addition to the relatively long cooking times, they also require a period of soaking: firstly, dried beans must be washed in order to remove any impurities. Then they must be plunged in plenty of cold water and left to soak until doubling the volume. The soaking times vary according to the variety of beans and can sometimes last up to 24 hours.

After this time, the beans are boiled: also in this case, the times depend on the variety considered and can vary from 40 minutes to 6 hours. It is not recommended to add salt to water: in fact, salt could harden the skin that surrounds the vegetables. Salting is recommended after cooking.

Nutritive properties

The 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 constitute over 50% of the macronutrients they contain; proteins also play a rather important role in beans (23.6 g / 100 g of legumes), followed by fibers (17.5 g / 100 g of beans). The fibers stimulate the metabolism while ensuring a sense of satiety.

Beans contain lecithin, a phospholipid useful in case of hypercholesterolemia: lecithin, in fact, favors the lipid emulsion, so that its deposit in the blood is prevented. Long-boiled beans may contain chromium and sulfur molecules, which help reduce cholesterol, triglyceride and blood glucose levels.

We have seen that beans are rich in proteins: it is necessary to point 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: the beans ensure a good supply of the amino acids lacking in the pasta, and vice versa (high index of satiety).

Furthermore, beans are a mine of calcium, phosphorus, potassium and iron.

In light of recent studies, it seems that the consumption of beans represents a preventive practice for atherosclerosis, but there are still no credible demonstrations in this regard.

In folk medicine, the Phaseolus vulgaris plant uses pods and pericarps for the potentially diuretic and antidiabetic properties: so much so that in herbal medicine the bean plant is used for the preparation of purifying and diuretic teas.