Beans in brief, summarized on the properties of the Beans

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Beans: origin and import	The bean plant was imported into Europe by the Conquistadores. The genus Vigna dei fagioli - cultivated in those years in European countries - was soon supplanted by the Phaseolus genus, more profitable and easier to grow
Beans: variety	More than 500 varieties of beans are estimated. These include: Cannellini and borlotti: the best known varieties of beans in the Italian market Zolfini beans (Tuscany) Fagiol Lamon (Veneto) Fagioli di Controne (Campania) Beans to the eye Blue Valassina beans (beans grown in Como) Giallorinio Garfagnana Beans (typical of Lucca) Black beans Lima Beans
Beans: botanical description	Botanical name: Phaseolus vulgaris Family: Leguminous Papillionaceae Climbing or dwarf stem reaching heights not exceeding 4 meters Leaves: compound (trifoliate) Flowers: grouped in axillary racemes Flower color: variable from white to violet, from yellowish to reddish Fruits (beans): slightly elongated oval-shaped legumes, containing fleshy reniform seeds Fruit color: like flowers, it can blend into different shades Seeds: they have a sort of very colorful and easily distinguishable eye that surrounds their own ilo Pods: containing the seeds, they simply open thanks to the parchment Pods without parchment commonly called mangiatutto beans, string beans or croissants Soil: ideal the deep and drained soil, the clayey, calcareous and sandy ones are not recommended ideal soil pH: neutral or slightly acid.
Beans: conservation and preparation	Canned beans: practical and ready to use Dried beans: cooking should be done after a period of soaking in cold water Frozen beans: to be cooked like fresh beans
Beans: tips for cooking	It is preferable to salt the beans after cooking: the salt, in fact, could harden the skin that surrounds the vegetables Cooking times vary depending on the variety of the bean: 40 minutes - 6 hours
Beans: nutritional intake	Nutritional values per 100 g of beans: 300 Kcal 50g of carbohydrates 23.6 g of protein → low biological value: excellent combination with pasta and cereals 17.5 g of fiber 10.5 g of water 2 g of fat Beans are a mine of calcium, phosphorus, potassium and iron
Beans: therapeutic activities	Activity: Energy-nutritive mineralizing They help reduce blood cholesterol and triglyceride levels Help reduce blood sugar They stimulate intestinal motility Potentially useful for lightening disorders related to atherosclerosis Diuretic and depurative activities (pods and pericarps)