The word "bean" and its Germanic cognates (e.g. German Bohne) have existed in common use in
Seeds called "beans" are … See more

Unlike the closely related pea, beans are a summer crop that needs warm temperatures to grow. Legumes are capable of nitrogen fixation and hence need less fertiliser than most plants. Maturity is typically 55… See more

Beans were an important source of protein throughout Old and New World history, and still are today.
Beans are one of the longest-cultivated plants in history. Broad beans, also called fava beans… See more

Most of the foods we call "beans", "legumes", "lentils" and "pulses" belong to the same family, Fabaceae ("leguminous" plants), but are from different genera and species, native to different homelands and distributed … See more

Raw green beans are 90% water, 7% carbohydrates, 2% protein, and contain negligible fat (table). In a 100 grams (3.5 oz) reference serving, raw green beans supply 31 calories of food energy, and are a moderate s… See more

Many edible beans, including broad beans, navy beans, kidney beans and soybeans, contain oligosaccharides (particularly raffinose and stachyose), a type of sugar molecule also found in cabbage. An anti-oligosacch… See more

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• Baked beans
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• Mexican jumping bean… See more