Bean

Bean (Phaseolus vulgaris) is an annual herbaceous plant originating from the genus Phaseolus of the legumes (Fabaceae) family, originating in Central America. Today, beans; It has been reported by various researchers that it has two gene pools, namely Central America (Mesoamerica) and South America (Andean) regions.

Haricot bean

Similar to other beans, beans are rich in starch, protein and dietary fiber and are an excellent source of iron, potassium, selenium, thiamine, vitamin B6 and folate.

If dried beans are stored in a cool and dry place, they will be stored indefinitely, but as time passes, their nutritional value and taste deteriorate and the cooking time becomes longer. Dried beans are almost always boiled and cooked, usually after soaking for several hours. Although soaking is not essential, it shortens the cooking time and provides more even textured grains. Also, soaking the beans removes 5% to 10% of the gas-producing sugars that can cause bloating in some people.[2] The method is overnight soaking and strong soaking by boiling the beans for three minutes, then setting aside for 2-4 hours. This soaking water is drained and poured before cooking. Baking beans takes longer to cook than most legumes: the cooking time ranges from one to four hours, but pressure cooking in a pressure cooker reduces the time considerably.

The traditional spice used with beans in Mexico, Central America and South America is epazote, which is also said to aid digestion. In East Asia, kombu, a type of seaweed, is added to beans while cooking for the same purpose. Salt, sugar, and acidic foods like tomatoes can make uncooked beans tough, making them spicy at the expense of slightly longer cooking times.