Glossary: beans

These seeded pods of various legumes are among the oldest foods known to humanity, dating back at least 4,000 years. They come in two broad categories'"fresh and dried. Some beans, such as the black-eyed pea, lima bean and cranberry bean, can be found in both fresh and dried forms. Fresh beans are commercially available in their fresh form and are generally sold in their pods. The three most commonly available fresh-bean varieties are the green bean (eaten with its shell or pod), and the lima bean and fava (or broad) bean, both of which are eaten shelled. Store fresh beans in a tightly covered container in the refrigerator for up to 5 days; after that, both color and flavor begin to diminish. If cooked properly, fresh beans contain a fair amount of vitamins A and C; lima beans are also a good source of protein. Dried beans are available prepackaged or in bulk. Some of the more popular dried beans are the black bean, chickpea, kidney bean, pink bean and pinto bean. Dried beans must usually be soaked in water for several hours or overnight to rehydrate them before cooking. Beans labeled 'quick-cooking'

From THE NEW FOOD LOVERS COMPANION, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.