Native to Mexico and Guatemala, the bean (Phaseolus vulgaris) was introduced in Europe after Christopher Columbus discovered America. It was originally considered to be precious goods, exchanged between potentates as a gift. Some writings show beans offered by Alessandro de' Medici as a wedding gift to his sister Caterina, who married Henry II of France in 1533.
Another indication of how precious and sought-after beans were a few centuries ago, we can also recall that they were one of the dishes served at a sumptuous banquet by Pope Pius V in 1570.
BEAN CULTIVATION
Throughout the world, bean crops occupy a surface area of approximately 30 million hectares; the primary producers are India, China, Brazil, Mexico and Romania.
Beans generally differ in shape and color, but also taste and consistency.
The following types are available on the market:
Large white beans. These are the most prized beans: Spanish White beans are the largest;
Small white beans. These are soft-skinned; a few characteristic types include the so-called Cannellini, almost cylindrical in shape, and Black-eyed beans with a black spot where the seed connects to the pod;
Fat round beans. These have a characteristic reddish color. The various types include Milanese, Vigevano Beans, Dwarfs and Scottish beans.
THE BEAN CALENDAR
JAN
FEB
MAR
APR
MAY
JUN
JUL
AUG
SEP
OCT
NOV
DEC
Harvest period
Market presence
FEATURES OF THE BEAN
Belonging to the Pea family, the bean is an annual plant with a fairly shallow tap-root having long side roots.
The alternating leaves are tipped with white, pink or violet flowers, joined in racemes.
The fruit, a green, yellow and red-veined pod, consists of two valves containing seeds whose color ranges from white to black, with various spots and cracks.
An improvement crop (the roots hosed nitrogen-fixing bacteria), the bean is a typical plant of warm, temperate climates, is highly sensitive to sharp temperature changes and cannot withstand water shortages.
The best soils are deep, of medium consistency, capable of storing water.
Finally, beans are the protagonist of an old Italian saying: "Quando canta l'assiolo, contadin semina il fagiolo" (when the night owl shrieks, the farmer plants his beans).
CONSUMPTION AND STORAGE
Rich with proteins, starch and mineral salts, beans are hypoglycemic and are thus used as a substitute for insulin in mild cases of diabetes. They also have purifying, emollient and diuretic properties, and are often used as a factor in treating rheumatic illnesses.
Beans are not recommended for those suffering from hyperuricemia, gout, colitis and gastritis. Pureed beans are used in cosmetics together with peach juice to prepare skin nutrient masques.
Although considered the "king of soups", combined with cereals and other legumes, this vegetable may also be used in countless other gastronomical dishes: from soups, pasta and rice dishes to main courses featuring beans with hog rinds or in stews, or as side dishes (boiled or served with gravy).
It is best to eat beans fresh, when they are easier to digest, adding a few herbs while cooking (sage, fennel, thyme, rosemary, chervil, garlic and parsley) to counteract intestinal fermentation, or eat them with tomatoes. It is a mistake to peel them, since the enzymes needed to assimilate them into the body are contained in the skins themselves.
Beans may be refrigerated for 4-5 days, making sure that no mold appears on the pods. They should be shelled just before using, to prevent the skin from hardening upon exposure to air, preventing them from cooking evenly.
NUTRITIONAL AND ENERGY INFORMATION FOR BEAN (100 grams of product)
Edible part
41 %
Water
62.3 g
Proteins
6.4 g
Lipids
0.6 g
Glucides
19.4 g
Fiber
10.6 g
Energy
104 kcal
Sodium
2 mg
Potassium
650 mg
Iron
3 mg
Calcium
44 mg
Phosphorus
180 mg
Niacin
1.0 mg
Vitamin C
10 mg
Source: National Nutrition Institute
RECIPE
Bird-style Beans
Ingredients for 6 people: 800 g fresh white beans, ½ ladle tomato sauce, 1 clove garlic, crushed, 2 sage leaves, ½ ladle extra-virgin olive oil, salt and freshly ground black pepper.
Add the beans to cold, salted water and cook for 20 minutes. Heat the oil in a saucepan and sauté the garlic and sage, then add the drained beans. Stir for a few minutes, then add the tomato sauce and 1 cup warm water. Cook for around twenty minutes, then remove from heat and season generously with freshly ground pepper.
