Dry Beans

History

Dry beans (Phaseolus vulgaris) were domesticated in Meso and Andean America as long as 8,000 years ago. Modern forms of dry beans were developed by Native Americans, and later became an important protein crop worldwide. 

Why it matters

Since they are not from the grass family, dry beans are useful in grain systems to break up pest and disease cycles. Dry beans are also adaptable to many different growing conditions. With bacteria stored in their root nodules, bean plants capture nitrogen from the air, priming fields for crops like corn and hybrid rye that need high levels of nitrogen for growth.

In the Midwest, farms in Michigan, North Dakota, and the Red River Valley of Minnesota are industrial producers of dry edible beans. Smaller-scale producers face many challenges growing this crop, including acquiring seed stock that can be easily harvested with common equipment. Due to their sprawling growth, dry beans typically require specific tools for handling. International, national, and private breeding companies have continued crop improvement, often focusing on disease resistance and adaptation to mechanized agricultural needs. 

Description

Bean seeds grow in pods on bushes or vines. Some vines reach heights of up to 12 feet. Though harvested fresh (as a green shell) on occasion, most are allowed to dry before harvest and stored for long-term use. Seed sizes range from 60-2,700 seeds per pound.

Uses

Function: Like other grains, dry beans are staple foods at the foundation of many cuisines. They are protein rich and often cooked and served with meat, fish, corn, rice, or greens to offer substantial, nutritious dishes.

Flavor profile: Dry beans have a wide range of subtle flavors, and differ widely in texture and size. Many varieties have names that reflect their visual appearance, which accompany distinct tastes. Beans that are drought-resistant (i.e. tepary beans) carry hints of sage, black beans tend to be earthy, and some larger white beans, such as cannellini, are creamy and lightly sweet. 

Nutritional info: Beans are a nutrient dense food, high in protein and fiber with a low glycemic index and anti-inflammatory value. Dry beans remain one of the major sources of plant protein in human nutrition globally and complement corn to provide a complete protein profile.