Tag: Common bean

While most people only think of the seeds or green pods, up to three parts of the common bean plant (Phaseolus vulgaris) are edible when prepared correctly. These edible components offer a wealth of nutrients and culinary versatility, though certain plant parts require specific cooking methods to be safe for consumption.

The average American consumes about 7 pounds of dry beans per year, but many don't realize the complexity behind their names. While known most commonly by their English name, what are kidney beans actually called depends on the specific variety, color, and cultural context in which they are used. This popular legume's nomenclature varies significantly across different languages and culinary traditions, revealing a much richer story than just a single name.

Although they both belong to the common bean species *Phaseolus vulgaris*, pinto beans and kidney beans are not the same legume. The answer to "Are pinto beans a kidney bean?" is no, a simple fact that resolves a frequent point of culinary confusion.

Over 20,000 species of plants are included in the legume family, and all of these belong to the same taxonomic order. So, what order do beans belong to, along with their other pod-producing relatives? This detailed guide will explain the complete botanical classification of beans, from their kingdom to their specific genus and species.

Over 27 million metric tons of common beans are produced annually worldwide, making them a staple food rich in beneficial compounds. Understanding what are the phytochemicals in Phaseolus vulgaris is crucial, as these bioactive components, including flavonoids, lectins, and saponins, play a significant role in both nutritional value and potential health benefits.