What Are Beans and How Can I Use Them?

Beans is easier to cook with than it looks. Here's how to choose, use, and store them, what to substitute, and 235 recipes to get you started.

What are beans?

Also check out our in depth articles on Dried Beans - A low-cost and healthy addition to your diet and Hill of Beans.

Beans are the seed or seeds of many plants both trailing vines and erect bushes, which are easily cultivated.

They belong to the group of foods called legumes which also include peas, lentils, and peanuts.

Next to cereals, it is the legume family which contributes most substantially toward feeding the people of the world.

Thanks to their high protein content, beans are an absolute necessity in countries where little meat is eaten.

Broad beans were one of the oldest cultivated plants. They have been found in Bronze Age deposits in Europe (about 3000 B.C.) and we know that they were grown by the ancient Egyptians, Greeks, and Romans.

Beans played a prominent part in their rituals, as offerings of food for the dead and to the powers of the afterworld.

In China, as far back as the 1st century A.D., records show that many a merchant made a fortune on bean relishes.

The common field, garden, or kidney beans are native to the New World. Cultivated possibly by the Incas of Peru, they were used extensively by the Indians of both South and North America.

The North American Indians appreciated the fact that beans could be grown in poorer soil than corn, that they could be dried for easy storage, and that they contained a high-energy content most important in the cold winter.

When the meat supply dwindled, beans became an excellent source of protein. Knowledge of bean cultivation, learned from the Indians, was greatly appreciated by early settlers to North America.

Beans were grown as a commercial farm crop for the first time in 1836 in the eastern part of New York State. As a farm industry it was given great impetus when the government started to buy beans for the army during the Civil War.

Today the young pods (green or snap beans), the unripe seeds (shell beans), and the dried ripe seeds are all used for human consumption, while the whole plant is used for forage.

The garbanzo bean, or chick-pea, is a native of southern Europe, brought to the US by Spaniards. Lima beans came north to the US from Peru and Brazil.

The soy-bean is a most important legume in the Far East. It is the richest natural vegetable food known.

On this continent, where beans were already being grown before the first settlers arrived, they have wandered across the country with the settlers, and have long been featured in many well-known original dishes: Succotash, Boston Baked Beans, Southern Black Bean Soup, Western Chili, and Mexican Refried Beans.

Last but not least comes the magical bean. Folktales are full of magic beans; beans that spanked beans that laughed until their sides split, and love all the tales ever told about the magical beans.

Nutrition

Nutrition Facts

Serving Size 1 cup (253g)

Amount per Serving

Calories 268Calories from Fat 35

% Daily Value *

Total Fat 3.9g 6%

Saturated Fat 1.5g 8%

Trans Fat ~

Cholesterol 17mg 6%

Sodium 1047mg 44%

Total Carbohydrate 50.6g 17%

Dietary Fiber 14g 56%

Sugars ~

Protein 13.1g

Vitamin A 0% Vitamin C 8%

Calcium 13% • Iron 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.

recipeland.com/nutrition

Where found

Beans are usually found in the asian section or aisle of the grocery store or supermarket.

Food group

Beans are a member of the Legumes and Legume Products US Department of Agriculture nutritional food group.

How much do beans weigh?

Amount	Weight
1 cup	253 grams

Legumes and Legume Products

Beans 235 Beans with pork, canned 45 Beans, dried 19 Black beans 445 Black beans, dried 29 Great northern beans 58 Kidney beans, canned 132 Red kidney beans 519 Red beans 47 Navy beans, dried 26

In Chinese:	豆子
British (UK) term:
en français:	haricots
en español:	frijoles

Recipes using beans

There are 235 recipes that contain this ingredient.

Green Beans with Walnuts & Tarragon

Lovely mingle of flavours. I toasted the walnets. Used dried tarragon but soaked in the oils w/orgainc cider vinegar in advance. Oh yeah and added 1 clove of finely minced garlic. A big hit with or without the garlic. High class side dish using the fresh beans from my local country road farmer.

Very Cheesy Casserole

Packed with healthy whole-grain and cheesy goodness. 3 cheeses, feta, cottage and parmesan cheese plus beans and brown rice. This hearty casserole is tastes great and is loaded with nutritious healthful ingredients.

Elevated Tuna-Pasta Salad

This can tuna pasta salad brings canned tuna to life with a burst of fresh and hearty flavors. The combination of green beans, tomatoes, olives, capers, and pasta creates a vibrant and satisfying dish. It's a delicious way to elevate canned tuna into a memorable meal.

Blueberry, Roasted Corn, Soy Bean & Arugula Salad

Fresh blueberries, roasted sweet corn, soy bean, red bell pepper and peppery arugula are tossed with a white wine vinegar-olive oil vinaigrette. It's a light and tasty summer salad that accompanies well with any barbecued dishes.

Memorial Day Hot Dogs

Classic grilled hot dogs served on buns with tangy sauerkraut and mustard. This simple Memorial Day favorite pairs perfectly with baked beans and potato chips.

Edamame & Roasted Bell Pepper Hummus

What a tasty hummus. If you have never tried to make a hummus with edamame, roasted bell peppers, and peanut butter, you should add this one to your to-try list. Carrot, celery, chips or crackers all go deliciously well with it.

Besttexas Chili

Slow cooker Texas-style chili with ground beef, kidney and pinto beans, plum tomatoes, and a touch of warming whole allspice. A 4-hour low-and-slow chili built from pantry staples.

Besttexas Chili

Slow cooker Texas-style chili with ground beef, kidney and pinto beans, plum tomatoes, and a touch of warming whole allspice. A 4-hour low-and-slow chili built from pantry staples.

Tuscany White Bean Soup

A thick and delicious soup that's made with great northern beans and a variety of spices.

Carol's Favorite Vegetarian Chili

Vegetarian chili with mixed beans, crumbled tofu, tomatoes and a smoky cumin-cayenne spice base. Hearty meatless one-pot meal high in protein and fiber.

Spicy Tripe & Beans

Completely different recipe than Jamaican or Spanish ones. I used few known methods to make beans easier to digest. They all work very well not to make music.

Best Texas Chili

An easy slow-cooker beef chili loaded with pinto beans, tomatoes, and chili powder. Quick-saute the aromatics, then let the crockpot do the rest for a hearty, crowd-sized pot, finished with shredded cheddar.

Andy Beals' Chili

About half of the beans I used were chili beans. And I used a Guinness beer. I (roughly) seeded the jalapenos and this was surprisingly still spicy. A cheap cut of beef works quite well; the beef chunks get so tender and this is an overall delicious dish. I froze half of it.

California Beef & Bean Chili

Chunky California beef and bean chili made with cubed round steak, scratch-cooked beans and fresh-toasted cumin. Three peppers and a jalapeño build layered heat in this lean, hearty bowl.

Five Bean, Artichoke & Sundried Tomato Salad with Greens & Toasted Almonds

This filling yet delicious bean salad is very easy to make. Put the salad in the frige for a couple of hours or overnight, the flavor will be even better. Of course you can always have some right after you make it to satisfy your caving before it grows too big :)

Roasted Bell Pepper & Bean Dip

This simple and tasty dip, you can serve with pita chips or any kind of fresh vegies.

Quinoa Salad with Soy Bean, Roasted Pepper & Nuts

Toasting adds strong nutty flavor into quinoa, roasted walnuts add another layer of nutty flavor and texture. It is a very flavorful and light side dish that goes well with any main course.

Minted Edamame Roasted Tomato Canapes

Fresh soybeans (edamame) dip on crackers topped with a roasted cherry tomato. Perfect light tasting finger food when company is coming.

Soy Bean Salad with Brown Rice Noodles

A tasty yet light salad is made with brown rice noodles, soy beans, carrot, bell pepper, red onion, sea weed, and a sour-sweet dressing.

Chinese Quinoa & Edamame Salad

Soy sauce, sichuan hot chili oil, sesame oil, rice vinegar... These tangy Chinese seasonings make this quinoa and edamame salad taste absolutely flavorful, and it's a delicious salad that can be served as a side dish or a main dish; warm, at room temperature or chilled.