a term loosely applied to any legume whose seeds or pods are eaten, and which is not classed separately as a pea or lentil.
The nutritional and agricultural advantages of beans and other legumes are discussed under legumes. See also dal; gram; pulse; and (for what is perhaps the single most famous bean dish) ful medames.
Beans have a good reputation. The English expression ‘full of beans’ means ‘in an energetic, cheerful mood’. There is a corresponding Portuguese phrase: cheio de feijão.
Most beans familiar in the West were formerly classified in the genus Phaseolus, which is named on account of the shape of the pods it bears, to suggest a swift sailing boat; but many of these species have now been assigned to the genus Vigna.
Since the common names of beans are often confusing, the following table is provided to show what botanical species there are and what common names are usually applied to them (with headwords of other entries in bold type as usual).
Bean species in other genera are:
For bean products see: black beans; gum; kecap; miso (bean paste or sauce); natto; soy sauce; tempe; tofu (bean curd).
Coffee ‘beans’ are not beans: they are the twin stones of a fruit. Vanilla ‘beans’ or pods are the fruit of an orchid rather than a legume. Locust ‘bean’ refers to carob.
Alan Davidson was a distinguished author and publisher, and one of the world's best-known writers on fish and fish cookery. In 1975 he retired early from the diplomatic service—after serving in, among other places, Washington, Egypt, Tunisia, and Laos, where he was British Ambassador—to pursue a fruitful second career as a food historian and food writer extraordinaire. Among his popular books are Seafood of South-East Asia, North Atlantic Seafood, and Mediterranean Seafood. In 2003, shortly before his death, he was awarded the Erasmus Prize for his contribution to European culture.