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A bean is the seed of several plants in the family Fabaceae, which are used as vegetables for human or animal food. They can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes throughout the world.
The pea is most commonly the small spherical seed or the seed-pod of the flowering plant species Pisum sativum. Each pod contains several peas, which can be green or yellow. Botanically, pea pods are fruit, since they contain seeds and develop from the ovary of a (pea) flower. The name is also used to describe other edible seeds from the Fabaceae such as the pigeon pea, the cowpea, and the seeds from several species of Lathyrus.
Phaseolus is a genus of herbaceous to woody annual and perennial vines in the family Fabaceae containing about 70 plant species, all native to the Americas, primarily Mesoamerica.
A legume is a plant in the family Fabaceae, or the fruit or seed of such a plant. When used as a dry grain, the seed is also called a pulse. Legumes are grown agriculturally, primarily for human consumption, for livestock forage and silage, and as soil-enhancing green manure. Well-known legumes include beans, soybeans, chickpeas, peanuts, lentils, lupins, mesquite, carob, tamarind, alfalfa, and clover. Legumes produce a botanically unique type of fruit – a simple dry fruit that develops from a simple carpel and usually dehisces on two sides.
The black-eyed pea or black-eyed bean is a legume grown around the world for its medium-sized, edible bean. It is a subspecies of the cowpea, an Old World plant domesticated in Africa, and is sometimes simply called a cowpea.
The cowpea is an annual herbaceous legume from the genus Vigna. Its tolerance for sandy soil and low rainfall have made it an important crop in the semiarid regions across Africa and Asia. It requires very few inputs, as the plant's root nodules are able to fix atmospheric nitrogen, making it a valuable crop for resource-poor farmers and well-suited to intercropping with other crops. The whole plant is used as forage for animals, with its use as cattle feed likely responsible for its name.
Vigna is a genus of plants in the legume family, Fabaceae, with a pantropical distribution. It includes some well-known cultivated species, including many types of beans. Some are former members of the genus Phaseolus. According to Hortus Third, Vigna differs from Phaseolus in biochemistry and pollen structure, and in details of the style and stipules.
Vigna subterranea is a member of the family Fabaceae. Its name is derived from the Bambara tribe, who currently lives in Mali. The plant originated in West Africa. As a food and source of income, the Bambara groundnut is considered to be the third most important leguminous crop in those African countries where it is grown, after peanut and cowpea. The crop is mainly cultivated, sold and processed by women, and is, thus, particularly valuable for female subsistence farmers.
Vigna aconitifolia is a drought-resistant legume, commonly grown in arid and semi-arid regions of India. It is commonly called mat bean, moth bean, matki or dew bean. The pods, sprouts and protein-rich seeds of this crop are commonly consumed in India. Moth bean can be grown on many soil types, and can also act as a pasture legume.
The asparagus bean is a legume cultivated for its edible green pods containing immature seeds, like the green bean. It is also known as: yardlong bean, pea bean, long-podded cowpea, Chinese long bean, snake bean, bodi, and bora. Despite the common name of "yardlong", the pods are actually only about half a yard long, so the subspecies name sesquipedalis is a more accurate approximation.
Green beans are young, unripe fruits of various cultivars of the common bean, although immature or young pods of the runner bean, yardlong bean, and hyacinth bean are used in a similar way. Green beans are known by many common names, including French beans, string beans, and snap beans or simply "snaps." In the Philippines, they are also known as "Baguio beans" or "habichuelas" to distinguish them from yardlong beans.
Maruca vitrata is a pantropical insect pest of leguminous crops like pigeon pea, cowpea, mung bean and soybean. Its common names include the maruca pod borer, bean pod borer, soybean pod borer, mung moth, and the legume pod borer. The species was first described by Johan Christian Fabricius in 1787.
Etiella zinckenella, the pulse pod borer moth, is a moth of the family Pyralidae. It is found in southern and eastern Europe and in the tropics and subtropics of Africa and Asia. They have also been introduced to North America and Australia. It is usually a minor pest for many legumes, but can be a serious pest.
A crop wild relative (CWR) is a wild plant closely related to a domesticated plant. It may be a wild ancestor of the domesticated (cultivated) plant or another closely related taxon.
Vigna marina is a prostrate, creeping vine and a perennial plant. Also known as the beach pea, nanea, and notched cowpea, it is a species of legume in the family Fabaceae.
Pea beans are several types of common food plants producing beans:
Sea Island red pea is an heirloom landrace of cowpea from the Gullah corridor of the Sea Islands. They are an integral part of Gullah cuisine and have been listed on the Ark of Taste.
Callosobruchus is a genus of beetles in the family Chrysomelidae, the leaf beetles. It is in the subfamily Bruchinae, the bean weevils. Many beetles in the genus are well known as economically important pests that infest stored foodstuffs.
Vigna angularis, also known as the azuki bean(sometimes mistakenly spelled as adzuki) (Japanese: 小豆, azuki, Uncommon アヅキ, azuki), azuki bean, azuki bean, red bean, or red mung bean, is an annual vine widely cultivated throughout East Asia for its small bean. The cultivars most familiar in East Asia have a uniform red color, but there are also white, black, gray, and variously mottled varieties.
Arroz de fríjol cabecita negra is a rice-based dish from the Caribbean Coast of Colombia that utilizes black-eyed peas as the legume, differing from other rice dishes that are usually prepared with different legumes such as beans, peas, lentils, and Pigeon peas.
References
- 1 2 3 Nancy Jackson Pleitt Fenner Descendants of Thomas William Holland and Milley Boyett , p. 400, at Google Books
- ↑ "A pea is a pea, or IS IT?".
- ↑ Yu, Kaila. "The Ultimate Guide to Dixie Lee Peas | NomList" . Retrieved 2021-08-08.
- 1 2 Ogunkanmi, L. A.; Taiwo, A.; Mogaji, O. L.; Awobodede, A.; Eziashi, E. E.; Ogundipe, O. T. (2005–2006). "Assessment of genetic diversity among cultivated cowpea (Vigna unguiculata L. Walp.) cultivars from a range of localities across West Africa using agronomic traits". Journal Sci. Res. Dev. 10: 111–118.
- ↑ D'Andrea; et al. (2007). "Early domesticated cowpea (Vigna unguiculata) from Central Ghana". Antiquity. 81 (313): 686–698. doi:10.1017/S0003598X00095661. S2CID 161301311.
- ↑ Perrino, P.; Laghetti, G.; Spagnoletti Zeuli, P. L.; Monti, L. M. (1993). "Diversification of cowpea in the Mediterranean and other centres of cultivation". Genetic Resources and Crop Evolution. 40 (3): 121–132. doi:10.1007/bf00051116. S2CID 41138930.
- ↑ "dixie | Origin and meaning of the name dixie by Online Etymology Dictionary". www.etymonline.com. Retrieved 2021-08-08.
- ↑ "Cowpeas please! The History and Importance of the Cowpea Plant - Dave's Garden". www.davesgarden.com. Retrieved 2021-08-08.
- ↑ Yu, Kaila. "The Ultimate Guide to Dixie Lee Peas | NomList" . Retrieved 2021-08-08.
- ↑ "Beans and Field Peas | University of North Carolina Press ~ Sandra A. Gutierrez | Preview". flexpub.com. Retrieved 2021-08-08.
- ↑ Stephen, Paul (8 July 2013). "A field guide to field peas". starnewsonline.com. Retrieved 2 February 2017.
- 1 2 Douglas C. Sanders (1997-09-01). "Southern Peas". North Carolina State University. Archived from the original on 2012-01-26. Retrieved 2011-06-26.
- 1 2 Sandra A. Gutierrez Beans and Field Peas: a Savor the South® cookbook , p. 49, at Google Books
- ↑ Susan Slack (2009-09-28). "Farmer's Market Report: Dixie Lee Peas" . Retrieved 2011-06-26.
- ↑ Fred Thompson Fred Thompson’s Southern Sides: 250 Dishes That Really Make the Plate , p. 219, at Google Books
