Navy bean

Last updated
Navy Bean
Species Phaseolus vulgaris
Phaseolus vulgaris white beans, witte boon.jpg
Nutritional value per 100 g (3.5 oz)
Energy 1,468 kJ (351 kcal)
60.75 g
Sugars 3.88 g
Dietary fiber 4.3 g
Fat
1.5 g
22.33 g
Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Central

The navy bean, haricot bean, pearl haricot bean, [1] Boston bean, [2] white pea bean, [3] or pea bean [4] is a variety of the common bean ( Phaseolus vulgaris ) native to the Americas, where it was first domesticated. [5] It is a dry white bean that is smaller than many other types of white beans, and has an oval, slightly flattened shape. [1] It features in such dishes as baked beans, [1] various soups such as Senate bean soup, [6] and even pies.

Contents

The green bean plants [2] that produce navy beans may be either of the bush type or vining type, depending on which cultivar they are. [7]

History

Navy beans being served at the Navy Memorial (2007) US Navy 050409-N-9693M-436 White House Chef Culinary Specialist 1st Class Ernesto Alvarez serves Navy Bean soup to visitors at the Navy Memorial.jpg
Navy beans being served at the Navy Memorial (2007)

The name "Navy bean" is an American term coined because the US Navy has served the beans as a staple to its sailors since the mid-1800s. [8]

In Australia, navy bean production began during World War II when it became necessary to find an economical way of supplying a nutritious food to the many troops—especially American troops—based in Queensland. The United States military maintained a large base in Kingaroy and had many bases and camps throughout south-east Queensland. It actively encouraged the widespread planting of the beans. [8] Kingaroy is known as the Baked Bean Capital of Australia. [8] Another popular name for the bean during this time was "the Yankee bean". [8]

Cultivars

Navy bean cultivars include:

Other white beans

Other varieties of white beans include:

Nutritional value

White beans are the most abundant plant-based source of phosphatidylserine (PS) currently known. [12] It contains notably high levels of apigenin, 452±192 μg/kg, which vary widely among legumes. [13]

Consumption of baked beans has been shown to lower total cholesterol levels and low-density lipoprotein cholesterol. [14] [15] This might be at least partly explained by the high saponin content of navy beans. Saponins also exhibit antibacterial and anti-fungal activity, and have been found to inhibit cancer cell growth. [16] Furthermore, navy beans are the richest source of ferulic acid and p-coumaric acid among the common bean varieties. [17]

Storage and safety

Dried and canned beans stay fresh longer by storing them in a pantry or other cool, dark place under 75 °F (24 °C). With normal seed storage, seeds should last from one to four years for replanting, with a very large timetable for cooking for well-kept seeds, nearing on indefinite. Avoid beans that are discolored from the pure white color of these beans, as they may have been poorly handled while they dried. [18]

Related Research Articles

<span class="mw-page-title-main">Bean</span> Seed of one of several genera of the plant family Fabaceae

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.

<span class="mw-page-title-main">Chickpea</span> Species of flowering plant with edible seeds in the family Fabaceae

The chickpea or chick pea is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram or Bengal gram, chhana, chana, or channa, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are high in protein. It is one of the earliest cultivated legumes, the oldest archaeological evidence of which was found in Syria.

<span class="mw-page-title-main">Pea</span> Species of flowering plant with edible seeds in the family Fabaceae

Pea is a pulse, vegetable or fodder crop, but the word often refers to the seed or sometimes the pod of this flowering plant species, formerly 'Pisum sativum', now renamed Lathyrus oleraceus based on the work of Schaefer et al. (2012). Each pod contains several seeds (peas), which can have green or yellow cotyledons when mature. 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, the seeds from several species of Lathyrus and is used as a compound form for example Sturt's desert pea.

<span class="mw-page-title-main">Pinto bean</span> Variety of the common bean (Phaseolus vulgaris)

The pinto bean is a variety of common bean. In Spanish they are called frijoles pintos. It is the most popular bean by crop production in Northern Mexico and the Southwestern United States, and is most often eaten whole, or mashed and then refried. Either way, it is a common filling for burritos, tostadas, or tacos in Mexican cuisine, also as a side or as part of an entrée served with a side tortilla or sopaipilla in New Mexican cuisine.

<span class="mw-page-title-main">Baked beans</span> Cooked beans in sauce

Baked beans is a dish traditionally containing white common beans that are parboiled and then, in the US, baked in sauce at low temperature for a lengthy period. Canned baked beans are not baked, but are cooked through a steam process.

<i>Vicia faba</i> Species of plant in the pea and bean family Fabaceae

Vicia faba, commonly known as the broad bean, fava bean, or faba bean, is a species of vetch, a flowering plant in the pea and bean family Fabaceae. It is widely cultivated as a crop for human consumption, and also as a cover crop. Varieties with smaller, harder seeds that are fed to horses or other animals are called field bean, tic bean or tick bean. Horse bean, Vicia faba var. equinaPers., is a variety recognized as an accepted name. This legume is very common in Southern European, Northern European, East Asian, Latin American and North African cuisines.

<span class="mw-page-title-main">Sprouting</span> Practice of germinating seeds to be eaten raw or cooked

Sprouting is the natural process by which seeds or spores germinate and put out shoots, and already established plants produce new leaves or buds, or other structures experience further growth.

<span class="mw-page-title-main">Legume</span> Plant in the family Fabaceae

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, grass peas, 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.

<i>Phaseolus coccineus</i> Species of flowering plant

Phaseolus coccineus, known as runner bean, scarlet runner bean, or multiflora bean, is a plant in the legume family, Fabaceae. Another common name is butter bean, which, however, can also refer to the lima bean, a different species.

<span class="mw-page-title-main">Lima bean</span> Species of plant

A lima bean, also commonly known as the butter bean, sieva bean, double bean or Madagascar bean is a legume grown for its edible seeds or beans.

<i>Phaseolus vulgaris</i> Species of plant

Phaseolus vulgaris, the common bean, is a herbaceous annual plant grown worldwide for its edible dry seeds or green, unripe pods. Its leaf is also occasionally used as a vegetable and the straw as fodder. Its botanical classification, along with other Phaseolus species, is as a member of the legume family Fabaceae. Like most members of this family, common beans acquire the nitrogen they require through an association with rhizobia, which are nitrogen-fixing bacteria.

<i>Lablab</i> Species of plant

Lablab purpureus is a species of bean in the family Fabaceae. It is native to sub-Saharan Africa and India and it is cultivated throughout the tropics for food. English language common names include hyacinth bean, lablab-beanbonavist bean/pea, dolichos bean, seim or sem bean, lablab bean, Egyptian kidney bean, Indian bean, bataw and Australian pea. Lablab is a monotypic genus.

<span class="mw-page-title-main">Green bean</span> Unripe, young fruit of cultivars of the bean

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.

<span class="mw-page-title-main">Black turtle bean</span> Small, shiny variety of the common bean

The black turtle bean is a small, shiny variety of the common bean especially popular in Latin American cuisine, though it can also be found in the Cajun and Creole cuisines of south Louisiana. Like all varieties of the common bean, it is native to the Americas, but has been introduced around the world. It is also used in Indian cuisine, Tamil cuisine, where it is known as karuppu kaaramani and in Maharashtrian cuisine, where it is known as Kala Ghevada. It is widely used in Uttrakhand India also known as “Bhatt“. It is a rich source of iron and protein. The black turtle bean is often simply called the black bean, although this terminology can cause confusion with at least three other types of black beans.

<span class="mw-page-title-main">Frijoles negros</span> Latin American black bean dish

Frijoles negros is a Latin American dish made with black beans, prepared in Guatemala, Cuba, Venezuela, Puerto Rico, Mexico, and other nations in Latin America. The black bean, a legume of the species Phaseolus vulgaris, is usually purchased in either canned or dried form. One cup of dried black beans yields approximately 2+12 cups of cooked beans. Black bean soup is another commonly prepared Cuban favorite.

<span class="mw-page-title-main">Rice and beans</span> Type of dish made from a combination of staple foods in many cultures around the world

Rice and beans, or beans and rice, is a category of dishes from many cultures around the world, whereby the staple foods of rice and beans are combined in some manner. The grain and legume combination provides several important nutrients and many calories, and both foods are widely available. The beans are usually seasoned, while the rice may be plain or seasoned. The two components may be mixed together, separated on the plate, or served separately.

Colin Louis Avern Leakey was a leading plant scientist in the United Kingdom, a Fellow of King's College, Cambridge and of the Institute of Biology, and a world authority on beans.

<span class="mw-page-title-main">Pea protein</span> Food product and protein supplement derived from Pisum sativum

Pea protein is a food product and protein supplement derived and extracted from yellow and green split peas, Pisum sativum. It can be used as a dietary supplement to increase an individual's protein or other nutrient intake, or as a substitute for other food products. As a powder, it is used as an ingredient in food manufacturing, such as a thickener, foaming agent, or an emulsifier.

Pea beans are several types of common food plants producing beans:

<span class="mw-page-title-main">Lists of foods</span>

This is a categorically-organized list of foods. Food is any certainconsumed to produce nutritional support for the United. It is produced either by plants, animals, or fungi, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, really minerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, or stimulate growth.

References

  1. 1 2 3 "Beans, White Pearl Haricot, Dried, per kilo". kirkfood.com.au. Archived from the original on 18 February 2017. Retrieved 12 February 2017.
  2. 1 2 3 4 5 Willan, Anne (1989-09-17). La Varenne Pratique: Part 3, Vegetables, Pasta & Grains. p. 205. ISBN   9780991134625.
  3. "Bean (Phaseolus vulgaris)". Pulse Canada. Retrieved 30 August 2014.
  4. "Pea bean". The American Heritage Dictionary. Retrieved 2013-09-17.
  5. Paul Gepts (December 1998). "Origin and evolution of common bean: past events and recent trends". HortScience . 33 (7): 1124–1130. doi: 10.21273/HORTSCI.33.7.1124 . Archived from the original on 2015-10-19. Retrieved 2016-03-16.
  6. [senate.gov/reference/reference_item/bean_soup.htm Senate Bean Soup]
  7. Mark Goodwin (2003). "Crop Profile for Dry Beans" (PDF). Pulse Canada. Archived from the original (PDF) on 27 November 2014. Retrieved 30 August 2014.
  8. 1 2 3 4 "History". Bean Growers Australia. Retrieved 2017-10-06.
  9. 1 2 3 4 James D. Kelly. "One Hundred Years of Bean Breeding at Michigan State University: A Chronology" (PDF). Archived from the original (PDF) on 7 November 2013. Retrieved 30 August 2014.
  10. Schwartz, H.F.; Corrales, M.A.P. (1989). Bean Production Problems in the Tropics. Centro Internacional de Agricultura Tropical (CIAT). ISBN   9789589183045.
  11. GourmetSleuth. "Marrow beans". Gourmet Sleuth. Retrieved 2019-07-30.
  12. Souci SW, Fachmann E, Kraut H (2008). Food Composition and Nutrition Tables. Medpharm Scientific Publishers Stuttgart.
  13. Konar, Nevzat (2013). "Non-isoflavone phytoestrogenic compound contents of various legumes". European Food Research and Technology. 236 (3): 523–530. doi:10.1007/s00217-013-1914-0. S2CID   85373016.
  14. Shutler, Susan M.; Bircher, Gemma M.; Tredger, Jacki A.; Morgan, Linda M.; Walker, Ann F.; Low, A. G. (2007). "The effect of daily baked bean (Phaseolus vulgaris) consumption on the plasma lipid levels of young, normo-cholesterolaemic men". British Journal of Nutrition. 61 (2): 257. doi: 10.1079/BJN19890114 .
  15. Winham, Donna M.; Hutchins, Andrea M. (2007). "Baked bean consumption reduces serum cholesterol in hypercholesterolemic adults". Nutrition Research. 27 (7): 380–386. doi:10.1016/j.nutres.2007.04.017.
  16. Shi, John; Xue, Sophia Jun; Ma, Ying; Li, Dong; Kakuda, Yukio; Lan, Yubin (2009). "Kinetic study of saponins B stability in navy beans under different processing conditions". Journal of Food Engineering. 93: 59–65. doi:10.1016/j.jfoodeng.2008.12.035.
  17. Luthria, Devanand L.; Pastor-Corrales, Marcial A. (2006). "Phenolic acids content of fifteen dry edible bean (Phaseolus vulgaris L.) varieties". Journal of Food Composition and Analysis. 19 (2–3): 205–211. doi:10.1016/j.jfca.2005.09.003.
  18. "How Long Do Beans Last?" . Retrieved 23 November 2014.