Dry beans are a legume, which is a plant, fruit or seed that is in the Fabaceae family of flowering plants. Beans are one of the most well-known legumes, along with peas, peanuts, soybeans, lentils, and others. The black bean is a medium-sized black colored bean. Black beans are native to the Americas and are a staple of Latin American, Cajun, and Creole cuisines. Broad beans, also known as fava beans, are small and a light green color. Broad beans are one of the earliest plants to have been cultivated by humans. Evidence indicates that these beans were cultivated as early as the seventh century BC in Thailand, with regional variants grown all around the world today.
Uses And Benefits Of Dry Beans
Dry beans can either be purchased canned where they are ready to be eaten right away, although it is recommended they still be cooked. They can also be packaged where most types have to be soaked and then cooked. Dry beans are often used to compliment a variety of different dishes and foods like rice, salads, tacos, soups and more. Dry beans can also be seasoned with a number of different food items, like chicken broth, ham, olive oil, onions and more. An additional benefit is that dry beans can last for many years if they are stored properly.
Dry beans have many healthy aspects to them if one can deal with the flatulence that they are known to cause. Dry beans are known to be high in fiber, iron, zinc, magnesium, copper, and some key vitamins. They are also low in terms of fat content. On top of all of these benefits, dry beans can also serve as a way to obtain a cheap source of protein.
Top Producers of Dry Beans
Indian produces more dry beans than any other country on Earth, followed by Myanmar, Brazil, and the United States. See the table below for full details.