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Beans are a powerhouse of nutrition, and they've been a staple in diets around the world for thousands of years. These days it's hard to find a cuisine where these humble legumes wouldn't be involved. They are an incredibly versatile and nutritious food packed with protein, fiber, and essential vitamins and minerals, making them a great choice for those trying to eat healthier. Beans can be used in a variety of dishes, from soups to salads to stews and casseroles, offering endless possibilities regardless of diet.
Whether you're a beginner cook or a foodie with a passion for experimenting, this guide will help you understand everything you ever wanted to know about beans, from their history and etymology to their nutritional benefits. With our handy cooking tips, you'll learn everything you need to get the most out of your next bean dish. So, if you're ready to uncover the secrets of beans, let's get started.
If you ever browsed through a list of staple ingredients online, you might have noticed that beans always make the cut. In fact…
Beans are one of the original vegan proteins. They existed before the über-realistic plant-based meats and provided sustenance before seitan. Technically, beans even pre-date tofu. With up to nine grams of plant-based protein per half-cup serving and very little fat, beans are an efficient, healthy, and tasty way to meet your daily protein needs. From soybeans to chickpeas and black beans to pinto, we’ll go over which beans have the most protein—plus seven bean recipes that’ll teach you how to cook them like a pro. But first, we’ll dive into benefits of incorporating beans into your diet.
Beans are a member of the pulse family. Pulses are the edible seeds of legumes that grow inside pods. While you may be familiar with a handful of bean varieties such as black, garbanzo, pinto, and kidney, the category encompasses over 400 types that are eaten around the world. Beans are universal not only for their abundance but also for their accessibility, affordability, and superior nutritional profile. Rice and beans may be a struggle meal, but there’s a reason so many gravitate to this humble dish. It’s filling, it’s nutritious, and it’s cheap. Given the right preparation and a few seasonings…
Teagasc has confirmed that growing spring beans offers the opportunity to reduce the total nitrogen (N) requirement on tillage farms
This is because the crop only requires phosphorus (P) and potassium (K), depending on soil fertility levels.
In addition, beans will fix N from the atmosphere that remains in the soil for the following crop. This offers a double reduction in farm N requirements at a time of high fertiliser N prices.
In addition, spring beans currently leave a very good margin due to low input costs plus the bean premium.
Spring beans represent an excellent break crop, deliver many rotational benefits – including improved soil health to weed control options, according to Teagasc.
This latter point is particularly relevant as, within most spring cereal scenarios, break crop options are limited.
Beans will deliver rotational benefits such as higher grain yields in the following cereal crop e.g., grain yields can increase from 0.6-1.5t/ha for winter and spring cereal crops.
In addition, beans have a very good integrated pest management (IPM) profile. This is because they have a low input requirement.
They also act to reduce the incidence of yield robbing disease such as take-all, septoria, net blotch and rhyncosporium in…