Dry beans are annual legumes grown for their seed. There are several varieties of dry beans including pinto, (light speckled kidney beans), great northern, navy, pea or small white, small red, pink, kidney, white marrow, faba, flat small white and yellow eye. When the European explorers returned from the Americas to their home ports, they brought with them new food crops including beans. Common beans (Phaseolus vulgaris) still represent an excellent whole food and people should be encouraged to incorporate more beans in their diet.
White beans contain high proportions of starch and protein with unique properties, together with protein, energy, calcium, iron, folic acid and vitamin E, as well as other nutrients necessary for the diet. Cooked dried beans can be used as a meat alternative, with 250ml (or 1 cup) containing approximately 220 calories. Beans can be stored longer than any other protein source and contain valuable folic acid (8 vitamin) and minerals like iron, zinc and magnesium.
• White Beans (Sira, Chali, Sugar, Dermason, Navy, Horoz, Great Northern, Alubia)
• Barbunia (Light Speckled Kidney Beans/Cranberry Beans)
• Red Kidney Beans
• Black Beans
• Faba Beans