Cookbook:Common Bean

Common Bean
Category	Pulses

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The common bean is a variety of legume with many cultivars, all from the species P. vulgaris.^[1][2] This chapter will cover the shelled beans only—for those eaten immature in their pods, see the chapter for green beans.

This variety of bean is much like other pulses. One important consideration, however, is the presence of the toxin phytohemagglutinin in these beans, especially in red kidney beans.^[3] See the section below on their preparation for more information.

A number of names have been given to this group of beans, and there are many varieties.^[1] Some call them all haricots or kidney beans;^[4][5] others reserve "haricot" for the white varieties and use "kidney" for the rest.^[5][4][2] Several common types are described below.

• (Red) kidney bean: large and kidney-shaped; color is anywhere from pink to dark reddish brown; full flavor and firm texture.^[6][4]
• Cannellini bean: also called white kidney bean; mid-size and white in color; thin skin with mild, nutty flavor.^[6][4]
• Navy bean: also called Yankee bean; small in size and rounded in shape; white color and mild flavor; needs long cooking^[6][2]
• Great northern bean: large, white, and rounded; delicate flavor^[6]
• Black (turtle) bean: large with black color; full, sweet flavor^[6][2]
• Cargamanto bean: also called cranberry bean; small size; red-and-white splotched; nutty flavor^[6][2]
• Flageolet bean: small size and kidney-shaped; pale green color; mild and delicate flavor^[4][6][2]
• Pinto bean: also called red Mexican; medium in size with speckled coat^[4][6]

• 
  Red kidney beans
• 
  Pinto beans
• 
  Black beans
• 
  Cannellini beans
• 
  Cranberry beans

Some varieties may be eaten fresh after shelling, while others are dried for long-term storage.^[2] Store dried beans like other pulses away from light, heat, and moisture.

This group of beans must be cooked well in order to destroy the toxic phytohemagglutinin they contain. After softening (such as by soaking), the beans must be cooked at a boil (>200°F/93°C) for at least 10 minutes.^[2][3][7] Slow cooking at low heat without this boiling step makes the toxin even more dangerous than in the raw beans.^[3][7] Even if the beans are tender, they can still be toxic if they have not been boiled for the requisite time.^[2] Commercially canned beans do not need to be boiled, since they are already been sufficiently heat-treated.^[3]

Common beans may be prepared by simple boiling or stewing, and they may be incorporated into a variety of other preparations.^[1]

1. ↑ ^{a b c} McGee, Harold (2007-03-20). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. ISBN 978-1-4165-5637-4.
2. ↑ ^{a b c d e f g h i} Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
3. ↑ ^{a b c d} Farrimond, Stuart (2017-09-19). The Science of Cooking: Every question answered to perfect your cooking. Penguin. ISBN 978-1-4654-7079-9.
4. ↑ ^{a b c d e f} Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
5. ↑ ^{a b} Gisslen, Wayne (2014-04-15). Professional Cooking. Wiley. ISBN 978-1-118-63672-5.
6. ↑ ^{a b c d e f g h} The Culinary Institute of America (CIA) (2011-09-13). The Professional Chef. John Wiley & Sons. ISBN 978-0-470-42135-2.
7. ↑ ^{a b} Research Chefs Association (2016-02-29). Culinology: The Intersection of Culinary Art and Food Science. John Wiley & Sons. ISBN 978-0-470-48134-9.