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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.

The word "bean" and its Germanic cognates (e. g. German Bohne) have existed in common use in West Germanic languages since before the 12th century, referring to broad beans, chickpeas, and other pod borne seeds. This was long before the New World genus Phaseolus was known in Europe. With the Columbian exchange of domestic plants between Europe and the Americas, use of the word was extended to pod borne seeds of Phaseolus, such as the common bean and the runner bean, and the related genus Vigna. The term has long been applied generally to many other seeds of similar form, such as Old World soybeans, peas, other vetches, and lupins, and even to those with slighter resemblances, such as coffee beans, vanilla beans, castor beans, and cocoa beans. Thus the term "bean" in general usage can refer to a host of different species. Seeds called "beans" are often included among the crops called "pulses" (legumes), As the bean pods mature, they turn yellow and dry up, and the beans inside change from green to their mature colour. Many beans are vines, as such the plants need external support, which may take the form of special "bean cages" or poles. Native Americans customarily grew them along with corn and squash (the so called Three Sisters), with the tall cornstalks acting as support for the beans. In more recent times, the so called "bush bean" has been developed which does not require support and has all its pods develop simultaneously (as opposed to pole beans which develop gradually). This makes the bush bean more practical for commercial production.

Beans were an important source of protein throughout Old and New World history, and still are today. Beans are one of the longest cultivated plants in history. Broad beans, also called fava beans, are in their wild state the size of a small fingernail, and were first gathered in Afghanistan and the Himalayan foothills. An early cultivated form were grown in Thailand from the early seventh millennium BCE, predating ceramics. Beans were deposited with the dead in ancient Egypt. Not until the second millennium BCE did cultivated, large seeded broad beans appear in the Aegean region, Iberia, and transalpine Europe. In the Iliad (8th century BCE), there is a passing mention of beans and chickpeas cast on the threshing floor. The oldest known domesticated beans in the Americas were found in Guitarrero Cave, an archaeological site in Peru, and dated to around the second millennium BCE. Most of the kinds of beans commonly eaten today are part of the genus Phaseolus, which originated in the Americas. The first European to encounter them was Christopher Columbus, while exploring what may have been the Bahamas, and saw them growing in fields. Five kinds of Phaseolus beans were domesticated by pre Columbian peoples: common beans (P. vulgaris) grown from Chile to the northern part of what is now the United States; and lima and sieva beans (P. lunatus); as well as the less widely distributed teparies (P. acutifolius), scarlet runner beans (P. coccineus), and polyanthus beans. One well documented use of beans by pre Columbian people as far north as the Atlantic seaboard is the "Three Sisters" method of companion plant cultivation: Many tribes would grow beans together with maize or "corn", and squash. The corn would not be planted in rows as is done by European agriculture, but in a checkerboard/hex fashion across a field, in separate patches of one to six stalks each. Beans would be planted around the base of the developing stalks, and would vine their way up as the stalks grew. All American beans at that time were vine plants; "bush beans" were cultivated more recently. The cornstalks would work as a trellis for the bean plants, and the beans would provide much needed nitrogen for the corn. Squash would be planted in the spaces between the patches of corn in the field. They would be provided slight shelter from the sun by the corn, would shade the soil and reduce evaporation, and would deter many animals from attacking the corn and beans because their coarse, hairy vines and broad, stiff leaves are difficult or uncomfortable for animals such as deer and raccoons to walk through, crows to land on, and are a deterrent to other animals as well. Beans were cultivated across Chile in Pre Hispanic times, likely as far south as Chiloé Archipelago. Dry beans come from both Old World varieties of broad beans (fava beans) and New World varieties (kidney, black, cranberry, pinto, navy/haricot).

Most of the foods we call "beans", "legumes", "lentils" and "pulses" belong to the same family, Fabaceae ("leguminous" plants), but are from different genera and species, native to different homelands and distributed worldwide depending on their adaptability. Many varieties are eaten both fresh (the whole pod, and the immature beans may or may not be inside) or shelled (immature seeds, mature and fresh seeds, or mature and dried seeds). Numerous legumes look similar, and have become naturalized in locations across the world, which often lead to similar names for different species. +GenusSpecies and Common VarietiesProbable HomelandDistribution, Cultivation and ClimateNotesPhaseolusP. vulgaris: Kidney Bean, Pinto Bean, Navy Bean (Cannellini, Haricot Beans/French Beans/Pole Beans/Bush Beans), Black Beans, Borlotti Beans

P. lunatus: Lima Beans

P. coccineus: Runner Beans, Flat Beans

P. acutifolius: Tepary BeanThe AmericasTropical, Subtropical, Warm TemperateCertain varieties contain high levels of toxic phytohemagglutinin. Requires soaking and then cooking at or above 100C for a minimum of 30 minutes, and ideally much longer. PisumP. sativum: Green Peas/Garden Peas, White Peas, Yellow Peas, Field Peas, Snow Peas, Snap Peas MediterraneanSubtropical, Temperate, Occasionally Cool TropicalVignaV. radiata: Mung Bean

V. mungo: Urad

V. unguiculata (Cowpeas): Yardlong bean, Black eyed Peas

V. aconitifolia: Moth bean

V. angularis: Adzuki beans Mostly South AsiaEquatorial, Pantropical, Warm Subtropical, Hot TemperateCajanusC. cajan: Pigeon PeaIndian SubcontinentPantropical, EquatorialLensL. culinaris (Lentils): Red Lentil, Green Lentil, Puy LentilNear East/LevantTemperate, Subtropical, Cool TropicalCicerC. arietinum: Chickpeas (Garbanzo Beans)Turkey/Levant/Near EastTemperate, Subtropical, Cool TropicalViciaV. faba: Fava Beans (Broad Beans)

V. ervilia: Bitter vetch

V. sativa: Common vetchNear EastSubtropical, TemperateCauses Favism in those susceptible. ArachisA. hypogaea: Peanut (Groundnut)South AmericaWarm Subtropical, Cool TropicalGlycineG. max: SoybeanEast AsiaHot Temperate, Subtropical, Cool TropicalMacrotylomaM. uniflorum: HorsegramSouth AsiaTropical, SubtropicalMucunaM. pruriens: Velvet BeanTropical Asia and AfricaTropical, Warm SubtropicalContains L DOPA, and smaller amounts of other psychoactive compounds. Can also cause itching and rashes on contact. LupinusL. albus: White Lupin
L. mutabilis: Tarwi/Andean LupinThe Mediterranean, Balkans, Levant (albinus), The Andes (mutabilis) Subtropical, TemperateRequires prolonged soaking in the correct way to reduce toxic compounds. CeratoniaC. siliqua: Carob beanMediterranean, Middle EastSubtropical, Arid Subtropical, Hot TemperateCanavaliaC. gladiata: Sword Bean

C. ensiformis: Jack BeansSouth Asia or Africa (C. gladiata), Brazil and South America (C. Ensiformis) TropicalCyamopsisC. tetragonoloba: Guar Bean Africa or South AsiaTropical, Semi AridSource of Guar gumLablabL. purpureus: Hyacinth Bean/Lablab BeanSouth Asia, Indian Subcontinent or AfricaTropicalPsophocarpusP. tetranoglobulus: Winged BeanNew GuineaTropical, EquatorialClitoriaC. ternatea: Butterfly PeaEquatorial and Tropical AsiaTropical, SubtropicalFlowers used as a natural food colouringLathyrusL. sativus: Grass Pea
L. tuberosus: Tuberous Pea Balkans, India or AsiaSubtropicalCan cause Lathyrism if used as staple. TrifoliumT. repens: White Clover

T. pratense: Red Clover Europe and Central AsiaSubtropical, TemperateMedicagoM. sativa: AlfalfaCentral AsiaSubtropical, TemperateMelilotusM. officinalis: Sweet CloverEurope and Central AsiaSubtropical, TemperateContains Coumarins, an important class of perfume ingredients. Coumarin is also a blood thinner. TamarindusT. indica: TamarindAfricaTropical, Subtropical

As of 2023, the Norwegian Svalbard Global Seed Vault holds more than 40,000 accessions of Phaseolus bean species.

Raw green beans are 90% water, 7% carbohydrates, 2% protein, and contain negligible fat (table). In a reference serving, raw green beans supply 31 calories of food energy, and are a moderate source (10 19% of the Daily Value, DV) of vitamin C (15% DV) and vitamin B6 (11% DV), with no other micronutrients in significant content (table).

Many types of bean like kidney bean contain significant amounts of antinutrients that inhibit some enzyme processes in the body. Phytic acid and phytates, present in grains, nuts, seeds and beans, interfere with bone growth and interrupt vitamin D metabolism. Pioneering work on the effect of phytic acid was done by Edward Mellanby from 1939.

Some kinds of raw beans contain a harmful, tasteless toxin: the lectin phytohaemagglutinin, which must be removed by cooking. Red kidney beans are particularly toxic, but other types also pose risks of food poisoning. Even small quantities (4 or 5 raw beans) may cause severe stomachache, vomiting, and diarrhea. This risk does not apply to canned beans because they have already been cooked. A recommended method is to boil the beans for at least ten minutes; under cooked beans may be more toxic than raw beans. Cooking beans, without bringing them to a boil, in a slow cooker at a temperature well below boiling may not destroy toxins. Bean poisoning is not well known in the medical community, and many cases may be misdiagnosed or never reported; figures appear not to be available. In the case of the UK National Poisons Information Service, available only to health professionals, the dangers of beans other than red beans were not flagged as of 2008. Beans are a major source of dietary protein in Kenya, Malawi, Tanzania, Uganda and Zambia.

It is common to make beansprouts by letting some types of bean, often mung beans, germinate in moist and warm conditions; beansprouts may be used as ingredients in cooked dishes, or eaten raw or lightly cooked. There have been many outbreaks of disease from bacterial contamination, often by salmonella, listeria, and Escherichia coli, of beansprouts not thoroughly cooked, some causing significant mortality.

Many edible beans, including broad beans, navy beans, kidney beans and soybeans, contain oligosaccharides (particularly raffinose and stachyose), a type of sugar molecule also found in cabbage. An anti oligosaccharide enzyme is necessary to properly digest these sugar molecules. As a normal human digestive tract does not contain any anti oligosaccharide enzymes, consumed oligosaccharides are typically digested by bacteria in the large intestine. This digestion process produces gases, such as methane as a byproduct, which are then released as flatulence.