Beans

Beans

Regardless of whether they are hot or cold, fresh legumes provide plenty of variety. However, they should not be eaten raw.

Beans are among the oldest cultivated plants on Earth. Depending on the species, they have their origin either in Africa, China, India, Europe, South or North America. You can eat both the pod as well as the seeds inside.

With the thicker shelled beans such as the European broad and fava beans as well as borlotti, mung, kidney and pinto beans it's only the seeds that are cooked and eaten. All parts of the winged or goa bean, one of the most important protein sources in Africa and East Asia, are consumed, including the leaves and roots.

The shape and size of fresh beans are just as varied as their origin, colour and flavour.
For example, the thin, green Asian asparagus bean (also called snake bean or Chinese long bean) can grow up to 90 centimetres whereas the red-white speckled, bittersweet borlotti bean from around the Mediterranean only reaches eight to ten centimetres.

Without exception, fresh beans must be cooked before eating because phasin, the toxic substance they contain, can only be destroyed by heat.

By the way, a pinch of sodium bicarbonate (baking soda) in the cooking water helps the beans become soft more quickly.