Navy bean
The navy bean, haricot, pearl haricot bean,[1] Boston bean,[2] white pea bean,[3] or pea bean[4] is a variety of the common bean (Phaseolus vulgaris) native to the Americas, where it was first domesticated.[5] It is a dry white bean that is smaller than many other types of white beans, and has an oval, slightly flattened shape.[1] It features in such dishes as baked beans,[1] various soups such as Senate bean soup,[6] and even pies.
| Navy Bean |
|---|
| Species |
| Phaseolus vulgaris |
| File:Phaseolus vulgaris white beans, witte boon.jpg | |
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,468 kJ (351 kcal) |
| Carbohydrates | 60.75 g |
| - Sugars | 3.88 g |
| - Dietary fiber | 24.4 g |
| Fat | 1.5 g |
| Protein | 22.33 g |
| Percentages are relative to US recommendations for adults. Source: USDA Nutrient database | |
The green bean plants[2] that produce navy beans may be either of the bush type or vining type, depending on which cultivar they are.[7]
History
The name "Navy bean" is an American term coined because the US Navy has served the beans as a staple to its sailors since the mid-1800s.[8]
In Australia, navy bean production began during World War II when it became necessary to find an economical way of supplying a nutritious food to the many troops—especially American troops—based in Queensland. The United States military maintained a large base in Kingaroy and had many bases and camps throughout south-east Queensland. It actively encouraged the widespread planting of the beans.[8] Kingaroy is known as the Baked Bean Capital of Australia.[8] Another popular name for the bean during this time was "the Yankee bean".[8]
Cultivars
Navy bean cultivars include:
Other white beans
Other varieties of white beans include:
- Cannellini (or fazolia[2]) are a white kidney bean that is popular in central and southern Italy, but first developed in Argentina.[2] They are larger than navy beans and closely related to the red kidney bean[source?] They are used in minestrone soups.[2]
- Lima beans, also known as Butter Beans.
- Great northern, also called "large white" beans, are larger than navy beans as well, but smaller than cannellini beans. They have a flattened shape similar to lima beans and a delicate flavor.
- The runner bean, Phaseolus coccineus, is a large white bean known in Greece as gígantes (Greek: γίγαντες, "giants") and eléfantes (ελέφαντες, "elephants").
- The marrow bean, a medium to large white bean with a bacon-like flavor, which was popular for baked beans in the U.S. in the 19th and early 20th centuries.[11]
Nutritional value
White beans are the most abundant plant-based source of phosphatidylserine (PS) yet known.[12] It contains notably high levels of apigenin, 452±192 μg/kg, which vary widely among legumes.[13]
Consumption of baked beans has been shown to lower total cholesterol levels and low-density lipoprotein cholesterol.[14][15] This might be at least partly explained by the high saponin content of navy beans. Saponins also exhibit antibacterial and anti-fungal activity, and have been found to inhibit cancer cell growth.[16] Furthermore, navy beans are the richest source of ferulic acid and p-coumaric acid among the common bean varieties.[17]
Storage and safety
Dried and canned beans stay fresh longer by storing them in a pantry or other cool, dark place under 75 °F (24 °C). With normal seed storage, seeds should last from one to four years for replanting, with a very large timetable for cooking for well-kept seeds, nearing on indefinite. Avoid beans that are discolored from the pure white color of these beans, as they may have been poorly handled while they dried.[18]
Navy beans being served at the Navy Memorial (2007)
References
- ↑ 1.0 1.1 1.2 Beans, White Pearl Haricot, Dried, per kilokirkfood.com.au. Retrieved 12 February 2017.
- ↑ 2.0 2.1 2.2 2.3 2.4 Willan, Anne. La Varenne Pratique: Part 3, Vegetables, Pasta & Grains (1989-09-17)Anne Willan, Incorporated. p. 205. ISBN 9780991134625.[dead link]
- ↑ Bean (Phaseolus vulgaris)Pulse Canada. Retrieved 30 August 2014.
- ↑ Pea beanThe American Heritage Dictionary. Retrieved 2013-09-17.
- ↑ Paul Gepts. Origin and evolution of common bean: past events and recent trends. HortScience 33 (7) (December 1998). p. 1124–1130. doi:10.21273/HORTSCI.33.7.1124.
- ↑ [senate.gov/reference/reference_item/bean_soup.htm Senate Bean Soup]
- ↑ Mark Goodwin. Crop Profile for Dry Beans (2003)Pulse Canada. Retrieved 30 August 2014.
- ↑ 8.0 8.1 8.2 8.3 History (in en-AU). Bean Growers Australia. Retrieved 2017-10-06.
- ↑ 9.0 9.1 9.2 9.3 James D. Kelly. One Hundred Years of Bean Breeding at Michigan State University: A Chronology. Retrieved 30 August 2014.
- ↑ Schwartz, H.F.. Bean Production Problems in the Tropics (1989)Centro Internacional de Agricultura Tropical (CIAT). ISBN 9789589183045.
- ↑ GourmetSleuth. Marrow beans (in en-US). Gourmet Sleuth. Retrieved 2019-07-30.
- ↑ Souci SW, Fachmann E, Kraut H (2008). Food Composition and Nutrition Tables. Medpharm Scientific Publishers Stuttgart.
- ↑ Konar, Nevzat. Non-isoflavone phytoestrogenic compound contents of various legumes. European Food Research and Technology 236 (3) (2013). p. 523–530. doi:10.1007/s00217-013-1914-0.
- ↑ Shutler, Susan M.. The effect of daily baked bean (Phaseolus vulgaris) consumption on the plasma lipid levels of young, normo-cholesterolaemic men. British Journal of Nutrition 61 (2) (2007). p. 257–265. doi:10.1079/BJN19890114.
- ↑ Winham, Donna M.. Baked bean consumption reduces serum cholesterol in hypercholesterolemic adults. Nutrition Research 27 (7) (2007). p. 380–386. doi:10.1016/j.nutres.2007.04.017.
- ↑ Shi, John. Kinetic study of saponins B stability in navy beans under different processing conditions. Journal of Food Engineering 93 (2009). p. 59–65. doi:10.1016/j.jfoodeng.2008.12.035.
- ↑ Luthria, Devanand L.. Phenolic acids content of fifteen dry edible bean (Phaseolus vulgaris L.) varieties. Journal of Food Composition and Analysis 19 (2–3) (2006). p. 205–211. doi:10.1016/j.jfca.2005.09.003.
- ↑ How Long Do Beans Last?. Retrieved 23 November 2014.