The common bean is a plant with many varieties that can be grown for their beans. The vine-like growth habit means they need some support, but the oval leaves and green coloration make it easy to spot on your kitchen counter! Be sure to try out some bean recipes this weekend! They're the most nutrient-dense foods around, and they don't even taste like your average green vegetable. Add these hearty legumes into soups or stews for added protein content (they also have lots in their own right). Canned beans are easy if you need them on hand without having much effort put into making dinner--just heat up with some salt & pepper as well as any other spices preferred before serving up a steamy plateful straight from its canner jar goodness. Providing us all that extra nutrition we need each day while being richly filled with fiber; minerals such selenium an manganese among others vitamins including B1 through E K along Wide.
The seeds called "beans" are often included among the crops called “pulses” (legumes), although they do not always interchangeable. Both terms, beans and pulses can be reserved for grain or combined with other types of produce to make it more appetizing; however these small seed contents don't have any use outside food production unlike larger plant species that yield Forage/ Hay etc.. The United Nations Food Agriculture Organization defines BEANS as applicable only when referring specifically phaseolus Radi traditionally grown worldwide but now mostly domesticated varieties
The summer crop that needs warm temperatures, beans are capable of fixing nitrogen and need less fertilizer than most plants. They also mature quickly—typically 55-60 days from planting to harvest! As the pod becomes yellow during maturation it drying up revealing its inner green color change with time until finally turning brown when fully matured; this process takes place almost entirely internally without any external support such as "bean cages" or poles needed for vine growth (although these can be used if desired). Native Americans traditionally grew them along side corn & squash known locally around here simply enough called 'the 3 sisters'.
The world gene banks hold about 40,000 bean varieties; however only a fraction are mass-produced for regular consumption. The foods we call "beans" or lentils" belong to the same family Fabaceae ("leguminous") plants but come from different genera and species native in various habitats all over Earth depending on their adaptability with humans who cultivate them as well-- quite an interesting reality!
The largest production of beans, especially dry ones takes place in India. The country produces almost 6390 thousand metric tons annually and is followed by Myanmar with a total yield for "Pulses Total (dry)". Other major crops include Beans -26 million tones; Peas-14milliontones , Chick peas 12 millions teols., Cowpease Creeees 6 .99 Million Metric Tons.