Navy bean explained
The navy bean, haricot bean, 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 bean pies.
The plants[2] that produce navy beans may be either of the bush type or vining type, depending on the cultivar.[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:
- "Rainy River"
- "Robust", resistant to the bean common mosaic virus (BCMV),[9] which is transmitted through seeds[10]
- Michelite, descended from 'Robust', but with higher yields and better seed quality[10]
- Sanilac, the first bush navy bean cultivar[10]
Nutritional value
White beans are the most abundant plant-based source of phosphatidylserine (PS) currently known.[11] It contains notably high levels of apigenin,, which vary widely among legumes.[12]
Consumption of baked beans has been shown to lower total cholesterol levels and low-density lipoprotein cholesterol.[13] [14] 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.[15] Furthermore, navy beans are the richest source of ferulic acid and p-coumaric acid among the common bean varieties.[16]
Storage and safety
Dried and canned beans stay fresh longer by storing them in a pantry or other cool, dark place under 75F. 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.[17]
Notes and References
- Web site: Beans, White Pearl Haricot, Dried, per kilo. kirkfood.com.au. 12 February 2017. https://web.archive.org/web/20170218194510/http://www.kirkfood.com.au/product/410-beans-white-pearl-haricot-dried-per-kilo. 18 February 2017. dead.
- Book: La Varenne Pratique: Part 3, Vegetables, Pasta & Grains. 205. 9780991134625. Willan. Anne. 1989-09-17.
- Web site: Bean (Phaseolus vulgaris) . 30 August 2014 . Pulse Canada.
- Web site: Pea bean. The American Heritage Dictionary. 2013-09-17.
- Origin and evolution of common bean: past events and recent trends . Paul Gepts . . December 1998 . 33 . 7 . 1124–1130 . 10.21273/HORTSCI.33.7.1124 . 2016-03-16 . https://web.archive.org/web/20151019124712/http://hortsci.ashspublications.org/content/33/7/1124.full.pdf+html . 2015-10-19 . dead . free .
- senate.gov/reference/reference_item/bean_soup.htm Senate Bean Soup
- Web site: Crop Profile for Dry Beans . Mark Goodwin . Pulse Canada . 2003 . 30 August 2014 . https://web.archive.org/web/20141127064148/http://www.pulsecanada.com/uploads/a2/09/a2097ea4c4b74e2f8ca52c406c144233/Bean-Profile.PDF . 27 November 2014 . dead .
- Web site: History. Bean Growers Australia. en-AU. 2017-10-06.
- Book: Schwartz, H.F. . Corrales, M.A.P. . 1989 . Bean Production Problems in the Tropics . Centro Internacional de Agricultura Tropical (CIAT) . 9789589183045 .
- Web site: One Hundred Years of Bean Breeding at Michigan State University: A Chronology . James D. Kelly . 30 August 2014 . https://web.archive.org/web/20131107201421/http://agbioresearch.msu.edu/uploads/files/Research_Center/Saginaw_Valley/100YrsMSUBeanBreeding.pdf . 7 November 2013 . dead .
- Souci SW, Fachmann E, Kraut H (2008). Food Composition and Nutrition Tables. Medpharm Scientific Publishers Stuttgart.
- 10.1007/s00217-013-1914-0. Non-isoflavone phytoestrogenic compound contents of various legumes. European Food Research and Technology. 236. 3. 523–530. 2013. Konar. Nevzat. 85373016.
- 10.1079/BJN19890114. 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. 257. 2007. Shutler. Susan M.. Bircher. Gemma M.. Tredger. Jacki A.. Morgan. Linda M.. Walker. Ann F.. Low. A. G.. free.
- 10.1016/j.nutres.2007.04.017. Baked bean consumption reduces serum cholesterol in hypercholesterolemic adults. Nutrition Research. 27. 7. 380–386. 2007. Winham. Donna M.. Hutchins. Andrea M..
- 10.1016/j.jfoodeng.2008.12.035. Kinetic study of saponins B stability in navy beans under different processing conditions. Journal of Food Engineering. 93. 59–65. 2009. Shi. John. Xue. Sophia Jun. Ma. Ying. Li. Dong. Kakuda. Yukio. Lan. Yubin.
- 10.1016/j.jfca.2005.09.003. Phenolic acids content of fifteen dry edible bean (Phaseolus vulgaris L.) varieties. Journal of Food Composition and Analysis. 19. 2–3. 205–211. 2006. Luthria. Devanand L.. Pastor-Corrales. Marcial A..
- Web site: How Long Do Beans Last?. 23 November 2014.