arshba.ru

Bean, lat. Phaseolus


Order: Fabales;
Family: Fabaceae;
Genus: Phaseolus;
Species and synonyms: Common bean (Phaseolus vulgaris).

GBIF: Phaseolus vulgaris L.

The most well-known species of beans:

• Common bean, lat. Phaseolus vulgaris;
• Scarlet runner bean, lat. Phaseolus coccineus;
• Lima bean, lat. Phaseolus lunatus;
• Tepary bean, lat. Phaseolus acutifolius.

The first mention of legumes is found in ancient Chinese chronicles dating back to 2800 BC. Beans were brought to Europe after Columbus's second voyage, and from there they reached Russia in the 17th–18th centuries. This is probably why beans were long called "French beans" in Russia. Initially, they were grown as ornamental shrubs, and only later, at the end of the 17th century, did beans become widespread as a vegetable crop.

Beans are annual herbaceous plants. There are both dwarf varieties (from 0.5 m) and climbing varieties with stems up to 3 m long. In terms of composition, bean proteins are close to meat proteins and are absorbed by the body at 75%. In the diet of many southern peoples, beans occupy a most important place. They have many varieties and cultivars. The varieties differ in the shape and color of leaves, flowers, and fruits. Both seeds and pods are used for food.

A few cooking tips:

Before cooking, it is recommended to soak beans in cold water for several (up to 12) hours. This is advisable for two reasons:

• the soaking process softens the beans and returns moisture to them, which reduces cooking time;
• during soaking, oligosaccharides (sugars that are not digested in the human body) dissolve in the water, which cause gas formation and complicate digestion, so during soaking, the water should be changed 2–3 times, and the water should be twice the volume of the beans. Sometimes soda water is added to speed up the process.

To prevent bloating after eating beans, add a little mint or dill during cooking.

It is better to add salt to beans after they are cooked, otherwise they will not soften. If you want the beans not to burst during cooking, pour boiling water over them and do not stir.

To check if the beans are ready, place one on your palm and blow on it. If the skin bursts after cooling, the beans are ready.

Raw beans, especially red ones, contain significant amounts of lectins, which have a toxic effect. To neutralize them, prolonged boiling (at least 30 minutes) in water is required.

Mature bean seeds, like many types of legumes, cannot be eaten raw.

Dried beans can be stored for a very long time, almost without losing their flavor (some varieties retain their germination for up to 6 years), so dishes can be prepared from them all year round. Green beans are best cooked in season. Although frozen or canned pods also have excellent taste.


LOBIO

A huge number of dishes are prepared from beans and their various types. For example, French Cassoulet is a thick bean stew with herbs and meat. The analogue of Cassoulet in Portuguese-speaking countries is Feijoada, and in Spanish cuisine — Fabada. Beans arrived in Georgia in the second half of the 16th century (Javakhishvili, 1987) from Turkey to Guria, and then to Megrelia and Abkhazia. In Georgian and Abkhaz cuisines, the most popular bean dish is Lobio (Abkh. aҟәыd, Georgian ლობიო).

When choosing a bean variety for Lobio, it should be remembered that the richest flavor comes from dark red and small black beans. Light bean varieties are much milder in taste, but more caloric than dark ones. These hearty varieties make excellent Rachin pies with beans Lobiani. Light brown beans make a very tender Lobio with a hint of chestnuts. Green beans are used to make green Lobio.

It is worth noting that before beans were brought by Columbus to the Old World, Lobio was prepared from other types of legumes — plants of the same family Fabaceae, but from other genera. One of them, from the genus Lablab, is called Lablab, or Hyacinth bean, or Egyptian bean (lat. Lablab purpureus). It is a climbing perennial plant with a thicker seed coat and lower yield than common beans. Nevertheless, Lablab is a very popular vegetable in many national cuisines of Asia and Africa, especially in India, China, and Japan. Incidentally, the name of the genus Lablab likely comes from leblebi (Turkish: leblebi) — a delicacy made from roasted chickpea seeds.

Two other species from the genus Vigna — Georgian: ძაძა (dzadza). These are Vigna unguiculata / sinensis (Cowpea) and Vigna angularis (Adzuki bean). These are annual plants. Valuable food, fodder, and green manure crops (enrich the soil with nitrogen). Several local unique varieties are also known: Vigna angularis, variety Masha Lobio (მაშა ლობიო); Vigna angularis, variety Tsi-Lobio (წი-ლობიო); Vigna unguiculata, variety Shavkucha (შავკუჭა).

Their wide distribution in Georgia is also confirmed by the diversity of names:

• in Imeretian: Dzadza (ძაძა), Masha Lobio (მაშა ლობიო), Mamakalia (მამაკალია), Prili Lobio (წვრილი ლობიო), Mitsa Lobio (მიწა ლობიო);
• in Megrelian: Dikhash Lebia (დიხაშ ლებია), Che Chiphelebia (ჩე ჭიფელებია), Che Chkhiralebria (ჩე ჩხირალებია), Girdze Lebia (გირძე ლებია);
• in Gurian: Mitsis Lobio (მიწის ლობიო), Grdzeli Lobio (გრძელი ლობიო);
• in Kakhetian: Mashi (მაში), Masha (მაშა), Plava Lobio (ფლავა ლობიო), Mamikalia Lobio (მამიკალია ლობიო), Kuchshava Lobio (კუჭშავა ლობიო), Shavkucha Lobio (შავკუჭა ლობიო), Tuchshava Lobio (ტუჩშავა ლობიო);
• in Kizikian: Pirshava Lobio (პირშავა ლობიო), Ziiniki Lobio (წვნიკი ლობიო).

By the abundance of names, it can be concluded that these crops were distributed in almost all regions of Georgia. They were widely cultivated until the 1920s, but were gradually replaced by new varieties of Common bean.

Bean varieties mainly differ:

• in shape, size, and color of pods and seeds;
• in consumer qualities: grain (common, shelling) and asparagus (pod, vegetable, sugar);
• in growth type: bush and climbing;
• in ripening time: early (up to 65 days), mid-season (65–100 days), and late (more than 100 days).

SOME GEORGIAN GRAIN VARIETIES OF COMMON BEAN ^{[1] [3]}

	Dedopala (დედოფალა)
	Gurula (გურულა)
	Kona (ქონა)
	Lapata (ლაპატა)
	Mertskhala (მერცხალა)
	Mindvris Batumela (მინდვრის ბათუმელა)
	Mindvris Tsiteli (მინდვრის წითელი)
	Saris Batumela (სარის ბათუმელა)
	Shulavera (შულავერა)

SOME RUSSIAN GRAIN VARIETIES OF COMMON BEAN ^{[3] [4] [5]}

	Openwork gazebo
	Anfisa
	Ballad
	Bezenchukskaya white
	Bicolor
	Borlotto (Speckled)
	Violet (Duchess)
	Varvara
	Geliada
	Gornal
	Gribovskaya
	Golden
	Inga
	Yin-Yang
	Spanish white
	Royal
	Little Red Riding Hood
	Swallow
	Boat
	Spade
	Lukerya
	Marquise
	Skyscraper
	Nerussa
	Oka
	Omichka
	Omsk jubilee
	Oran
	Pervomayskaya
	Parrot
	Ruby
	Gardener
	Samara white (Samaryanka)
	Serenade
	Snezhana
	Stanichnaya
	Arrow
	Tip-Top
	Ufimskaya
	Fora
	Khabarovskaya
	Chocolate girl
	Eureka
	Yuzhanka (Motley)

SOME EUROPEAN GRAIN VARIETIES OF COMMON BEAN ^{[2] [3]}

Below are listed: variety name (synonyms), weight of 100 seeds.

WHITE SEED

	Small White (Garbancillo, Arrocina), 27 g.
	Navy (Chichos Blancos), 22 g.
	Great Northern (Garbanzo, Gallega de Carballo, De Peón, Sorana), 45 g.
	Marrow (Blanca Redonda, Pocha, Riso Bianco, Fagiolo di Controne), 43 g.
	Large Great Northern (Plancheta), 58 g.
	Hook (Ganxet), 45 g.
	Canellini (Alubia, Pinet, Granjilla, Haricot Blanc, Fasolia, Fagioli, Feijão Branco, Canellino), 74 g.
	White Kidney (Flageolet, Blanca de Riñón), 66 g.
	Favada (Faba, Granja), 98 g.

WHITE (BI-COLOURED) SEED

	Hen Eye (Ollo de Pita, Nasieddu), 57 g.
	Rounded Caparron (Caparrón Redondo, Tuvagliedda), 49 g.
	Red Caparron (Red Calypso, Caparrón rojo), 73 g.
	Kindney Caparron (Caparrón de Riñón), 64 g.
	Favada Pinto (Faba Pinta, Speckled Brown Cow Beans), 79 g.

CREAM SEED

	Carioca, 21 g.
	Mulatihno, 23 g.
	Dark Garbanzo (Garbanzo Oscuro), 50 g.
	Sargaço (Feijão Sargaço), 48 g.
	Mottled Canellini (Manteca Jaspeada), 52 g.
	Riscado (Feijão Riscado), 59 g.
	Pinto (Pinta), 42 g.
	Ojo de Cabra (Borlotto Lingua di Fuoco, Ciuoto, Marucchedda), 58 g.
	Bayo Gordo (Feijão Sete Semanas, Tabacchino), 57 g.
	Cranberry (Pinta de León, Vermont Cranberry), 61 g.
	Canela (Yellow Flageolet), 61 g.
	Large Cranberry (Avinado), 72 g.

YELLOW SEED

	Small Yellow (De Aceite), 44 g.
	Garbancillo (Garbanzo Amarillo, Verdolino), 49 g.
	Canario Bola (Amarilla Peón, Amarilla Redonda), 59 g.
	Azufrado, 79 g.

BROWN SEED

	Chumbinho (Garbanzo Marrón), 31 g.
	Brown Marrow (Marrón Redonda), 42 g.
	Brown Garbanzo (Garbanzo Marrón), 48 g.
	Manteca, 60 g.

PINK SEED

	Rosada, 53 g.
	Light Red Kidney (Alubia Rosada), 68 g.

RED SEED

	Small Red (Chicho Rojo), 32 g.
	Sangretoro (Morada Redonda, Del Vino), 49 g.
	Guernikesa, 33 g.
	Red Pinto (Palmeña), 58 g.
	Large Red Mottled (Rojo Moteado, Baccicia), 74 g.

PURPLE SEED

	Morado, 41 g.
	Purple Caparron (Caparrón Morado), 42 g.

BLACK SEED

	Black Turtle (Negrita), 22 g.
	Negro Brillante (Tolosana), 39 g.
	Black Canellini (Faba Negra, Black Valentine), 40 g.
	Black Mottled (Negra Pinta), 46 g.

SOURCES

^[1] Agricultural biodiversity of Georgia.
^[2] Catalogue of Bean genetic resources. Amurrio 2001.
^[3] Genesys. Genetic resources of agricultural plants of the world.
^[4] State Register. Plants. 2022.
^[5] GOSSORTKOMISSION