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The Common bean or haricot is Phaseolus vulgaris of the family Fabaceae. Many common bean varieties belong to this species, and there are also many terms which apply to all or part of the species depending upon variety and treatment.
The common bean was domesticated independently in ancient Mesoamerica and the Andes. It is now distributed globally.
Varieties grown for the dry bean include pinto beans, navy beans or pea beans, kidney beans and black turtle beans. The many varieties grown for the pods are referred to as green beans, string beans or snap beans and include the wax beans. Both bush and running (pole) varieties exist. The colors and shape of pods and seeds vary tremendously.
As well as being high in protein and fiber, the common bean is an excellent source of iron, potassium, selenium, molybdenum and folate.
Dry beans will keep indefinitely if stored in a cool, dry place, but cooking time will increase as beans age beyond one year.
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