The term “bean” encompasses various large plant seeds from Fabaceae genera like Phaseolus and Vigna, originally referring to fava beans before broadening to include common beans and runner beans. It now extends to soybeans, peas, lentils, vetches, and lupins. While often used interchangeably with “pulse,” which denotes edible legumes, some limit “pulse” to dry seed varieties.
Common beans, like haricot, are part of the Phaseolus genus and are technically fruit, developing from plant ovaries. Despite being commonly referred to as “vegetables,” these beans are botanically fruit, housing seeds within. This distinction underscores their culinary versatility and importance in various cuisines, including Asian cooking, where beans feature prominently in diverse dishes.
Different terms apply to various bean species within the Phaseolus genus, with common beans being just one variety. These beans, known for their versatility, are integral to cuisines worldwide, including Asian cooking. Varieties like pinto, navy, kidney, and black turtle beans are grown for their dry seeds, while others, such as green, string, snap, and wax beans, are prized for their pods. Both bush and pole varieties thrive, offering a diverse array of pod and seed colors and shapes, contributing to the culinary diversity of Asian dishes.
In Asian cuisine, beans play a significant role, offering texture, flavor, and nutritional value to a wide range of dishes. From hearty stews and curries to refreshing salads and stir-fries, beans add depth and complexity to Asian recipes. Their adaptability allows them to be incorporated into various cooking styles, from traditional to contemporary, making them a staple ingredient in Asian kitchens.
Bean paste is a staple ingredient in Asian cuisine, revered for its rich umami flavor and versatile applications. Made from fermented soybeans, it comes in various forms such as miso in Japan, doenjang in Korea, and doubanjiang in China. These pastes add depth and complexity to dishes like soups, stews, marinades, and sauces, while also offering nutritional benefits. From the hearty richness of red miso to the piquant spiciness of doubanjiang, bean paste elevates the taste of Asian dishes, imparting a distinct savory profile that enhances the overall dining experience. Whether enjoyed as a protein-rich main course, a flavorful side dish or a simple ingredient, beans contribute to the rich tapestry of Asian culinary traditions.
Storage and Use
When purchasing beans, you can choose between fresh, dried, or canned, each offering distinct benefits. Fresh beans, such as green beans or edamame, are found in the produce section and are valued for their crisp texture and vibrant flavor, ideal for salads, stir-fries, and side dishes. They should be stored in the refrigerator and used within a few days for optimal freshness. Dried beans, including varieties like black beans, kidney beans, and chickpeas, are available in bulk or packaged in the dry goods section. While they require soaking and longer cooking times, they are economical, have a long shelf life, and allow you to control the seasoning and texture. Store dried beans in a cool, dry place, where they can last for up to a year. Canned beans, on the other hand, offer the ultimate convenience, being pre-cooked and ready to use straight from the can after rinsing. They are perfect for quick meals and have a long shelf life, making them a pantry staple. However, they may contain added sodium and lack the same texture as freshly cooked beans. Both fresh and dried beans offer superior flavor and texture for culinary enthusiasts, while canned beans provide a quick, easy solution for busy cooks.