Navy bean

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The navy bean, haricot bean, pearl haricot bean,[2] Boston bean,[3] white pea bean,[4] or pea bean[5] is a variety of the common bean (Phaseolus vulgaris) native to the Americas, where it was first domesticated.[6] It is a dry white bean that is smaller than many other types of white beans, and has an oval, slightly flattened shape.[2] It features in such dishes as baked beans,[2] various soups such as Senate bean soup,[7] and even pies.

Navy Bean
SpeciesPhaseolus vulgaris
Nutritional value per 100 g (3.5 oz)
Energy1,468 kJ (351 kcal)
60.75 g
Sugars3.88 g
Dietary fiber4.3 g
1.5 g
22.33 g
Percentages estimated using US recommendations for adults.[1]

The green bean plants[3] that produce navy beans may be either of the bush type or vining type, depending on which cultivar they are.[8]

History

Navy beans being served at the Navy Memorial (2007)

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.[9]

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.[9] Kingaroy is known as the Baked Bean Capital of Australia.[9] Another popular name for the bean during this time was "the Yankee bean".[9]

Cultivars

Navy bean cultivars include:

  • "Rainy River"[10]
  • "Robust", resistant to the bean common mosaic virus (BCMV),[11] 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]

Other white beans

Other varieties of white beans include:

  • Cannellini (or fazolia[3]) are a white kidney bean that is popular in central and southern Italy, but first developed in Argentina.[3] They are larger than navy beans and closely related to the red kidney bean[citation needed] They are used in minestrone soups.[3]
  • Lima beans, also known as Butter Beans.
  • Great northern, also called "large white" beans, are larger than navy beans as well, but smaller than cannellini beans. They have a flattened shape similar to lima beans and a delicate flavor.[citation needed]
  • The runner bean, Phaseolus coccineus, is a large white bean known in Greece as gígantes (Greek: γίγαντες, "giants") and eléfantes (ελέφαντες, "elephants").
  • The marrow bean, a medium to large white bean with a bacon-like flavor, which was popular for baked beans in the U.S. in the 19th and early 20th centuries.[12]

Nutritional value

White beans are the most abundant plant-based source of phosphatidylserine (PS) currently known.[13] It contains notably high levels of apigenin, 452±192 μg/kg, which vary widely among legumes.[14]

Consumption of baked beans has been shown to lower total cholesterol levels and low-density lipoprotein cholesterol.[15][16] 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.[17] Furthermore, navy beans are the richest source of ferulic acid and p-coumaric acid among the common bean varieties.[18]

Storage and safety

Dried and canned beans stay fresh longer by storing them in a pantry or other cool, dark place under 75 °F (24 °C). 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.[19]

References