Bean FAQs:


Q: Is a bean a common name for large seeds of several genera of the flowering plant family Fabaceae which are used for human or animal food?

A: Yes.

Q: Are beans Burma?

A: Yes, and followed by India and Brazil.

Q: Are beans to drain the water in which the beans have been cooked?

A: Yes.

Q: Are beans a heliotropic plant?

A: Yes, and meaning that the leaves tilt throughout the day to face the sun.

Q: Are beans particularly toxic?

A: Yes, and but other types also pose risks of food poisoning.

Q: Were beans an important source of protein throughout Old and New World history?

A: Yes, and still are today.

Q: Are beans also high in protein?

A: Yes, and complex carbohydrates, folate, and iron.

Q: Were beans not flagged as of 2008?

A: Yes.

Q: Are beans one of the longest-cultivated plants?

A: Yes.

Q: Are beans cooked along with natural carminatives such as anise seeds?

A: Yes, and coriander seeds and cumin.

Q: Are beans a summer crop that need warm temperatures to grow?

A: Yes.

Q: Are beans cooked as vinegar interferes with the beans' softening?

A: Yes.

Q: Were beans used instead of traditional broad beans or chickpeas?

A: Yes, and soaked and ground without boiling, made into patties, and shallow fried.

Q: Are beans a major source of dietary protein in Kenya?

A: Yes, and Malawi, Tanzania, Uganda and Zambia.