Availability and types
Beans are a very common and versatile ingredient found in almost every part of the world. They grow on plants called “bean plants.” Some beans grow on bushes, others climb on vines. Most beans originally come from Central and South America, while other varieties have their roots in Asia or Africa. Today beans are cultivated in many countries because they are easy to grow and thrive in different climates.
Important growing regions include, for example:
- Latin America – many bean species originate here, such as common garden beans and kidney beans.
- North America – also a major producer of beans, especially red kidney beans and pinto beans.
- Europe – in more southern countries like Spain and Italy beans are frequently cultivated.
- Asia – here you find especially soybeans and various green bean species.
- Africa – various indigenous bean species are important for local diets.
Beans come in many different varieties and shapes. They can roughly be divided into two groups: dry beans and fresh or green beans.
- Dry beans: These are beans harvested when the seeds in the pod are dry. Examples include kidney beans, white beans and pinto beans. You usually buy these beans either dried or canned. Dried beans keep for a long time and are well suited if you want to stock up.
- Fresh or green beans: These are harvested when the pod is still green and the beans are still soft. This group includes the familiar green beans, runner beans and stringless beans. They taste crisp and fresh, similar to peas or sweet corn.
There are also special varieties with their own colors and flavors:
- Kidney beans – red and kidney-shaped, popular in chilis and stews.
- White beans – also known as cannellini or navy beans, they become soft after cooking and are good for soups.
- Pinto beans – common in Mexican cuisine, they have a speckled skin.
- Soybeans – processed into tofu, soy milk and other products.
- Snap beans and green beans – fresh and crunchy, often as a side dish or in salads.
- Borlotti or cranberry beans – attractively patterned and mild in taste.
In the supermarket you find beans in different forms: fresh in the produce section, pre-cooked in cans, or dried in packets. Dried beans often need to be soaked (placed in water) and then cooked to become tender. Canned beans are already cooked and therefore convenient when you need something quick.
A simple comparison: think of beans as the bread of the plant world – they are nutritious, filling and available in many “varieties,” just like bread can be white, wholegrain or seeded. Whether you use them fresh, from a can or dried, beans are easy to store, inexpensive and add flavor and energy to many dishes.
You can choose beans depending on the recipe and time available: fresh beans for crispy side dishes, dried beans for long-term storage and hearty stews, and canned beans for quick meals. This gives you a good overview of availability and types of beans so you can always make the right choice when shopping or cooking.
