Phaseolus vulgaris, or Common Bean, is a herbaceous annual plant grown for its edible bean. The Common Bean can be eaten dry or green. The Common Bean can be roughly divided into three categories: green and yellow snap beans (also known as string beans), shell beans, and dry beans.
The Common Bean is a highly nutritious source of starch, protein, dietary fiber, iron, potassium, and other minerals. It is usually prepared by boiling. Soaking it first will shorten cooking time, but the Common Bean should be boiled for at least 10 minutes to degrade the toxic compound lectin phytohaemagglutinin found in raw bean seeds.
The commonest of Common Beans are the pinto bean, navy bean, kidney bean (aka red bean), and black bean, but there are hundreds of other Common Bean varieties. The Common Bean is a staple of the world's diet, and particular varieties appeal to each nation's palate, such as the Flageolet bean in France, the Borlotti bean in Italy, or the Black turtle bean in Latin America.
Beans grow very quickly and can be harvested green four to six weeks after sowing. Frost will kill bean plants, so plant in mid-spring or summer. Sow seeds directly into beds about 3 to 5 inches deep. Ample sunlight and water are essential for good growth. Bean root systems are shallow, so be careful when cultivating between rows that you don't damage extended roots.
Pick beans every three or four days. Pods should snap easily and contain seeds that are not completely developed. Picking frequently will produce greater yields, but avoid picking in very hot or cold weather.