Phaseolus vulgaris, the common or kidney bean, is a fast-growing annual legume grown for its edible pods and dry seeds. It is sown after frost, grown as a bush or climbing type, and needs warmth and consistent moisture.
Family
Fabaceae (Pea & bean family)
Grows as
Shrub, Climber, Annual
Light
Full sun
Water
Water regularly at the base, especially during flowering and pod set, and avoid wetting the foliage.
Soil
Well-drained, fertile loam with moderate organic matter; slightly acidic to neutral.
Temperature
18–30 °C; protect from frost, growth stops below about 10 °C.
How easy
Easy
Safety
Toxic: Raw or undercooked dry beans contain phytohaemagglutinin, a lectin that causes nausea, vomiting and diarrhea; soak and boil for 30 minutes to destroy it, and avoid slow cookers that stay near 80 °C.
Edible
Yes, some parts
Native range
Mexico to NW. Venezuela and N. Argentina
Climate
seasonally dry tropical
About
Phaseolus vulgaris, the common bean, is a herbaceous annual plant. Its botanical classification, along with other Phaseolus species, is as a member of the legume family, Fabaceae. It forms a green-leaved vine which produces beans inside of pods.
All wild members of the species have a climbing habit, but many cultivars are classified either as bush beans or climbing beans, depending on their style of growth. In 2022, 28 million tonnes of dry common beans were produced worldwide, led by India with 23% of the total.
How to grow it
Good commercial yield in favorable environments under irrigation is 5 to 7 tonnes per hectare (2 to 3 short ton/acre) fresh and 1.4 to 1.8 t/ha (0.6 to 0.8 short ton/acre) dry seed.
Safety
The toxic compound phytohaemagglutinin, a lectin, is present in many common bean varieties but is especially concentrated in red kidney beans. White kidney beans contain about a third as much phytohaemagglutinin as the red variety; broad beans (Vicia faba) contain 5–10% of the amount that red kidney beans contain.
Phytohaemagglutinin can be inactivated by a two-step process. The United States Food and Drug Administration recommends soaking the dry beans for at least five hours in water, which should then be discarded; this first step is largely for reducing indigestible carbohydrates. Then boiling the hydrated (wet, soft) beans for 30 minutes to ensure they reach a sufficient temperature for long enough to destroy the toxin completely.
Where it grows
Wild P. vulgaris is native to the Americas. It was domesticated separately in Mesoamerica and in the southern Andes region some 8000years ago, giving the domesticated bean two gene pools.
Text excerpted from the Wikipedia article Phaseolus vulgaris by its contributors, under CC BY-SA 4.0; the excerpts and the care summary drawn from them are shared under the same licence.
The care summary was written by AI (Claude, Anthropic) from the sources on this page, with general growing knowledge where they are silent. Check before relying on it.
Life form, climate and native range: World Checklist of Vascular Plants, Royal Botanic Gardens, Kew (CC BY 3.0), reformatted; see Plants of the World Online.