Some Facts and a Little History

• One of the world's most valuable and important foods, beans contain a wealth of fiber, both soluble and insoluble. A diet rich in fiber is a great preventative of coronary heart disease and colon cancer. Beans can provide a reduction in serum cholesterol levels and are also thought to prevent diabetes in at-risk individuals. Additionally, beans contain more protein than any other vegetable; some beans even rival chicken or meat in protein content.
• Beans have been an important part of the human diet for thousands of years. In fact, the Bible makes reference to bean consumption, and beans have even been found in pre-Columbian tombs and the Egyptian pyramids. It’s been said that the Egyptians had temples dedicated to beans, worshipping them as a symbol of life.
• Most historians agree that beans are probably native to ancient Peru. From there, they were no doubt introduced throughout the world by soldiers who carried them as a staple of their diet as they fought ancient wars.
• In the 16th century, fagioli (beans in Italian), were considered so valuable that they were served at court and exchanged by noblemen as gifts.
• The Tuscan people are jokingly called mangia-fagioli (bean-eaters) because they use beans in so many of their recipes.

Beans in Italy

The region of Tuscany is famous for its bean production; cannelloni (white kidney beans) are perhaps the most popular bean, referred to as fagioli. Other popular Tuscan white beans include soranini, toscanello, corona and schiaccioni. While many cooks will substitute one white bean for another, each strain provides its own individual shape and tecture to a given dish.

Borlotti is the beloved bean of northern Italy, considered to be the healthiest due to its high iron concentration. They add a delightful creamy consistency to any recipe.

Fresh or dried fava beans are a staple of Abruzzo, Puglia, Campania as well as Sicily. A staple of southern Italian cuisine, fava beans are hardy and widely available. Purchasing beans that are already skinned and split is the preferred method for ease of preparation. Buying whole beans in their protective skins calls for hours of soaking as well as a tinge of bitterness when they are cooked.

Lentils, or lenticchie, are eaten all across Italy. With their nutty taste, lentils are ideally small and brown. The most select lentils are grown in Umbria, Abruzzo and Sicily. Although lentils do not demand soaking previous to cooking, they are best when soaked for about an hour.

With all beans, keep in mind that the fresher the bean, the better it will taste when used in your favorite recipes.