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common bean

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Noun1.common bean - the common annual twining or bushy bean plant grown for its edible seeds or podscommon bean - the common annual twining or bushy bean plant grown for its edible seeds or pods
common bean - any of numerous beans eaten either fresh or dried
genus Phaseolus, Phaseolus - herbs of warm regions including most American beans
bush bean - a bean plant whose bushy growth needs no supports
frijol, frijole, kidney bean - the common bean plant grown for the beans rather than the pods (especially a variety with large red kidney-shaped beans)
green bean - a common bean plant cultivated for its slender green edible pods
wax bean - a common bean plant grown for its edible golden pod
2.common bean - any of numerous beans eaten either fresh or dried
bean, edible bean - any of various edible seeds of plants of the family Leguminosae used for food
kidney bean - large dark red bean; usually dried
navy bean, pea bean, white bean - white-seeded bean; usually dried
pinto bean - mottled or spotted bean of southwestern United States; usually dried
frijole - Mexican bean; usually dried
black bean, turtle bean - black-seeded bean of South America; usually dried
fresh bean - beans eaten before they are ripe as opposed to dried
flageolet, haricot - a French bean variety with light-colored seeds; usually dried
common bean, common bean plant, Phaseolus vulgaris - the common annual twining or bushy bean plant grown for its edible seeds or pods


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We found starch from a variety of cultivated plants: squash, Phaseolus beans-either limas or common beans, possibly, but not certainly the former, pacay and peanuts," said Piperno.
Terminology used to refer to the common bean Phaseolus vulgaris varies by country include: haricot (French); kidney and navy (British); habas (Mexican); feijaos (Portuguese); frijoles (Spanish); fagiolo (Italian); bohnen (German).
In the first of five volumes, scientists from Australia, North America, Asia, and Africa explain the genetic resources of grain legumes and how they are being used to improve yields, reduce disease, resist pests, and alter other agronomic traits of the mostly widely grown and consumed legumes: the common bean, pea, pigeonpea, cowpea, faba bean, chickpea, lentil, lupin, mung bean, and azuki bean.
 
 
 
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