You are 100% right!
The most delicious! 😋🤤

Puerto Rican beans with ajises, recaito and the other organic spices are the bomb!

My favorite Beans are Pinto Beans and Mayocoba Beans.

I am 73 and trying hard not to be a Diabetic, so, before I watched this video, I began eating Lentils, steamed broccoli and Cauliflower with baked chicken and I can't be happier.

beans for breakfast
beans for dinner
beans for her tea
if i could only be a bean
how happy i would beans
for brea .............................and on and on

My family has been growing borlotto "cranberry" beans for years, they are delicious and taste like they've been seasoned when cooked

Beans are fantastic

Oregon Giants-----that's the bean I enjoyed the most. You have to grow your own, no grocery would bother with them.

When I was growing up, we always grew Crowder peas.  I have neve seen anyone talk about them.  They are delicious.  I grew up in a family where beans were cooked at least once weekly.  They could be pintos or large limas usually but occasionally we would have navy beans or small lima beans.  Beans, beans, the musical fruit. They more you eat, the more you toot.

Bambara peanut is used to make okpa. Plus in west Africa the black eyed peas have a cousin a kind of brown beans known as honey beans. Probably the sweetest beans on the planet. Taste like honey

I always soak beans overnight, then pressure-cook them to prevent any health hazards.

Cargamonto & borolotti are different from cranberry beans. They’re the same species but are different variants. It’s a difference that matters quite a bit.

My family had speckled butter beans.  The seeds were kept across generations.

I learned, the hard way, the need to soak beans and remove the coating before making a meal with them. I wanted to make chili but I hated the red beans in the chili I had as a child. I found some small (raw) beans at a farmers market. I knew I had to soak them and cook them before adding the to the rest of the ingredients. I was unprepared for the smell! I thought that I had gotten some bad beans. The smell only got worse the longer I cooked them. It wasn't until a friend of mine told me that the reason the beans were soaked and rinsed repeatedly was to remove the coating from the beans. It was the coating that produced the smell. Needless to say, the chili was a disaster. I use canned beans now.

OMG I fken LOVED this video SOOOOOOOO much <3 <3 <3 <3 <3 You just helped me choose some new plants for my backyard garden. The flowers of some of these beans are absolutely STUNNING!!!

A few lines of caution about some species of chickpea? 'Lathyrism' is an incurable nerve damage syndrome that happens when too large a fraction of the diety, for too long, is (some types of) chickpeas. Not to warn anyone off, a can or two a week won't cause it.

How about the “has been “ ?

* Black beans
* 😳 Kidney beans 🫘
IF eaten raw can send you to the hospital real fast. Also soak overnight, drain, rinse and cook on high heat. Never from raw in a slow cooker. Never.
* Pinto beans, great to make refried beans. Grow well in hot dry climates.
A true comfort food.
* Lima beans. Should always be cooked untill real soft. A nutrition powerhouse.
😳 NEVER eat them raw, that's extremely dangerous for animals and humans alike.
* Canolini beans. Very Italian.
Related to kidney beans.
NEVER ever eat them raw.
Need to be cooked untill creamy.
* Cranberry beans. Definitely beautifu,l until cooking them. Good food.
Great in soups and stews.
* Fava beans.
😳 Some people, from certain ethnicities, have a genetic condition, where it is nearly deadly to eat these. Can be tested as babies for this condition.
Most people though have no issues at all eating fava beans.
* Navy beans. Definitely dependable. Great in soups too. Very mild and versatile in diverse recipes.
* Chick peas, also called garbanzo beans.
Very popular. Definitely healthy.
Look up aqua-faba, a vegan egg substitute.
* Black eyed pea, bean. A member of the cow-bean family. Thrives in arrid conditions.
Hopping John, see recipes.
* Yard-long bean, definitely quite long.
* Lentils, a most wonderful healthy and versatile food. Even pharaohs dined on lentils. Fast cooking. Varieties. Nutrition powerhouses.
* Mung beans, often eaten sprouted, in Oriental cuisine. Plenty of ways to enjoy.
High protein, in combination with rice or noodles.
* Adzuki beans. Used in many Oriental sweet recipes. Versatile food. Remarkably nutritious.
* Edamame. Still in it's light green pods. Soy beans, tender and picked while still tender and green.
Also a complete protein.
* Winged bean, even the leafes, flowers, and root tubers, everything edible. Mature seeds contain 35% protein.
Like other beans, the plants fixate nitrogen to the soil.
* Bambera ground nut. Ripen underneath the surface.
A lifeline for African farmers.

Did you miss the ebony bean?  I think it, too, belongs to the legume/bean family.

It grows on a large evergreen tree native to the lower Rio Grande Valley of South Texas and in Mexico.

Red lentils are split open (cracked) brown lentils, without the brown husk cover, hence the reason they cook faster then the brown lentils.