Pea bean

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Pea beans are several types of common food plants producing beans:

  • Pea bean may refer to a variety of edible common bean (Phaseolus vulgaris) that has been recorded in Britain since the 16th century.[1] The seeds are unusual in being strongly bicoloured (red-brown and white). The plants are a typical climbing bean. The beans are either eaten in the pod like French beans or they may be harvested when mature and eaten as other dried beans.[2] Many seed catalogues list it as Phaseolus aegypticus[2] - a name unrecorded in the botanical literature. There have been other assertions that it is a form of lablab but horticultural consensus places it simply as a variety of Phaseolus vulgaris,[3] closely related to French beans and haricot beans. The term may be used for navy beans.
  • In the US, pea bean is also used to describe small white common beans (Phaseolus vulgaris).
  • The same name is used for Vigna unguiculata subsp. sesquipedalis, also called yard-long bean and cowpea.[4]

References[edit]

  1. ^ Gerard's Herbal 1597 -p.1040 -"The party coloured kidney bean of Egypt Phaseolus Aegypticus
  2. ^ a b Know your vegetables - Pea bean
  3. ^ Vaughan, J. G.; C. A. Geissler (1997). The New Oxford Book of Food Plants. Oxford University Press. ISBN 0-19-854825-7.
  4. ^ "Vigna unguiculata subsp. unguiculata". Germplasm Resources Information Network (GRIN). Agricultural Research Service (ARS), United States Department of Agriculture (USDA). Retrieved 27 June 2015.