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Roman beans

The fruit of a plant originally from Central and South America. The word "bean" refers to the fruit, the seed and the plant that produces them. The pods of most bean varieties can be eaten fresh (before reaching full maturity). Once they are mature, they are no longer edible; the beans are podded and the seeds, called legumes, can be used fresh or dried, and cooked. The pods can be green (sometimes with purple or red stripes), yellow or purple (becoming green when cooked). They can be long and narrow, straight or slightly curved. Some varieties are stringless, such as snap beans. 

White beans include numerous varieties.
The white kidney bean is kidney-shaped and quite large with blunt ends. The small white bean is not as large.
The Great Northern bean, medium in size, is not as kidney-shaped as the white kidney bean, and is rounder, with rounded ends.
The cannellini bean (very prized in Italy) is slightly kidney-shaped with blunt ends.
The white pea bean, or "navy bean," is the size of a pea and oval in shape.
And the cranberry bean, or "borlotti bean," is large, round and not too mealy, a creamy white color with pink or brown streaks. Very popular in Europe and also known as the "coco bean," it is used in stews and for the French bean dish cassoulet.

White bean varieties are interchangeable in most recipes. They are not as strongly flavored as red beans, and they take on the flavor of the dishes they are cooked in.


The pinto bean loses its markings during cooking and takes on a pink color and creamy texture. It can be used in place of red kidney beans and adds color to dishes. It is delicious made into a purée.
The Roman bean is highly regarded in Italy, where it is called "fagiolo romano." Becoming evenly colored when cooked, it has a mild texture and it absorbs the flavors of the foods it is cooked with. It can be used in place of pinto or red kidney beans.
The red kidney bean has a mild texture and flavor and is used in simmered dishes, where it absorbs the flavors. It is used in chili con carne and is often canned; it can be used in place of Roman or pinto beans.
The flageolet bean is less floury than most other legumes. Often called a "fayot" bean in Europe, in France it is served with roast lamb. It is mostly available dried or canned.
The black bean (or "turtle bean") represents a staple of American cuisine as well as that of Central America and Mexico. In Mexican cuisine, it is used in frijoles refritos (refried beans), in burritos and enchiladas, or in soups and salads.

Buying

Choose: firm, crisp fresh beans, with a good green or golden yellow color, without bruises or brown spots and regular in shape. A little moisture when snapped indicates freshness. 

Avoid: beans that are overripe or too old, as they will be hard and mealy.

Preparing

Wash fresh beans just before using; break off each end and remove the string (if necessary).

Serving Ideas

Fresh beans are more often eaten cooked (hot or cold) than raw. They are served as a side dish or used in salads, soups, stews, marinades and stir-fries. They are delicious as a gratin or dressed with a sauce or vinaigrette. They work well with tomato, thyme, oregano, rosemary, mint, marjoram, mustard, anise, nutmeg and cardamom.

Dried beans are eaten hot or cold, whole or puréed, used in soups, salads, sandwich spreads and main dishes. They are also cooked as a dessert. 

Dried bean purée can be served as a side dish or used as a base for croquettes or patties, 
for example.

Storing

In the fridge: place fresh unwashed beans 2-3 days in a loosely closed or perforated plastic bag.

In the freezer: 12 months. Blanch cut fresh beans 3 min and whole fresh beans 4 min.

Cooking

Fresh green and purple beans need to be cooked with care, as they can lose their color. Cooking time varies depending on the method used, the size of the beans and whether they are whole or cut into pieces. Keep cooking time brief; they will be tastier, more nutritious and more colorful.

Boiled or steamed: 5-15 min.

Dried beans are cooked after soaking. Cooking times vary from 1¹/₂ to 2 hr, according to the variety.

Nutritional Information

red kidney beans

flageolet beans

black beans

pinto beans

fresh green beans

fresh yellow beans

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For more information on bean, visit Britannica.com.

Any of several leguminous plants, or their seeds, long utilized as food by humans or livestock. Some 14 genera of the legume family contain species producing seeds termed “beans” which are useful to humans. Twenty-eight species in 7 genera produce beans of commercial importance, which implies that the bean can be found in trade at the village level or up to and including transoceanic commerce.

The principal Asiatic beans include the edible soybeans, Glycine sp., and several species of the genus Vigna, such as the cowpea and mung, grams, rice, and adzuki beans. The broad bean (Vicia faba) is found in Europe, the Middle East, and Mediterranean region, including the North African fringe. Farther south in Africa occur Phaseolus beans, of the vulgaris (common bean) and coccineus (scarlet runner) species. Some Phaseolus beans occur in Europe also. The cowpea, used as a dry bean, is also found abundantly in Nigeria. See also Cowpea; Soybean.

In the Americas, the Phaseolus beans, P. vulgaris and P. lunatus (lima bean), are the principal edible beans, although the blackeye cowpea, mung bean, and chick pea or garbanzo (Cicer arietinum) are grown to some extent. Phaseolus coccineus is often grown in higher elevations in Central and South America, as is Vicia faba. The tepary bean (P. acutifolius) is found in the drier southwestern United States and northern Mexico. See also Rosales.

Bean plants may be either bush or vining types, with white, yellow, red, or purple flowers. The seed itself is the most differentiating characteristic of bean plants. It may be white, yellow, black, red, tan, cream-colored, or mottled, and range in weight from 0.0044 to over 0.025 oz (125 to over 700 mg) per seed. Seeds are grown in straight or curved pods (fruit), with 2–3 seeds per pod in Glycine to 18–20 in some Vigna.

Beans are consumed as food in several forms. Lima beans and snap beans are used as fresh vegetables, or they may be processed by canning or freezing. Limas are also used as a dry bean. Mung beans are utilized as sprouts. Usage of dry beans (P. vulgaris) for food is highly dependent upon seed size, shape, color, and flavor characteristics, and is often associated with particular social or ethnic groups. See also Legume.

Seeds of the family Leguminosae, eaten as food. Dried beans contain toxic lectins; uncooked or partially cooked beans cause vomiting, diarrhoea, and serious damage to the intestinal mucosa. The lectins are inactivated by boiling for about 10 min., but not by cooking below boiling point.

These seeded pods of various legumes are among the oldest foods known to humanity, dating back at least 4,000 years. They come in two broad categories-fresh and dried. Some beans, such as the black-eyed pea, lima bean and cranberry bean can be found in both fresh and dried forms. Fresh beans are commercially available in their fresh form and are generally sold in their pods. The three most commonly available fresh-bean varieties are the green bean (eaten with its shell or pod), and the lima bean and fava (or broad) bean, both of which are eaten shelled. Store fresh beans in a tightly covered container in the refrigerator for up to 5 days; after that, both color and flavor begin to diminish. If cooked properly, fresh beans contain a fair amount of vitamins A and C; lima beans are also a good source of protein. Dried beans are available prepackaged or in bulk. Some of the more popular dried beans are the black bean, chickpea, kidney bean, pink bean and pinto bean. Dried beans must usually be soaked in water for several hours or overnight to rehydrate them before cooking. Beans labeled "quick-cooking" have been presoaked and redried before packaging; they require no presoaking and take considerably less time to prepare. The texture of these "quick" beans, however, is not as firm to the bite as regular dried beans. Store dried beans in an airtight container for up to a year. Gas and beans: The flatulence caused by dried beans is created by oligosaccharides, complex sugars that-because they're indigestible by normal stomach enzymes-proceed into the lower intestine where they're eaten (and fermented) by friendly bacteria, the result of which is gas (see digestive enzymes). Dried beans are rich in protein, calcium, phosphorus and iron. Their high protein content, along with the fact that they're easily grown and stored, make them a staple throughout many parts of the world where animal protein is scarce or expensive. See also appaloosa bean; azuki bean; bean flakes; bean sauces; bean pastes; borlotti bean; calypso bean; cannellini bean; channa dal; christmas lima; coco blanc beans; dal; fagiolini; fermented black beans; french bean; french navy beans; great northern bean; haricot beans; jacob's cattle bean; marrow bean; mung bean; navy bean; pea bean; pigeon pea; rattlesnake bean; red bean; runner bean; soybean; sprouts; white bean; winged bean; yard-long bean.

noun

The uppermost part of the body: head, noddle, pate, poll. Slang block, conk, dome, noggin, noodle, nut. See body/spirit.

The consumption of beans was prohibited by Pythagoras and Plato to those who desired veracious dreams, as they tended to inflate; and for the purpose of truthful dreaming, the animal nature must be made to lie quiet. Cicero, however, laughed at this prohibition, asking if it is the stomach and not the mind with which one dreams.

Sources:

Cunningham, Scott. Cunningham's Encyclopedia of Magical Herbs. St. Paul, Minn.: Llewellyn Publications, 1985.

Tutor's tip: Have you "been" (past tense of be) in the "bean" (kind of vegetable) "bin" (box)?

LearnThatWord.com is a free vocabulary and spelling program where you only pay for results!

Beans often have individual meanings that depend on the dreamer's personal associations with this particular vegetable. Beans may, for instance, be tied to memories of being nurtured by one's mother as a child. From the perspective of traditional psychiatry, beans can symbolize the phallus and fertility. In folklore, there is the story about a magic bean (Jack and the beanstalk) in which a bean plant provided access to a different realm and, ultimately, to wealth. In the ancient world, such as in classical Greece, beans were a sacred food, associated with the underworld, the dead, transmigration, and immortality.

1. The edible seeds of plants of several genera of Fabaceae (formerly Leguminosae) used for food.
   
2. Seeds or fruits that are themselves beans or that resemble beans.
   
3. Leguminous plants grown for their edible seeds and pods
   

• Head and Neck - bean: Slang. head
• Vines
• Money, Currency, and Denominations - bean: Slang. one dollar
• Baseball - bean: (vb) to throw a pitch that aims at the batter’s head

For other uses, see Bean (disambiguation).

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (June 2007)

"Painted Pony" dry bean (Phaseolus vulgaris)

Bean ( /ˈbiːn/) is a common name for large plant seeds of several genera of the family Fabaceae (alternately Leguminosae) some of which are used for human food or animal feed.

Contents 1 Terminology 2 History 3 Types 4 Toxins 5 Nutrition 6 Flatulence 7 Production 8 See also 9 Footnotes 10 References 11 External links

Terminology

The term "bean" originally referred to the seed of the broad bean, but was later expanded to include members of the genus Phaseolus, such as the common bean and the runner bean, and the related genus Vigna. The term is now applied generally to many other related plants such as soybeans, peas, chickpeas (garbanzos), vetches, and lupins.^{[citation needed]}

"Bean" can be used as a synonym of "pulse," an edible legume, though the term "pulses" is usually reserved for leguminous crops harvested for their dry grain, and usually excludes crops used mainly for oil extraction (such as soybeans and peanuts) or those used exclusively for sowing purposes (such as clover and alfalfa). Leguminous crops harvested green for food, such as snap peas, snow peas, and so on, are classified as vegetable crops.^{[citation needed]}

In English usage, the word "bean" is also sometimes used to refer to the seeds or pods of plants that are not in the family leguminosae, but which bear a superficial resemblance to true beans—for example coffee beans, castor beans and cocoa beans (which resemble bean seeds), and vanilla beans which superficially resemble bean pods.

History

The Beaneater by Annibale Carracci

Beans are one of the longest-cultivated plants. Broad beans, in their wild state are the size of a small fingernail, the seeds were gathered in Afghanistan and the Himalayan foothills.^[1] In a form improved from naturally occurring types, they were grown in Thailand already since the early seventh millennium (BC), predating ceramics.^[2] They were deposited with the dead in ancient Egypt. Not until the second millennium BC did cultivated, large-seeded broad beans appear in the Aegean, Iberia and transalpine Europe.^[3] In the Iliad (late-8th century) is a passing mention of beans and chickpeas cast on the threshing floor.^[4]

The oldest-known domesticated beans in the Americas were found in Guitarrero Cave, an archaeological site in Peru, and dated to around the second millennium BCE.^[5]

Beans were an important source of protein throughout Old and New World history, and still are today.

Most of the kinds commonly eaten fresh come from the Americas, being first seen by a European when Christopher Columbus, during his exploration, of what may have been the Bahamas, found them growing in fields. Five kinds of Phaseolus beans were domesticated^[6] by pre-Columbian peoples: common beans (Phaseolus vulgaris) grown from Chile to the northern part of what is now the United States, and lima and sieva beans (Phaseolus lunatus), as well as the less widely distributed teparies (Phaseolus acutifolius), scarlet runner beans (Phaseolus coccineus) and polyanthus beans (Phaseolus polyanthus)^[7] One especially famous use of beans by pre-Columbian people as far north as the Atlantic seaboard is the "Three Sisters" method of companion plant cultivation:

On the east coast of what would come to be called the United States, some tribes would grow maize (corn), beans, and squash intermingled together, a system which had originated in Mexico. The corn would not be planted in rows as it is today, but in a checkerboard/hex fashion across a field, in separate patches of one to four stalks each.

Beans would be planted around the base of the developing stalks, and would vine their way up as the stalks grew. All American beans at that time were vine plants, "bush beans" having been bred only more recently. The cornstalks would work as a trellis for the beans, and the beans would provide much-needed nitrogen for the corn.

Squash would then be planted in the spaces between the patches of corn in the field. They would be provided slight shelter from the sun by the corn, and would deter many animals from attacking the corn and beans because their coarse, hairy vines and broad, stiff leaves are difficult or uncomfortable for animals such as deer and raccoons to walk through, crows to land on, etc.

Dry beans come from both Old World varieties of broad beans (fava beans) and New World varieties (kidney, black, cranberry, pinto, navy/haricot).

Types

Currently, the world genebanks hold about 40,000 bean varieties, although only a fraction are mass-produced for regular consumption.^[8]

Beans, average, canned, sugarfree

Nutritional value per 100 g (3.5 oz)
Energy	334 kJ (80 kcal)
Carbohydrates	10.5 g
Fat	0.5 g
Protein	9.6 g
Percentages are relative to US recommendations for adults.

Some bean types include:

• Vicia
  • Faba or broad bean
    

    

    Vica faba or broad beans, known in the US as fava beans
• Vigna
  • Aconitifolia or Moth bean
  • Angularis or azuki bean
  • mungo or urad bean
  • radiata or mung bean
  • umbellatta or ricebean
  • unguiculata or cowpea (includes the black-eyed pea, yardlong bean and others)
• Cicer
  • arietinum or chickpea (also known as the garbanzo bean)
• Pisum
  • sativum or pea
• Lathyrus
• Lathyrus sativus (Indian pea)
• Lathyrus tuberosus (Tuberous pea)
• Lens
  • culinaris or lentil
    

    

    Lentils
• Lablab
  • purpureus or hyacinth bean
    

    

    Hyacinth Beans
• Phaseolus
  • acutifolius or tepary bean
  • coccineus or runner bean
  • lunatus or lima bean
  • vulgaris or common bean (includes the pinto bean, kidney bean, caparrones, and many others)
• Glycine
  • max or soybean
• Psophocarpus
  • tetragonolobus or winged bean
    

    

    Psophocarpus tetragonolobus (winged bean)
• Cajanus
  • cajan or pigeon pea
• Stizolobium
  • spp or velvet bean
• Cyamopsis
  • tetragonoloba or guar
• Canavalia
  • ensiformis or jack bean
  • gladiata or sword bean
• Macrotyloma
  • M. uniflorum or horse gram
• Lupinus or Lupin
  • L. mutabilis or tarwi
  • Lupinus albus or lupini bean
• Erythrina
  • E. herbacea or Coral bean

Toxins

Some kinds of raw beans, especially red and kidney beans, contain a harmful toxin (lectin phytohaemagglutinin) that must be removed by cooking. A recommended method is to boil the beans for at least ten minutes; undercooked beans may be more toxic than raw beans.^[9] Cooking beans in a slow cooker, because of the lower temperatures often used, may not destroy toxins even though the beans do not smell or taste 'bad'^[9] (though this should not be a problem if the food reaches boiling temperature and stays there for some time).

Fermentation is used in some parts of Africa to improve the nutritional value of beans by removing toxins. Inexpensive fermentation improves the nutritional impact of flour from dry beans and improves digestibility, according to research co-authored by Emire Shimelis, from the Food Engineering Program at Addis Ababa University. Beans are a major source of dietary protein in Kenya, Malawi, Tanzania, Uganda and Zambia.^[10]

Nutrition

Beans have significant amounts of fiber and soluble fiber, with one cup of cooked beans providing between nine and 13 grams of fiber.^[11] Soluble fiber can help lower blood cholesterol.^[12] Beans are also high in protein, complex carbohydrates, folate, and iron.^[11]

Flatulence

Many edible beans, including broad beans and soybeans, contain oligosaccharides (particularly raffinose and stachyose), a type of sugar molecule also found in cabbage. An anti-oligosaccharide enzyme is necessary to properly digest these sugar molecules. As a normal human digestive tract does not contain any anti-oligosaccharide enzymes, consumed oligosaccharides are typically digested by bacteria in the large intestine. This digestion process produces flatulence-causing gases as a byproduct.^[13][14] This aspect of bean digestion is the basis for the children's rhyme "Beans, Beans, the Musical Fruit".

Some species of mold produce alpha-galactosidase, an anti-oligosaccharide enzyme, which humans can take to facilitate digestion of oligosaccharides in the small intestine. This enzyme, currently sold in the United States under the brand-name Beano, can be added to food or consumed separately. In many cuisines beans are cooked along with natural carminatives such as anise seeds, coriander seeds and cumin.

One effective strategy is to soak beans in alkaline (baking soda) water overnight before rinsing thoroughly. Sometimes vinegar is added, but only after the beans are cooked as vinegar interferes with the beans' softening.

Fermented beans will usually not produce most of the intestinal problems that unfermented beans will, since yeast can consume the offending sugars.

Production

Bean and bean flower cultivated in West Bengal, India

The world leader in production of dry bean is Brazil, followed by India and then China. In Europe, the most important producer is Germany.

Top Ten Dry Bean Producers — 11 June 2008
Country	Production (Tonnes)	Footnote
Brazil	3,330,435
India	3,000,000	F
People's Republic of China	1,957,000	F
Burma	1,765,000	F
Mexico	1,390,000	F
United States	1,150,808
Kenya	535,000	F
Uganda	435,000
Argentina	328,249
Indonesia	320,000	F
World	19,289,231	A
No symbol = official figure, P = official figure, F = FAO estimate, * = Unofficial/Semi-official/mirror data, C = Calculated figure A = Aggregate (may include official, semi-official or estimates); Source: Food And Agricultural Organization of United Nations: Economic And Social Department: The Statistical Division

The world leader in production of Green Bean is China, followed by Indonesia and then Turkey.

Top ten green bean producers — 11 June 2008
Country	Production (tonnes)	Footnote
People's Republic of China	2,485,000	F
Indonesia	830,000	F
Turkey	499,298
India	420,000	F
Spain	225,000	F
Egypt	215,000	F
Italy	187,190
Belgium	105,000	F
Morocco	100,000	F
United States	100,000	F
World	6,371,333	A
No symbol = official figure, P = official figure, F = FAO estimate, * = Unofficial/Semi-official/mirror data, C = Calculated figure A = Aggregate (may include official, semi-official or estimates); Source: Food And Agricultural Organization of United Nations: Economic And Social Department: The Statistical Division

See also

	Food portal
	Agriculture and Agronomy portal

• Common bean
• Pulses
• List of edible seeds
• Baked beans
• Fassoulada

Footnotes

1. ^ L. Kaplan, "Legumes in the History of Human Nutrition" The World of Soy, 2008:27ff.
2. ^ Chester F. Gorman, "Hoabinhian: a pebble-tool complex with early plant associations in Southeast Asia", Science, 1969.
3. ^ Daniel Zohary and Maria Hopf Domestication of Plants in the Old World 2000:114.
4. ^ "And as in some great threshing-floor go leaping From a broad pan the black-skinned beans or peas." (Iliad xiii, 589).
5. ^ Chazan p. 271
6. ^ Domestication, besides involving selection for larger seed size, also involved selection for pods that did not curl and open when ripe, scattering the beans they contained (Kaplan 2008:30)..
7. ^ Kaplan 2008:30f).
8. ^ Laura McGinnis and Jan Suszkiw, ARS. Breeding Better Beans. [Agricultural Research magazine. June 2006.]
9. ^ ^{a b} "Foodborne Pathogenic Microorganisms and Natural Toxins Handbook: Phytohaemagglutinin". Bad Bug Book. United States Food and Drug Administration. http://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/ucm071092.htm. Retrieved 2009-07-11. 
10. ^ Summary: Fermentation 'improves nutritional value of beans' (Sub Saharan Africa page, Science and Development Network website). Paper: Influence of natural and controlled fermentations on α-galactosides, antinutrients and protein digestibility of beans (Phaseolus vulgaris L.)
11. ^ ^{a b} Mixed Bean Salad (information and recipe) from The Mayo Clinic Healthy Recipes. Accessed February 2010.
12. ^ http://www.mayoclinic.com/health/fiber/NU00033
13. ^ Harold McGee. Food and Cooking. p. 486. "Many legumes, especially soy, navy and lima beans, cause a sudden increase in bacterial activity and gas production a few hours after they're consumed. This is because they contain large amounts of carbohydrates that human digestive enzymes can't convert into absorbable sugars. These carbohydrates therefore leave the upper intestine unchanged and enter the lower reaches, where our resident bacterial population does the job we are unable to do." 
14. ^ Peter Barham. The Science of Cooking. p. 14. "we do not possess any enzymes that are capable of breaking down larger sugars, such as raffinose etc. These 3, 4 and 5 ring sugars are made by plants especially as part of the energy storage system in seeds and beans. If we ingest these sugars we can't break them down in the intestines, rather they travel down into the colon where various bacteria digest them - and in the process produce copious amounts of carbon dioxide gas" 

References

• Chazan, Michael (2008). World Prehistory and Archaeology: Pathways through Time. Pearson Education, Inc.. ISBN 0-205-40621-1. 

External links

Wikimedia Commons has media related to: Beans

• Everett H. Bickley Collection, 1919-1980 Archives Center, National Museum of American History, Smithsonian Institution.
• Discovery Online: The Skinny On Why Beans Give You Gas
• Bulgarian Guide: Bean Soup Recipe
• Fermentation improves nutritional value of beans
• Cook's Thesaurus on Beans

This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)

Dansk (Danish)
n. - bønne, bønneplante
v. tr. - slå i hovedet

idioms:

• a bean counter    nøjeregnende person, pindehugger
• full of beans    i højt humør
• know how many beans make five    være vaks, have styr på det
• not have a bean    ikke have en rød reje

Nederlands (Dutch)
boon, knikker, hoofd, op het hoofd slaan

Français (French)
n. - (Bot, Culin) haricot, haricot vert, fève, (US) tête, tronche, cervelle
v. tr. - frapper à la tête

idioms:

• bean counter    (US) gratte-papier (péj)
• full of beans    (US) se gourer complètement, (GB) être en pleine forme
• know how many beans make five    (US) (ne pas) en savoir trois fois rien
• not have a bean    ne pas avoir un clou

Deutsch (German)
n. - Bohne
v. - eins auf die Birne geben

idioms:

• bean counter    Buchhalter, Geizkragen
• full of beans    putzmunter
• know how many beans make five    intelligent und vernünftig sein
• not have a bean    keinen roten Heller haben

Ελληνική (Greek)
n. - φασόλι, φασολάκι, κουκί, κόκκος, σπυρί, (καθομ.) κούτρα, γκλάβα
v. - χτυπώ κατακέφαλα

idioms:

• a bean counter    λογιστής, στατιστικολόγος
• full of beans    ακμαίος, γεμάτος ζωντάνια, εντελώς άσχετος
• know how many beans make five    ξέρω τι μου γίνεται
• not have a bean    είμαι αδέκαρος

Italiano (Italian)
fagiolo, colpire alla testa

idioms:

• bean counter    tesoriere gretto
• full of beans    pieno d'energia
• know how many beans make five    intelligente
• not amount to a hill of beans    di poco valore
• not have a bean    senza un soldo

Português (Portuguese)
n. - feijão (m), vagem (f), semente (f), grana (f), cabeça (f)
v. - dar pancada na cabeça

idioms:

• a bean counter    um contador de migalhas
• bean counter    contador (m) de migalhas
• full of beans    cheio de vida
• know how many beans make five    ser astuto
• not amount to a hill of beans    não ser páreo para alguém
• not have a bean    estar sem dinheiro
• spill the beans    espalhar informação

Русский (Russian)
боб, фасоль

idioms:

• a bean counter    педант
• bean counter    педант, излишне скрупулезный человек
• full of beans    полон энергией
• know how many beans make five    знать, что к чему
• not amount to a hill of beans    бесполезный
• not have a bean    без гроша за душой
• spill the beans    разболтать секрет

Español (Spanish)
n. - judía, alubia, frijol, habichuela, haba
v. tr. - (fig) usar la cabeza

idioms:

• bean counter    director o contador obsesivamente interesado en las ganancias, avaro
• full of beans    rebosar vitalidad
• know how many beans make five    estar muy alerta, saber qué es qué
• not have a bean    no tener un peso

Svenska (Swedish)
n. - böna
v. - slå någon på huvudet

中文（简体）(Chinese (Simplified))
豆子, 击...的头部

idioms:

• a bean counter    统计员, 会计师
• full of beans    精神旺盛的, 弄错的
• know how many beans make five    精明
• not have a bean    身无分文

中文（繁體）(Chinese (Traditional))
n. - 豆子
v. tr. - 擊...的頭部

idioms:

• a bean counter    統計員, 會計師
• full of beans    精神旺盛的, 弄錯的
• know how many beans make five    精明
• not have a bean    身無分文

한국어 (Korean)
n. - 콩[비슷한 열매], 소량
v. tr. - 치다, 투수가 공을 던져 타자의 머리를 맞추다

idioms:

• a bean counter    숫자 계산에 의해 판단하는 사람

日本語 (Japanese)
n. - 豆, 実, わずかの金, 豆に似た実, 頭

idioms:

• a bean counter    計算高い数字バカ
• bean counter    計算高い数字ばか
• not have a bean    ちっとも気にかけない

العربيه (Arabic)
‏(الاسم) فاصوليه, فول, لوبياء, رأس, (فعل) ضربه على رأسه‏

עברית (Hebrew)
n. - ‮שעועית, קטנית, פול, ראש (מדוברת)‬
v. tr. - ‮היכה על הראש‬