THE BEAN

1.Why are the vegetables important? All vegetables have well-balanced contents of carbohydrates and proteins and represent an important source of calories for the people that are following an all-natural diet such as vegans and vegetarians. Vegetables and especially beans, fresh bean, green bean or seeds represent a very nutritious variety of plant. In the same family with peas, grey pea or lentil, the bean has a large content of essential fibers and a small amount of fats that makes them extremely important in modern diets. All vegetables have well-balanced contents of carbohydrates and proteins and represent an important source of calories for the people that are following an all-natural diet such as vegans and vegetarians. Vegetables and especially beans, fresh bean, green bean or seeds represent a very nutritious variety of plant. In the same family with peas, grey pea or lentil, the bean has a large content of essential fibers and a small amount of fats that makes them extremely important in modern diets.

2.National and traditional food Romania’s National Day, 1 st December, is celebrated also with a traditional meal- the main ingredient, the bean, being very popular among people’s taste - Pork barrel with bean This recipe combines healthy and tasty elements that can be found in any Romanian kitchen. Romania’s National Day, 1 st December, is celebrated also with a traditional meal- the main ingredient, the bean, being very popular among people’s taste - Pork barrel with bean This recipe combines healthy and tasty elements that can be found in any Romanian kitchen.

3. Short history of the plant The bean is original from Peru and has been brought in Europe after the discovery of America. These days it is cultivated all around the world. It is considered to be 8000 years old. They call it one of the “three sisters” of pre Columbian cuisine together with corn and pumpkins. phaseolus-vulgaris/ phaseolus-vulgaris/ The bean is original from Peru and has been brought in Europe after the discovery of America. These days it is cultivated all around the world. It is considered to be 8000 years old. They call it one of the “three sisters” of pre Columbian cuisine together with corn and pumpkins. phaseolus-vulgaris/ phaseolus-vulgaris/

Green bean The green bean is cultivated late in spring, when the temperatures are getting high (the end of April and beginning of May). The seeds germinate at 8/ 10 degrees and during its growth it requires a temperature of 20/ 25 degrees. Low temperatures delay the growth while severe cold destroy the cultivated areas. The bean resists well to drought, it needs moderate humidity especially in the pollination period. There are two types of green bean- small and climbing. The green bean’ harvest starts in days since the blossom period. The green bean is cultivated late in spring, when the temperatures are getting high (the end of April and beginning of May). The seeds germinate at 8/ 10 degrees and during its growth it requires a temperature of 20/ 25 degrees. Low temperatures delay the growth while severe cold destroy the cultivated areas. The bean resists well to drought, it needs moderate humidity especially in the pollination period. There are two types of green bean- small and climbing. The green bean’ harvest starts in days since the blossom period.

Benefits Green bean contains vitamins A, B, C, mineral salt : Calcium, Phosphorus, Silicium, carbon hydrates, Cobalt, Cooper. Dry bean contains a high quantity of proteins, ten times higher than green bean. It reduces the risks of colon cancer, reduces the blood cholesterol and heart diseases and fortifies the immune system. ( e_si_fructe/Fasolea( e_si_fructe/Fasolea) Green bean contains vitamins A, B, C, mineral salt : Calcium, Phosphorus, Silicium, carbon hydrates, Cobalt, Cooper. Dry bean contains a high quantity of proteins, ten times higher than green bean. It reduces the risks of colon cancer, reduces the blood cholesterol and heart diseases and fortifies the immune system. ( e_si_fructe/Fasolea( e_si_fructe/Fasolea)

Varieties pe-scurt-despre-boabe-partea-1-fasolea/ pe-scurt-despre-boabe-partea-1-fasolea/ There are over 200 sorts of bean. Among the best are: fresh bean (yellow and green, white bean, Kidney bean, „Borlotti”, Mexican bean). Small sorts of bean: Beste von Allen,, Galbena Untoasa, Galbena de Modova. Climbing sorts of bean : Grasa de Transilvania, Pestriţa de Moldova, Aurie de Bacău. In the world there are hundred varieties of dry bean. We shall present only a selection of those sorts that are most common in our market and also in exotic foods stores. There are over 200 sorts of bean. Among the best are: fresh bean (yellow and green, white bean, Kidney bean, „Borlotti”, Mexican bean). Small sorts of bean: Beste von Allen,, Galbena Untoasa, Galbena de Modova. Climbing sorts of bean : Grasa de Transilvania, Pestriţa de Moldova, Aurie de Bacău. In the world there are hundred varieties of dry bean. We shall present only a selection of those sorts that are most common in our market and also in exotic foods stores.

Black bean is a variety of soy bean with black, rounded, shiny seeds. In Chinese cuisine fermented black bean it is widely used as main ingredient. Black bean is a variety of soy bean with black, rounded, shiny seeds. In Chinese cuisine fermented black bean it is widely used as main ingredient.

Small black bean it is kidney shaped, it has a black peel and white core. It is very popular in South and Central America and it is used to prepare Brazil traditional food - feijoada. Small black bean it is kidney shaped, it has a black peel and white core. It is very popular in South and Central America and it is used to prepare Brazil traditional food - feijoada.

The black eye pea is typical for Indian and Caribbean cuisine. It has round seeds with a light color „sealed” with a black eye. Due to its creamy texture and sweet taste, the black eye pea is wonderful in soups. The black eye pea is typical for Indian and Caribbean cuisine. It has round seeds with a light color „sealed” with a black eye. Due to its creamy texture and sweet taste, the black eye pea is wonderful in soups.

Canellini bean is a variety cultivated on a large scale in Italy. With large white seeds, the Cannellini bean is very good for soups, salads, casseroles and tuna dishes. Canellini bean is a variety cultivated on a large scale in Italy. With large white seeds, the Cannellini bean is very good for soups, salads, casseroles and tuna dishes.

Haricot bean is the most cultivated variety of bean. With medium sized seeds and light cream color this is a very popular sort in Western world / the famous French casseroles have it as main ingredient. Haricot bean is the most cultivated variety of bean. With medium sized seeds and light cream color this is a very popular sort in Western world / the famous French casseroles have it as main ingredient.

RECIPIES

Green bean with garlic The green beans with garlic are delicacy in the fasting period and they made a great salad. Simply boiled with water and salt, sprinkled with olive oil and garlic, the green beans are a tasty and healthy plate. Portions: 4 Time of preparation: 1 hour. Ingredients: 1, 4 kilos of green beans 6 spoons of oil 6/7 cloves of garlic 2 spoons of parsley and/or dill Salt, pepper, 2 spoons of lemon juice The green beans with garlic are delicacy in the fasting period and they made a great salad. Simply boiled with water and salt, sprinkled with olive oil and garlic, the green beans are a tasty and healthy plate. Portions: 4 Time of preparation: 1 hour. Ingredients: 1, 4 kilos of green beans 6 spoons of oil 6/7 cloves of garlic 2 spoons of parsley and/or dill Salt, pepper, 2 spoons of lemon juice

Preparations: Put to boil 3 litres of water with salt. Cut the green bean’s ends and then cut them in 2 or 3 pieces. Boil the beans a few minutes, they should be cooked but not overdone. Drain the green beans. Sprinkle the beans with oil while they are hot. Peel and chop the garlic. Then cut the parsley, add the cold beans with the garlic and mix them all. You could also add some lemon juice, but not in the original recipe. Season with salt and pepper. Cover and put them in fridge for at least 30 minutes. Green beans with pepper are served cold or at the room’s temperature. usturoi-1.html usturoi-1.html Preparations: Put to boil 3 litres of water with salt. Cut the green bean’s ends and then cut them in 2 or 3 pieces. Boil the beans a few minutes, they should be cooked but not overdone. Drain the green beans. Sprinkle the beans with oil while they are hot. Peel and chop the garlic. Then cut the parsley, add the cold beans with the garlic and mix them all. You could also add some lemon juice, but not in the original recipe. Season with salt and pepper. Cover and put them in fridge for at least 30 minutes. Green beans with pepper are served cold or at the room’s temperature. usturoi-1.html usturoi-1.html

Smashed beans Ingredients: 500 grams of beans 3 onions, 5 cloves of garlic 1 carrot, 1 piece of parsley radish, 2 laurel leafs Salt, oil, ground pepper How to cook: Clean the bean, wash it and if you don’t have The Wonder Pot it is recommended to put the beans into water over the night. If you have The Wonder Pot you wash the beans and put to boil with the onion, carrot, the parsley radish, 3 slices of garlic, 1 spoon of salt and 2 laurel leaves. After 40 minutes it is cooked. Ingredients: 500 grams of beans 3 onions, 5 cloves of garlic 1 carrot, 1 piece of parsley radish, 2 laurel leafs Salt, oil, ground pepper How to cook: Clean the bean, wash it and if you don’t have The Wonder Pot it is recommended to put the beans into water over the night. If you have The Wonder Pot you wash the beans and put to boil with the onion, carrot, the parsley radish, 3 slices of garlic, 1 spoon of salt and 2 laurel leaves. After 40 minutes it is cooked.

We drain the boiled beans, keep the soup and remove the vegetables. We put the bean in a different recipient and then we smash it. We add some soup to make it lighter and then we pass it through a sieve with a wooden spoon. If necessary we add some soup to mix it better. After we mixed the beans we cut 2 onions in fine slices and crush the 2 cloves of garlic. We pour 150ml of oil in a frying pan and stew the onion. We add the ground pepper /1 spoon, mix it all and place it over the smashed beans and let to combine their flavors. If it seems too thick you can add some soup. Also you can season with salt or smashed garlic if you want. We drain the boiled beans, keep the soup and remove the vegetables. We put the bean in a different recipient and then we smash it. We add some soup to make it lighter and then we pass it through a sieve with a wooden spoon. If necessary we add some soup to mix it better. After we mixed the beans we cut 2 onions in fine slices and crush the 2 cloves of garlic. We pour 150ml of oil in a frying pan and stew the onion. We add the ground pepper /1 spoon, mix it all and place it over the smashed beans and let to combine their flavors. If it seems too thick you can add some soup. Also you can season with salt or smashed garlic if you want.

It is served as fasting meal with fresh bread and pickles or grilled pepper. Also it can be combined with meat balls or sausages. It is served as fasting meal with fresh bread and pickles or grilled pepper. Also it can be combined with meat balls or sausages.

Material realized by: Scoala cu clasele I-VIII Ghindeni Students: Teachers: Predici Cristina Luca Dana Domnu Andreea Firescu Daniela Cimbra Diana Negru Simona Florea Ioana Ilie Maria Cotoi Ramona Florescu Irina Tescoveanu Raluca Serban Ionut This project has been funded with support from the European Commission. This communication reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein.