Beans are considered a basic staple in most kitchen cupboards, yet these unassuming foodstuffs have a very long history: there is evidence that beans have been eaten for 9,000 years. Whether dried, frozen, or canned, beans have substantial nutritional and environmental benefits, and can easily be made into a wholesome, satisfying meal. From garbanzos to lentils, and from favas to soybeans, Beans: A Global History brings to life the rich story of these small yet mighty edibles. Featuring historic and modern recipes that celebrate the wide variety of bean cuisines, this book speaks to the modern trend for healthy eating, taking readers on a vivid journey through the gastronomical, botanical, cultural, and political history of beans.

Natalie Rachel Morris is a food systems instructor, a food and culture scholar, and a trained culinarian. She is the founder of the award-winning farm and food directory Good Food Finder and works at Arizona State University. She lives in Phoenix, Arizona.

Introduction 1 Bean Botany 2 Bean Beginnings 3 Bean Cultures 4 The Lore and Literature of a Bean 5 Bean Cuisines 6 The Bean of Tomorrow Recipes References Select Bibliography Websites and Associations Acknowledgements Photo Acknowledgements Index