You don't know beans about legume flours

Because of the volatility in soybean prices, “edible” beans, as they are called by farmers, are a welcome addition to salable crops. Kidney beans, small red beans, pinto beans and navy beans often are sold to canning companies. Bush Brothers & Co., Knoxville, Tenn., has built a small empire on beans. In addition to its famed baked beans and chili beans, Bush’s canned products include black beans (the key ingredient in many Cuban, Mexican and Puerto Rican dishes), blackeye peas (a staple in the South) and cannellini beans (brings a meaty flavor to traditional Italian dishes).

Bush Brothers also has done much research to improve acceptability of baked beans. Company patents for reducing discomfort describe methods of heating for specific times and cooling to specific levels.

While there is a lot known about bean production in the U.S. and Canada, much less is understood about consumption patterns. Beans were widely consumed in the early parts of the 20th century, peaking during World War II at about 11 lbs. per person. Then they began to decline, but started to rebound between 1997-1999 years, recovering to about 7.7 lbs. per person.

Pinto beans, navy beans and kidney beans were the most popular beans during the last USDA consumption survey. According to USDA data, on any given day about 14 percent of Americans eat at least one dish containing cooked dry beans.

The assumption that an increase in Hispanic population drove an increase in bean consumption may be accurate. Even though not a specific type of bean, refried beans, which may be made from several different beans, are next in line of popularity.

Some specialty beans, such as black beans, which have become a favorite in the past few years, are generally eaten at standard (not fast-food) restaurants – however, they still account for just a half-pound per capita annually. Some 39 percent of cooked dry beans are consumed in the southern states, and an additional 38 percent consumed in the western states. Only 11 percent of the cooked dry beans were eaten in the northeastern states – so much for Boston being nicknamed "Beantown."

Various bean pastes have been used by a few companies as a fat replacer as the soluble fiber has great water-holding properties, according to one formulator.

Beans make healthy flour

While beans as a semi-vegetable are enjoying some new respect, their use as a hidden ingredient, particularly in flours, also seems to have great potential.

Bob’s Red Mill (www.bobsredmill.com) is a 25-year-old Milwaukie, Ore., company that has reached national distribution with a broad line of bean flours, as well as supplying commercial quantities of these ingredients. Bob’s bean flours aren’t organic, but the “stone-grinding” method promoted on packaging has a natural feel that consumers find attractive.

Bob’s Red Mill has reached national distribution with a broad line of bean flours, for both consumers and food processors, including one made from garbanzos.

Bob’s credits some of its success to concern over celiac disease. “The size of the gluten-free market caught us somewhat by surprise,” says Matthew Cox, marketing coordinator for Bob’s Red Mill. “We identified whole grains as a business we wanted to be in, and we produce and sell white, navy, garbanzo, black, and fava bean flour. The bean flours add body and flavor as well as protein and fiber to rice flour mixes, and we use them in our own gluten-free baking mixes.” These baking mixes include brownie mix, all-purpose baking mixes, pancake mixes and bread mixes.

Cox also acknowledged a boost from people with allergens other than celiac disease, as well as those interested in low-glycemic index foods.

Ontario is a major source of certain beans, and the province has developed a considerable amount of nutritional information. The Ontario White Bean Producers claim that white pea beans (navy) are the richest source of vegetable protein, claiming 17 g of protein per cup of cooked beans, a gram of lipid with no cholesterol, and 13 g of dietary fiber. They are also a rich source of folate, iron, calcium, phosphorus, magnesium and zinc. A number of Canadian companies report that they are working with bean flours, and some have been supplying U.S. companies as well.

Heartland Ingredients LLC (www.heartlandingredients.com), Ubly, Mich., has produced a line of bean flours partly based on research by Michigan State University. The research sponsored by GREEEN (Generating Research and Extension to meet Environmental and Economic Needs) developed a method to reduce those small oligosaccharides that fail to be metabolized in the upper intestine, leading to digestive disturbances.

Kirk Dolan of Michigan State worked on this phase of development, which included work with enzymes (similar those used in products like Beano, the enzyme treatment for those who suffer abdominal distress when they eat beans or related foods). The enzymes break down the small oligosaccharides into metabolizable sugars. Dolan also developed techniques of soaking and germinating the beans to remove the small sugars (and therefore reducing carbohydrates) altogether.