Dry Bean

What is Dry Bean?

Dry beans are a staple food that has been consumed by humans for thousands of years. They are the seeds of plants belonging to the legume family, which includes over 18,000 species. When the beans mature on the plant, they are left to dry out, which is where they get their name. Dry beans come in a variety of shapes and sizes, but they are all characterized by their tough outer shells and soft, starchy interior.

One of the most interesting things about dry beans is that they have a very long shelf life. When stored properly, they can last for years without spoiling. This is because dry beans are very low in moisture, which makes it difficult for bacteria and mold to grow. However, it is important to note that even though dry beans can last for a long time, they can still lose their flavor and texture over time. For this reason, it is recommended that you use them within a year of purchasing them.

Dry beans are a flexible food ingredient that can be incorporated into an array of dishes, ranging from soups and stews to dips and salads. They offer a rich source of plant-based protein, fiber, and other crucial nutrients, making them a popular choice for those following vegetarian and vegan diets. Dry beans are commonly used in traditional dishes from various cultures, including chili con carne, hummus, and cassoulet. Altogether, dry beans are a significant and healthy food that has been relished by individuals worldwide for centuries.

Dry Bean Production in the World

The global production of Dry Bean plays a significant role in agriculture and trade. As of 2023, India is the top producer, contributing 6,491,362 tonnes, which accounts for 22.77% of the total global production. Brazil ranks second, producing 2,899,043 tonnes, representing 10.17% of the world's output. Other significant producers include Myanmar, Tanzania, and China, with production levels of 2,683,919, 1,484,000, and 1,296,894 tonnes, respectively. Iraq has the lowest production among the listed countries, contributing just 1 tonnes in 2023. In total, global production of Dry Bean reached approximately 28,505,529 tonnes in 2023.

Top 10 Countries by Dry Bean Production in 2023

Countries Ranked by Dry Bean Production in 2023

Source:FAOSTAT
Last Updated: 23 Jan 2025

Rank	Country	Production (Tonnes)	Acreage (Hectare)	Yield
1	India	6,491,362	15,562,796	417
2	Brazil	2,899,043	2,465,222	1,176
3	Myanmar	2,683,919	2,817,373	953
4	Tanzania	1,484,000	1,080,752	1,373
5	China	1,296,894	728,166	1,781
6	United States	1,071,613	460,910	2,325
7	Uganda	865,203	1,164,419	743
8	Kenya	860,973	1,219,960	706
9	Burundi	834,214	1,470,473	567
10	Argentina	792,564	572,364	1,385
11	Mexico	723,642	761,317	951
12	Ethiopia	616,858	371,488	1,661
13	Mozambique	549,153	1,163,750	472
14	Rwanda	450,360	626,306	719
15	Cameroon	390,098	303,828	1,284
16	Angola	366,865	737,922	497
17	Kazakhstan	356,977	379,242	941
18	Canada	339,315	128,800	2,634
19	North Korea	328,931	373,878	880
20	Democratic Republic of the Congo	276,079	505,980	546
21	Belarus	261,466	94,805	2,758
22	Turkiye	240,000	88,457	2,713
23	Togo	224,949	397,626	566
24	Malawi	219,820	365,569	601
25	Australia	181,169	121,770	1,488
26	Nicaragua	177,447	212,265	836
27	Indonesia	175,784	156,267	1,125
28	Egypt	174,178	38,291	4,549
29	Ghana	169,415	129,725	1,306
30	Mali	164,081	16,333	10,046
31	Pakistan	158,950	208,024	764
32	Honduras	153,423	189,938	808
33	Iran	151,266	81,200	1,863
34	Chad	150,123	223,197	673
35	Vietnam	144,994	117,620	1,233
36	Guatemala	140,268	207,893	675
37	Colombia	124,264	91,741	1,355
38	Benin	122,744	171,865	714
39	Bolivia	104,221	91,849	1,135
40	El Salvador	98,387	100,016	984
41	Peru	94,528	68,410	1,382
42	Venezuela	93,160	114,951	810
43	Madagascar	91,158	76,025	1,199
44	Kyrgyzstan	90,054	51,534	1,748
45	Thailand	88,597	116,356	761
46	Zambia	88,095	131,840	668
47	Bangladesh	86,473	86,233	1,003
48	Haiti	80,750	261,210	309
49	Cuba	80,672	77,417	1,042
50	Cambodia	80,509	67,649	1,190
51	South Africa	50,260	36,650	1,371
52	Dominican Republic	44,393	40,652	1,092
53	Tajikistan	39,073	5,015	7,792
54	Cote d'Ivoire	38,201	44,927	850
55	Japan	36,100	30,700	1,176
56	Philippines	36,035	40,901	881
57	Zimbabwe	33,072	61,718	536
58	Somalia	27,373	89,201	307
59	Albania	23,307	12,197	1,911
60	Nepal	18,875	21,737	868
61	Niger	18,750	36,196	518
62	Paraguay	18,000	30,000	600
63	Bosnia and Herzegovina	13,938	2,782	5,010
64	Mauritania	13,768	11,454	1,202
65	Ecuador	12,972	19,653	660
66	Costa Rica	12,819	17,468	734
67	Sudan	12,642	3,588	3,524
68	Djibouti	11,974	37,541	319
69	South Korea	11,476	7,435	1,543
70	Moldova	11,399	20,803	548
71	Russia	10,786	6,886	1,566
72	Timor-Leste	10,455	7,763	1,347
73	Chile	8,522	5,396	1,579
74	Serbia	7,865	7,035	1,118
75	Taiwan	7,746	4,261	1,818
76	Sri Lanka	6,493	5,845	1,111
77	North Macedonia	6,397	5,030	1,272
78	Ukraine	6,280	13,700	458
79	Turkmenistan	5,600	1,510	3,709
80	Lesotho	5,251	19,827	265
81	Panama	5,248	11,535	455
82	Azerbaijan	5,001	2,236	2,237
83	Belize	4,999	5,794	863
84	Republic of the Congo	4,482	5,436	825
85	Lao PDR	4,391	2,813	1,561
86	South Sudan	3,818	1,227	3,111
87	Vanuatu	3,760	3,500	1,074
88	Georgia	3,700	2,800	1,321
89	Uruguay	3,130	4,931	635
90	Yemen	2,980	1,331	2,240
91	Lebanon	2,715	789	3,442
92	Algeria	2,500	2,629	951
93	Syria	2,239	888	2,521
94	Armenia	2,151	940	2,288
95	Qatar	2,060	88	23,494
96	Libya	1,223	361	3,385
97	Eswatini	717	1,514	473
98	Bhutan	353	441	801
99	Montenegro	254	42	6,118
100	Tunisia	248	303	818
101	Grenada	132	102	1,294
102	Namibia	121	81	1,505
103	Barbados	120	21	5,825
104	Eritrea	120	1,839	65
105	Jamaica	110	104	1,058
106	Dominica	82	80	1,020
107	Puerto Rico	44	39	1,145
108	Iraq	1	1	2,000

Health Benefits of Dry Bean

Dry beans are known for their numerous health benefits, thanks to their high nutrient content. Here are some of the health benefits of dry beans:

Excellent source of plant-based protein: Dry beans are a valuable source of protein, particularly for individuals adhering to a vegetarian or vegan diet, as they contain all the essential amino acids required for muscle tissue building and repair.
High in fiber: Dry beans are rich in fiber, which plays a vital role in maintaining digestive health and reducing cholesterol levels. Additionally, fiber promotes satiety, which can aid in managing body weight.
Rich in vitamins and minerals: Dry beans provide a variety of important vitamins and minerals, including folate, iron, magnesium, and potassium. Folate is necessary for DNA synthesis and cell division, iron supports healthy blood cells, magnesium promotes bone health, and potassium helps regulate blood pressure.
May reduce the risk of chronic diseases: Regular consumption of dry beans has been found in studies to potentially lower the risk of chronic diseases, such as heart disease, diabetes, and some types of cancer. This may be due to the high antioxidant content and anti-inflammatory properties of dry beans.
Can aid in blood sugar control: Dry beans have a low glycemic index, which means they are digested slowly and can help regulate blood sugar levels. This makes them a good food choice for those with diabetes or anyone looking to stabilize their blood sugar levels.

Overall, dry beans are a nutritious and delicious food that can provide many health benefits when consumed regularly as part of a balanced diet.

Nutritional Information of Dry Bean

Here are the approximate nutrition values for dry beans per 100 grams:

Calories: 336
Protein: 21.42 grams
Fat: 1.53 grams
Carbohydrates: 60.19 grams
Fiber: 15.0 grams
Sugar: 2.28 grams
Calcium: 56 milligrams
Iron: 4.31 milligrams
Magnesium: 107 milligrams
Phosphorus: 333 milligrams
Potassium: 1184 milligrams
Sodium: 6 milligrams
Zinc: 3.07 milligrams
Vitamin C: 0 milligrams
Thiamin: 0.435 milligrams
Riboflavin: 0.162 milligrams
Niacin: 2.53 milligrams
Vitamin B6: 0.436 milligrams
Folate: 358 micrograms
Vitamin A: 0 IU
Vitamin E: 0.35 milligrams
Vitamin K: 9 micrograms

It is important to note that the exact nutrition values can vary slightly depending on the type of dry bean. Additionally, the method of preparation can also affect the nutrient content. For example, soaking and cooking dry beans can reduce their anti-nutrient content and make certain nutrients more bioavailable.

Types of Dry Bean

There are many different types of dry beans, each with its unique flavor, texture, and culinary uses. Here are some of the most popular types of dry beans:

Kidney beans: These beans are large and kidney-shaped, with a deep red color. They have a slightly sweet flavor and a creamy texture and are often used in chili, soups, and stews.
Black beans: These beans are small and round, with shiny black skin. They have a mild, slightly sweet flavor and a soft, creamy texture. Black beans are often used in Latin American cuisine and are a staple ingredient in dishes such as black bean soup, burritos, and tacos.
Navy beans: These small, white beans have a mild, nutty flavor and a creamy texture. They are often used in baked beans, soups, and stews.
Garbanzo beans (chickpeas): These beans are round and beige, with a slightly nutty flavor and a firm texture. They are commonly used in Mediterranean and Middle Eastern cuisine and are a key ingredient in dishes such as hummus, falafel, and chana masala.
Lima beans: Also known as butter beans, these large, flat beans have a delicate, buttery flavor and a creamy texture. They are often used in soups, stews, and casseroles.
Pinto beans: These beans are medium-sized and oval-shaped, with a beige-pink color and a slightly sweet, earthy flavor. They are commonly used in Mexican cuisine and are a key ingredient in dishes such as refried beans and chili con carne.
Lentils: Although not technically a bean, lentils are a type of legume that is often used as a substitute for beans. They come in a variety of colors, including green, brown, and red, and have a mild, earthy flavor and a soft, grainy texture. Lentils are commonly used in soups, stews, and salads.

These are just a few examples of the many types of dry beans available. Other popular varieties include cannellini beans, adzuki beans, and mung beans.

Uses of Dry Bean

Dry beans are an incredibly versatile ingredient that can be used in a wide variety of dishes. Here are some common uses of dry beans:

Soups and stews: Dry beans are a popular ingredient in soups and stews, adding protein, fiber, and texture. They can be used in hearty vegetable soups, chili, or in traditional bean soups such as minestrone or split pea soup.
Salads: Cooked and cooled dry beans can be added to salads for a protein boost, adding texture and flavor. Popular bean salads include three-bean salad, black bean salad, and chickpea salad.
Side dishes: Dry beans can be served as a simple side dish, seasoned with herbs and spices, or cooked with vegetables. They are often served alongside rice or as a filling for baked potatoes.
Vegetarian and vegan dishes: Because dry beans are an excellent source of plant-based protein, they are often used in vegetarian and vegan dishes as a meat substitute. For example, black bean burgers or lentil meatballs can be a tasty alternative to traditional meat dishes.
Dips and spreads: Dry beans can be pureed and used as a base for dips and spreads. Hummus, made from pureed chickpeas, is a popular example.
Baked goods: Cooked, mashed beans can be used as a substitute for butter or oil in baked goods, adding fiber and reducing the fat content. For example, black bean brownies are a healthier alternative to traditional brownies.

These are just a few examples of the many uses for dry beans. They are a versatile and nutritious ingredient that can be used in countless ways in the kitchen.