Beans are an incredible food. They are nutritious, sustainable, and inexpensive, making them one of the most cost-effective sources of protein available on the planet. But what makes the bean a truly remarkable ingredient is its versatility: in taste, preparation, and variety. With all of these amazing properties, it’s no surprise that beans continue to serve as the cornerstone of many great global cuisines.
So why not make them the cornerstone of your pantry? The Meatless Monday Beans Resource Center is designed to provide you with all the facts, tips, and recipes you need to bring the best out of your beans.
To learn more about the power of beans, check out these two published research studies on Legumes as a Sustainable Source of Protein in Human Diets and Patterns of Legume Purchases and Consumption in the United States authored by our partners at Johns Hopkins Center for a Livable Future.
Beans vs Legumes: What’s the Difference?
Although the terms bean, pulses and legume are often used interchangeably, they each have their own distinct meaning.
Legume: A general category of plants that bear fruit that grows in a pod. A legume includes the whole plant: leaves, stems, and pods.
Pulse: The edible seed of a legume plant. Beans, peas, and lentils are all varieties of pulses.
Bean: A subcategory of pulse. Types of beans include (but are not limited to) kidney, black, pinto, chickpea, cannellini, and fava.
*At Meatless Monday, we use the term bean because it is more universally recognized and understood.