Kidney Beans

When someone takes a steaming hot spoonful of kidney beans onto their dinner plate, they may never think of the incredible journey the bean has taken to get there. Food of all kinds is a source of sustenance, but it is also the vehicle by which energy, nutrition, and culture travel around the world. Kidney beans are no exception and their travels take them a long way before they make their way into the mouths of hungry diners.

Although each variety of kidney bean hails from its own part of the world, its path from the field to the dinner table is largely the same. Starting with the actual cultivation of the crop, the path can be broken down into several distinct parts as the beans transform from small green plants to a steaming-hot accompaniment for dinner.

At the Beginning: Growing the Crop

The journey of a kidney bean begins with its cultivation. Though kidney beans are now grown on every continent except Antarctica, their origin appears to be in Central or South America. As the poor man’s meat, kidney beans were once a staple in native diets before being brought overseas. This is especially true in India, where the kidney bean is an essential part of the country’s cuisine.

Whatever the cultural origins, kidney bean cultivation remains largely the same. Once farmers start the process by planting the seeds, a cycle of growth and harvest begins. Kidney beans are a hardy crop and, barring any strikes of bad weather, will typically take about six to eight weeks to reach maturity. By this point, the plant should be close to two feet tall and full of plump pods, each containing four to seven of the beans.

Harvesting & Drying

Once the crop has reached maturity, it's now time to harvest. Depending on the flavor and texture of the final product, farmers might choose to harvest the beans while they are still green or wait until the pods turn brown and the beans within start to dry out. If the latter is chosen, the pods are cut away and left out to dry in the sun until the beans are completely dry. This process intensifies their natural flavor, allowing them to come alive when cooked.

Once the pods are dry, the beans are removed and then dehulled and sorted according to size and hardness. The too-big and too-small beans are removed, while the rest are cleaned and dried one final time before they are sold. The whole process from planting to harvesting usually takes about two to three months.

Processing & Packaging

After the beans are harvested, cleaned, dried and sorted, they are ready for processing. This is done by mechanical means and the beans can either be whole or broken. In some cases, the beans are soaked to reduce their thickness and expand their surface area. This process is often used when making dried or canned beans for easy cooking, as the soaking will reduce their cooking time.

Once the beans are processed, they are sorted one final time and packed in containers ready for shipment. Depending on their destination, the beans will either be canned, frozen, or sent as a dry powder. Canned beans are best used right away, while dry beans can last up to a year if stored in an airtight container.

Shipping & Distribution

Once the beans are packaged and ready, it's time to ship. Whether they are meant for local or foreign markets, the beans must be taken to the proper sales outlets to be distributed. Placing the beans in sealed cardboard boxes that have been specially designed to protect them, the beans are shipped on a truck and monitored during the entire delivery route. The shipping process, though rushed, is carefully regulated and the sender is held liable for any damage done to the beans.

When the beans arrive at their final destination, distributors will often break them down and repackage them in smaller packages to meet the demands of the local market. The beans are then carefully monitored for purity and safety before being placed on the shelves of grocery stores, health food shops, or other retail outlets.

Cooking & Enjoyment

By this point, the kidney beans are finally ready to be cooked and enjoyed. Each variety of bean has its own cooking instructions, but all require pre-soaking before they are boiled and seasoned. Once the boil has been reached, the beans are typically boiled for an hour before being simmered for another hour. This process helps the beans to retain their shape and their flavor.

Once the beans have been boiled, they can be seasoned with various herbs and spices. This will vary depending on personal preference, but some of the most popular spices include garlic, cumin, oregano and coriander.

Conclusion

Kidney beans are a tasty and nutritious staple at dinner tables around the world. Before they end up in your plate however, they have gone through a long and complex journey, from planting and harvesting to packaging and shipping. A lot of care and effort goes into cultivating, packaging, and distributing kidney beans so that everyone can enjoy their unique flavor and nutrition.