Yellow bean refers to a legume belonging to the family Fabaceae (also called Leguminosae) and the subfamily Faboideae, known scientifically as Phaseolus vulgaris. These edible beans are characterized by their yellow color, which can range from pale yellow to golden yellow. They are part of the common bean species and are commonly used in various culinary preparations.
Yellow beans are a popular ingredient in many traditional and modern dishes around the world. Their mild and slightly sweet flavor, coupled with a tender yet crisp texture, make them highly versatile in cooking. These beans can be cooked, roasted, or stir-fried and are used in a wide array of recipes, including soups, stews, salads, and side dishes.
Nutritionally, yellow beans are a good source of vitamins, minerals, and dietary fiber. They contain significant amounts of essential nutrients such as folate, iron, potassium, and magnesium. Additionally, they provide a decent amount of plant-based proteins, making them an ideal choice for vegetarian and vegan diets.
Yellow beans are often distinguished from green beans, another common variety of P. vulgaris, by their color. While green beans are harvested before maturity when they are still green in color, yellow beans are left to fully mature and ripen, hence acquiring their distinct yellow hue. The pods of yellow beans are elongated and contain small, rounded, and plump beans.
