Yellow bean is a variety of the common bean (Phaseolus vulgaris) with a pale yellow to golden seed coat. Like other common beans, it originated in the Americas and has been cultivated for thousands of years. Yellow beans are mild in flavour with a creamy, smooth texture when cooked.
Yellow beans are used in many of the same ways as other dried beans — in soups, stews, casseroles, and baked bean preparations. They are particularly popular in parts of the Americas and in Chinese cuisine, where fermented yellow bean paste (doubanjiang variants) is an important condiment.
In Australia, yellow beans are available dried or canned and are a straightforward, economical source of plant-based protein. They are interchangeable with many other common bean varieties in most recipes.
How it's produced
Yellow beans are grown as a warm-season annual crop, planted after the risk of frost has passed. The plants may be bush or climbing varieties, depending on the cultivar. They are sown directly into well-drained soil and require moderate water and full sun.
For dried beans, the pods are left on the plant until they are fully mature and dry. The plants are then pulled or cut and threshed to separate the beans from the pods. In large-scale commercial production, this is done mechanically with combine harvesters. After threshing, the beans are cleaned, graded by size and quality, and dried to a low moisture content for storage.
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≈ Estimated from its category — typical for legumes & pulses, not measured for this item yet. Sources & methods →
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