Beans are a type of legume that has been around for thousands of years. They were first cultivated in Mexico around 7,000 years ago. Discovered by Christopher Columbus, they were introduced to Europe by Spanish and Portuguese explorers in the 16th century, where they became a staple food for workers and peasants.
Beans are currently enjoying a surge in popularity. In fact, thanks to their nutritional properties, they are now considered a superfood.
But why are beans so good for us?
They are cultivated across Italy and are available in a wide range of varieties. The most notable feature of all beans is that they are low in calories and high in fibre, making them ideal for aiding digestion and promoting a feeling of fullness during meals. Beans are also a good source of minerals such as phosphorus, iron and calcium, which are essential for maintaining healthy teeth and bones.
Beans not only taste good, but are also shrouded in mystery. The ancient Egyptians used beans with ‘eyes’ in rituals associated with Isis, the goddess of fertility and motherhood, whereas Pythagoras believed that beans contained the souls of the dead. During the ancient Roman festivals of Feralia and Lemuria, dedicated to the cult of ancestors, black beans were used to placate and ward off spirits… Japan’s bean-throwing festival is still a popular and fun tradition for children today. But why are beans thrown? Beans symbolise vitality and are believed to purify a home by warding off malevolent spirits that cause misfortune and illness.
What’s the best way to enjoy these much-loved legumes? There’s no doubt about it; the ultimate recipe is pasta e fagioli (pasta and beans).
No matter how it’s served – whether in a thick, creamy consistency or as a stew, piping hot or almost cold, freshly made or the day after – pasta e fagioli is a match made in heaven.
