Bean is a common name for large plant seeds of several genera of Fabaceae (formerly Leguminosae) used for food or feed.

Name
Bean originally meant the seed of the broad bean, but was later broadened to include members of the genus Phaseolus such as the common bean or haricot and the runner bean and the related genus Vigna. The term is now applied in a general way to many other related plants such as soybeans, peas, lentils, vetches and lupins.

Some raw beans, for example kidney beans, contain harmful toxins which need to be removed, usually by various methods of soaking and cooking. The soaking water from kidney beans should be discarded before boiling, and some authorities recommend changing the water during cooking as well. Cooking beans in a crockpot, because of the lower temperatures used, does not destroy toxins even though the beans do not smell or taste 'bad'. Beans have been known to produce prodigious quantities of intestinal gas in some people, resulting in pronouced flatulence.

Dry beansBean can be used as a near synonym of pulse, i.e. an edible legume, though the term "pulses" is usually reserved for those leguminous crops which are harvested for their dry grain. Pulses then exclude those crops mainly used for oil extraction (like soybean and peanut) or those used exclusively for sowing purposes (clover and alfalfa). Leguminous crops harvested green for food like snap beans, green peas etc. are classified as vegetable crops.

In English usage beans sometimes also refer to seeds or other organs of non leguminosae, for example coffee beans, castor beans and cocoa beans (which resemble bean seeds), and vanilla beans (which resemble the pods).