Beans for People, Planet
and Future Food Systems
Global Bean is a living network uniting farmers, gardeners, seed savers,
chefs, researchers, and citizens to cultivate and promote the power of legumes.
Through our multilingual platform, we share knowledge, host events,
and create resources that inspire a shift towards more sustainable, healthy,
and diverse diets.
Partners
Hungary
Sweden
France
EstoniaVideos
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Monthly meetings
Monthly sessions about everything legume-related.
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Show Gardens
Short videos about legume cultivation from all around the world!
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Behind the Seeds
Discover the stories of bean lovers from around the world that the Global Bean team met at Terra Madre, Slow Food’s international convention in Turin.
Articles
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The Global Bean Project enters a new phase
During its two fruitful first years, The Global Bean Project has been funded by the German environment ministry (BMUV) and we were able to carry out a variety of activities with a central coordination amongst a growing global network of experts and enthusiasts. The network now counts above 100 partners from 37 countries. From now
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Growing and Cultivating Beans: A Resource Guide for Hobby Gardeners
For our dedicated partners and members of the Global Bean Network and Community, especially those passionate about gardening, we’ve compiled a wealth of resources to help you grow a variety of beans and legumes in your gardens. These resources include events, publications, articles, videos, and more, all focused on cultivation techniques, plant care, harvesting methods,
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A Celebration of Sustainability and Community at the Berlin Global Field
On May 26th, the vibrant landscape of the Weltacker at the Botanical Volkspark Pankow played host to a remarkable sustainability festival, marking the 10-year anniversary of the Berlin Global Field. This lively event brought together numerous partners from the Berlin sustainability movement in the fields of nutrition and sport, creating an enriching environment for all
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Publications
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Information Sheet
Traditional Methods for Cooking and Preparing Pulses
Legumes are grown and eaten in nearly every country and culture around the world. Most regions and cultures have developed unique traditional methods for cooking and preparing dishes with pulses. The following provides a select insight into some of these enduring traditional practices, which continue to be employed today and have also been adopted in other parts of the world.
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Cultivation Instruction
Cowpea
Cowpeas were domesticated in Africa. They spread into Asia and Europe and were grown very long before Phaseolus beans came from America and replaced most European cultivation of Vigna beans. Cowpeas are largely cultivated in semiarid regions of Africa and Asia and are the main pulse species in several Western African countries which have the highest per capita pulse consumption in the world.