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The Global Bean Project aims to increase the cultivation and consumption of legumes.

We work together with a diverse international network who are passionate about legumes. Using their expertise, regional insights, and connections, we produce resources and events to highlight the numerous environmental and health benefits of legumes and pulses.

Beans growing in Smilyan, Bulgaria. Photo by Lisa Hoffmann.

Partners

Videos

YouTube

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Monthly meetings

Monthly sessions about everything legume-related.

Rewatch the monthly meetings on YouTube »

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Show Gardens

Short videos about legume cultivation from all around the world!

Check out the Show Garden videos on YouTube »

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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.

Take a look at the Behind the Seeds videos on YouTube »

Articles

  • Behind the Seeds | Fagiolo di Sorana with Sara (Italy)

    Behind the Seeds | Fagiolo di Sorana with Sara (Italy)

    In the latest episode of our Behind the Seeds series, we meet Sara from the Buggiano region of Tuscany. She shows us Fagiolo di Sorana, a very delicate bean with a thin skin. It’s traditionally cooked in a carafe and must be cooked slowly in soft water to preserve its structural integrity.

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  • Meet the Global Bean Partners: Vietnam National Plant Genebank (Plant Resources Centre)

    Meet the Global Bean Partners: Vietnam National Plant Genebank (Plant Resources Centre)

    Please introduce yourself and tell us about how your work relates to legumes. How did you first fall in love with legumes? The legume team at the Vietnam National Plant Genebank (Plant Resources Centre) includes: 1. Mr. Nguyen Van Kien, principal investigator 2. Ms. Nguyen Thi Hien, curator of legume seeds 3. Ms. Nguyen Thi

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  • Become a Pulse Ambassador Workshop

    Become a Pulse Ambassador Workshop

    The importance of pulses (lentils, Phaseolus beans, peas (Pisum and Lathyrus), chickpeas, fava beans, cowpeas) for sustainable cropping systems and healthy diets is widely and increasingly recognized. This workshop highlighted the benefits of pulses and the opportunities to use their potential to enhance the diversity of cropping systems and in diets for the protein transition,…

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Publications

  • 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.

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Partners