Prepared beans (Ready-to-eat, canned/jarred/pouched)

Description

• Cooked legumes (e.g., white, kidney, pinto, chickpeas) packed plain in brine, in sauce (e.g., baked beans), or as refried beans/purees; shelf-stable by retort sterilisation or sold chilled/pasteurised.

• Sensory profile: mild to earthy–nutty flavour; creamy to soft-firm texture depending on variety, calcium firming, and cook.

Caloric value (per 100 g)

• Plain beans in brine (drained): ~90–150 kcal, protein 6–9 g, carbohydrates 14–24 g (of which fiber 4–8 g), fat 0.3–2 g.

• Baked beans in tomato sauce: typically ~80–110 kcal; sugars higher from sauce.

• Refried beans/purees: ~110–180 kcal depending on added fats (oil/lard) and dry solids.

• Sodium: low in no-salt options; variable in brine/sauced products (rinsing lowers Na in plain beans).

Key constituents

• Complex carbohydrates (starch, incl. RS3 after cooling), dietary fiber (soluble/insoluble), proteins 18–24% d.b. (sulfur AAs limiting → complement with cereals).

• Phytochemicals: polyphenols, phytates, saponins; minerals (K, Mg, Fe, P) and B-vitamins (e.g., folate, thiamin).

• Lipids: low overall; predominantly PUFA and MUFA with minimal SFA.

Production process

• Raw material prep: cleaning, grading, soaking (or quick-soak), optional blanching.

• Cooking: boiling or pressure cooking to target texture; addition of brine and optional CaCl₂ (firming).

• Filling & closing: into cans, glass jars, or retort pouches; vacuum/steam-flow for headspace control.

• Thermal processing: retort sterilisation to commercial sterility (ambient shelf-stable) or pasteurisation for chilled lines.

• Quality controls: drained weight, pH (brine vs sauce), salt/°Bé, texture (TPA/Instron), colour, seam integrity/vacuum, microbiology (post-process), residues (metals/pesticides).

Sensory and technological properties

• Body/viscosity: starch and soluble fiber add thickness to broths and sauces.

• Purée-ability: high—ideal for soups, spreads, and refried styles.

• Texture tuning: via cook time, calcium level, bean variety, and cooling (↑ RS3 gives a firmer set).

• Colour: seed-coat pigments may bleed into the medium (expected).

Food applications

• Ready-to-eat sides, chili & stews, salads, rice & beans, burritos/tacos, baked beans, soups, purees/refried beans.

• Formulation ingredient in ready meals, plant-based fillings, extruded snacks (from bean flours/pastes).

Nutrition and health

• Source of plant protein, fiber, and folate; GI typically low–medium, further reduced by cooling (↑ RS) and pairing with fat/protein.

• Other components: Salicylic acid (1), iron and zinc (2), The flavonol glycosides phenolic compounds found in common beans possess antimicrobial, anti-inflammatory and ultraviolet radiation (UVR) protective properties (3), 

• High fiber supports satiety and regularity; glycaemic impact generally low–moderate, further tempered by cooling (↑ RS3) and combining with fat/protein.

• Antinutrients (phytates, lectins) are substantially reduced by proper cooking/retorting, improving mineral bioavailability.

• FODMAP: oligosaccharides may cause bloating in sensitive individuals; rinsing plain canned beans and gradual intake help.

Fat profile

• Low total fat; residual lipids mainly PUFA — polyunsaturated fatty acids (e.g., linoleic n-6) and MUFA — monounsaturated fatty acids (e.g., oleic n-9), with minimal SFA — saturated fatty acids. TFA — trans fatty acids negligible; MCT — medium-chain triglycerides not significant.

Quality and specifications (typical topics)

• Drained weight (meets spec), texture (few split/burst seeds), uniformity and defect count, sodium declared; pH and Brix for sauces.

• Microbiology: commercial sterility for retorted goods; pathogens absent/25 g.

• Packaging integrity: double seam specs (cans), vacuum/closure torque (jars), seal strength (pouches).

• Can/jar linings: modern BPA-NI coatings commonly used; monitor for sensory neutrality.

Storage and shelf life

• Ambient shelf-stable (retorted): typically 18–36 months unopened; once opened refrigerate ≤4 °C and consume in 2–3 days.

• Chilled/pasteurised: 0–4 °C, shelf life days–weeks per label.

Allergens and safety

• Naturally gluten-free; manage cross-contact in mixed facilities.

• Not major allergens in the EU, but legume cross-reactivity (e.g., soy/peanut) can occur.

• Lectin (PHA) risk pertains to undercooked raw red kidney beans; properly retorted beans are safe.

Troubleshooting

• Hard/tough beans (HTC): raw stock too old/hard-to-cook → extend soak/cook, use pressure, and ensure adequate calcium balance.

• Burst skins/mushiness: overcook, alkaline brines, or thermal shocks → gentler cook, adjust salt/calcium, manage cooling.

• Metallic/“can” notes: check lining integrity, retort chemistry, and storage (avoid heat).

• Excess sodium/sweetness: choose reduced-salt/sugar variants or rinse plain beans; adjust sauce acidity and Brix.

Sustainability and supply chain

• Nitrogen-fixing crops with lower GHG footprint than animal proteins; encourage crop rotations and water/energy efficiency in soak/cook steps.

• Packaging: steel cans and glass are highly recyclable; manage processing effluents toward BOD/COD targets; full traceability under GMP/HACCP.

Labelling

• Declare bean variety where relevant (e.g., chickpeas, kidney beans), drained weight, ingredients (e.g., beans, water, salt, calcium chloride; sauce components), and nutrition facts.

• Claims like “source/high in fiber” or “low sodium” only when regulatory thresholds are met.

Conclusion

Prepared beans provide convenience, nutrient density (fiber, plant protein, micronutrients), and culinary versatility. Thoughtful control of raw material, cook/retort, calcium/salt, and packaging integrity ensures safe, tasty, consistent products with a long shelf life.

Mini-glossary

• GI — Glycaemic index: Blood-glucose response; lowered by fiber, fat, and cooling (↑ RS3).

• RS3 — Retrograded resistant starch: Less digestible starch formed upon cooling; helps blunt glucose spikes.

• FODMAP — Fermentable oligo-, di-, mono-saccharides and polyols: Fermentable carbs that may cause bloating; rinsing/gradual intake can help.

• SFA — Saturated fatty acids: Low share in beans; keep moderated in overall diet.

• MUFA — Monounsaturated fatty acids: Often neutral/beneficial (e.g., oleic n-9).

• PUFA — Polyunsaturated fatty acids: Potentially beneficial when balanced; more oxidation-prone.

• TFA — Trans fatty acids: Negligible in non-hydrogenated bean products.

• MCT — Medium-chain triglycerides: Not significant in legumes.

• GMP/HACCP — Good manufacturing practice / hazard analysis and critical control points: Preventive hygiene systems with validated CCPs.

• BOD/COD — Biochemical/chemical oxygen demand: Indicators of wastewater impact from processing.

References__________________________________________________________________________

(1) Mecha E, Erny GL, Guerreiro ACL, Feliciano RP, Barbosa I, Bento da Silva A, Leitão ST, Veloso MM, Rubiales D, Rodriguez-Mateos A, Figueira ME, Vaz Patto MC, Bronze MR. Metabolomics profile responses to changing environments in a common bean (Phaseolus vulgaris L.) germplasm collection. Food Chem. 2022 Feb 15;370:131003. doi: 10.1016/j.foodchem.2021.131003. 

(2) Huertas R, William Allwood J, Hancock RD, Stewart D. Iron and zinc bioavailability in common bean (Phaseolus vulgaris) is dependent on chemical composition and cooking method. Food Chem. 2022 Sep 1;387:132900. doi: 10.1016/j.foodchem.2022.132900. Epub 2022 Apr 5. PMID: 35398678.

(3) Fonseca-Hernández D, Lugo-Cervantes EDC, Escobedo-Reyes A, Mojica L. Black Bean (Phaseolus vulgaris L.) Polyphenolic Extract Exerts Antioxidant and Antiaging Potential. Molecules. 2021 Nov 6;26(21):6716. doi: 10.3390/molecules26216716.

Abstract. Phenolic compounds present in common beans (Phaseolus vulgaris L.) have been reported to possess antimicrobial, anti-inflammatory and ultraviolet radiation (UVR) protective properties. UVR from sunlight, which consists of UV-B and UV-A radiations, induces reactive oxygen species (ROS) and free radical formation, consequently activating proteinases and enzymes such as elastase and tyrosinase, leading to premature skin aging. The objective of this work was to extract, characterize and evaluate the antioxidant and antiaging potential of polyphenols from a black bean endemic variety. The polyphenolic extract was obtained from black beans by supercritical fluid extraction (SFE) using CO2 with a mixture of water-ethanol as a cosolvent and conventional leaching with a mixture of water-ethanol as solvent. The polyphenolic extracts were purified and characterized, and antioxidant potential, tyrosinase and elastase inhibitory potentials were measured. The extract obtained using the SFE method using CO2 and H2O-Ethanol (50:50 v/v) as a cosolvent showed the highest total phenolic compounds yield, with 66.60 ± 7.41 mg GAE/g coat (p > 0.05) and 7.30 ± 0.64 mg C3GE/g coat (p < 0.05) of anthocyanins compared to conventional leaching. Nineteen tentative phenolic compounds were identified in leaching crude extract using ESI-QTOF. Quercetin-3-D-galactoside was identified in crude and purified extracts. The purified SFC extract showed IC50 0.05 ± 0.002 and IC50 0.21 ± 0.008 mg/mL for DPPH and ABTS, respectively. The lowest IC50 value of tyrosinase inhibition was 0.143 ± 0.02 mg/mL and 0.005 ± 0.003 mg/mL of elastase inhibition for leaching purified extract. Phenolic compounds presented theoretical free energy values ranging from -5.3 to -7.8 kcal/mol for tyrosinase and -2.5 to -6.8 kcal/mol for elastase in molecular docking (in silico) studies. The results suggest that the purified extracts obtained by SFE or conventional leaching extraction could act as antioxidant and antiaging ingredients for cosmeceutical applications.

Rodríguez Madrera R, Campa Negrillo A, Suárez Valles B, Ferreira Fernández JJ. Phenolic Content and Antioxidant Activity in Seeds of Common Bean (Phaseolus vulgaris L.). Foods. 2021 Apr 15;10(4):864. doi: 10.3390/foods10040864. 

Abstract. Dry bean (Phaseolus vulgaris L.) is one of the most important pulses consumed in the world. Total phenolic content, total flavonoid content, total monomeric anthocyanin content and antioxidant capacity were determined, using ferric reducing antioxidant power and free radical scavenging activity, in 255 lines grown under the same environmental conditions. For all parameters analysed, there was a wide range of variability, with differences always above one order of magnitude. Phenolic compounds in beans with coloured coats were found to be more efficient antioxidants than those with completely white coats, and samples with more strongly coloured coats (red, cream, black, pink and brown) showed the highest antioxidant capacities. Based on the strong correlation detected between the variables, total phenolic content can be considered an appropriate indicator of antioxidant activity. The results provide a robust database for selecting those lines of greater functional and nutritional interest in terms of cultivation for direct consumption, for inclusions in food formulations or for use in future breeding programs.

Graziani D, Ribeiro JVV, Cruz VS, Gomes RM, Araújo EG, Santos Júnior ACM, Tomaz HCM, Castro CH, Fontes W, Batista KA, Fernandes KF, Xavier CH. Oxidonitrergic and antioxidant effects of a low molecular weight peptide fraction from hardened bean (Phaseolus vulgaris) on endothelium. Braz J Med Biol Res. 2021 Apr 19;54(6):e10423. doi: 10.1590/1414-431X202010423. 

Abstract. About 3000 tons of beans are not used in human food due to hardening. Several studies on bean-derived bioactive peptides have shown potential to treat some diseases, including those relying on oxidative dysfunctions. We assessed the effects of peptides extracted from hardened bean Phaseolus vulgaris (PV) on reactive oxygen species (ROS) and nitric oxide (NO) production, cytotoxic and cytoprotective effects in endothelial cells, and oxidonitrergic-dependent vasodilating effects. Extract was composed by peptide fraction <3 kDa (PV3) from hardened common bean residue. PV3 sequences were obtained and analyzed with bioinformatics. Human umbilical vein endothelial cells were treated with 10, 20, 30, and 250 µg/mL PV3. Oxidative stress was provoked by 3% H2O2. Cytotoxicity and cytoprotective effects were evaluated by MTT assay, whereas, ROS and NO were quantified using DHE and DAF-FM fluorescent probes by confocal microscopy. NO- and endothelium-dependent vasodilating effects of PV3 were assessed in isolated aortic rings. We found 35 peptides with an average mass of 1.14 kDa. There were no cell deaths with 10 and 20 μg/mL PV3. PV3 at 30 μg/mL increased cell viability, while cytotoxicity was observed only with 250 μg/mL PV3. PV3 at 10 μg/mL was able to protect cells from oxidative stress. PV3 also increased NO release without causing cell death. It also reduced relative ROS production induced by H2O2. PV3 vasodilating effects relied on endothelium-dependent NO release. PV3 obtained from low-commercial-value bean displays little cytotoxicity and exerts antioxidant effects, whereas it increases endothelial NO release.

Pitura K, Arntfield SD. Characteristics of flavonol glycosides in bean (Phaseolus vulgaris L.) seed coats. Food Chem. 2019 Jan 30;272:26-32. doi: 10.1016/j.foodchem.2018.07.220.