Bean - פּוֹל, שְׁעוּעִית
Family: Legumes (Fabaceae)
Scientific name: Phaseolus
Like other plants from the Fabaceae family, today’s commercial bean plant thrives in warm weather and both its pods and beans can be consumed when fresh, as well as its seeds when dry. Since antiquity, various types of legumes have served as staples suited to the local climate, especially since they are rich in protein, a vital component of human and animal nutrition.
She’u’it is mentioned in the Mishnah once in the context of kilei zera’im as a species similar to the pol halavan (white bean) and the impact on the digestive system (Yerushalmi Kilayim 1:1): “Why is it called שְׁעוּעִית? Because it gladdens (מְשַׁעֲשָׁעַת) the heart and stimulates the intestines.” This is she’u’it mentioned by the Sages is not the same she’u’it as known commercially sold bean. Today’s commercial bean originates in Mexico. There are several types of legumes that can be identified as she’u’it: cowpea, garden pea, and common vetch.
Kilei zera’im & kilei zera’im (interplanting mixed species – annuals and grapevines): The posekim argue whether legumes require minimal distancing from dissimilar species like vegetables, namely 1.5 tefachim, or if they resemble grain and require a distance of 6 tefachim between species.
Matanot aniyim (gifts for the poor): The obligation to leave gifts for the poor applies to crops that mature uniformly and have a long shelf-life. Beans meet these conditions and must be left in the field for lekket, shichechah, and pe’ah.
Legumes on Passover: Bean seeds are subject to the kitniyot (legume) prohibition on Passover. The posekim are divided regarding whether this prohibition applies to the seeds only or also to the fresh pod with its seeds.