Hyacinth Beans

Name: Hyacinth beans, also called lablab, sem, val or dolichos beans (Lablab purpureus), described here as dried beans. A separate page under Vegetables covers the fresh pods.

Description

Hyacinth bean is native to Africa and was spread across India and Asia thousands of years ago, and is grown as a pulse in India, Africa and the Caribbean. The beans, which are flat and glossy, black, brown, red or white, with a distinctive white ridge, are a traditional food in southern India, as val or avarekalu, and in East Africa and Egypt.

The raw beans contain high levels of cyanogenic compounds and lectins, and so require careful preparation: long soaking, boiling in several changes of water, then cooking until tender. When properly prepared, they have an earthy, slightly bitter flavour and are rich in protein.

Main nutrition value

Hyacinth beans are a good source of plant protein, fibre, iron, calcium and folate, but only after proper cooking.

How best to be consumed

Hyacinth beans need thorough soaking and boiling.

1. Soak overnight, discarding the water, then boil for at least 1 hour in fresh water, discarding the cooking water as well.
2. Cook with spices, coconut and onions into curries, as in Indian val usal.
3. Sprout them, or use the young pods as a vegetable.
4. Never eat the raw or undercooked beans.
5. Buy from reputable sources and follow traditional preparation.

Overconsumption could cause…

Hyacinth beans are safe only when properly prepared.

1. Cyanide poisoning and illness from raw or undercooked beans, which is why soaking and boiling in changes of water is essential.
2. Digestive upset (nausea, vomiting, diarrhoea) from raw or undercooked beans, which contain natural lectins that cooking destroys, so always boil dried beans thoroughly.
3. Bloating and gas from the fermentable carbohydrates (oligosaccharides) in beans, particularly if you are not used to eating them, so build up gradually and drink water.
4. Allergic reactions in a small number of people allergic to legumes.

GroupsBeansPods, Beans and PeasLegume familyHigh fibreHigh proteinLow fatLow sodiumRich in ironRich in magnesiumRich in potassiumRich in zinc

Related foodsBlack-Eyed PeasWinged BeansCannellini BeansWhite Kidney BeansBlack BeansFava Beans / Broad Beans

Wikipedia — Lablab purpureus, used for origin, naming and history: https://en.wikipedia.org/wiki/Lablab_purpureus