"They were eaten by the Aztecs, the Incas, and the Ancient Egyptians, and have sustained communities all over the world for thousands of years since. Today, they're a popular plant-based protein, not only because they are a good source of nutrients like fiber and essential vitamins, but also for their versatility. As the dishes below prove, beans are multi-talented. They can be added to hearty stews and soups, served on toast, mixed into umami-laden sauces,"
"Anpan is one of Japan's most famous and beloved sweet treats. It's simple, but that doesn't make it any less indulgent. It's basically a sweet bread roll, which has been filled with anko, a type of paste made with dried red beans, sugar, and a touch of salt. The bread is then topped with poppy seeds or black sesame seeds. Sometimes, anpan is filled with shiro-an, which is very similar to anko, only it's made with milder white beans instead."
Beans rank among humanity's oldest foods, consumed by societies such as the Aztecs, Incas, and Ancient Egyptians and sustaining communities for millennia. Beans provide plant-based protein, fiber, and essential vitamins while offering culinary versatility. Beans are used in stews, soups, on toast, in umami sauces, breakfasts, curries, and baked goods, among many preparations worldwide. Anpan exemplifies a sweet use of beans: a sweet bread roll filled with anko, a paste of dried red beans, sugar, and salt, sometimes replaced by shiro-an made from milder white beans. Anpan originated at Tokyo's Kimuraya in the late 19th century and achieved rapid popularity.
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