Dry beans (Phaseolus vulgaris L.) as a vital component of sustainable agriculture and food security – A review

The importance of legumes in sustainable cropping systems has been studied extensively. Common beans (Phaseolus vulgaris L.) are a rich world resource of biodiversity with two centers of domestication (Andes and Central America) and over 10 major market classes cultivated globally. Among legumes, common beans are recognized as a nutrient-dense, healthy food source due to their high protein, dietary fiber, and mineral content. Common beans are also a rich source of resistant and slowly digestible starch, eliciting a lower glycemic response. Some bioactive compounds present in beans have been reported to mitigate cardiovascular diseases, hypertension, hyper-cholesterolemia and cancer. Dry bean production systems provide unique advantages that support sustainability, including a low carbon footprint for cropping systems. The short growth cycle, which facilitates crop diversification and cover crop integration, is notable among the benefits of dry bean production. Symbiotic nitrogen fixation (SNF) is an important aspect of common beans contributing to production sustainability. Other attributes that promote environmentally friendly production include modest fertilizer requirements and the trend towards direct harvest in dry beans. The sustainability implications of diversifying crop rotation using beans result in reduced requirements for environmentally unfriendly inputs and buffering of crop productivity under variable weather conditions. This review article covers dry beans' role in agricultural sustainability (biodiversity, SNF, rotational diversity, harvest management), as a sustainable source of nutrition and food security. Further discussion includes measures to enhance dry beans sustainability through breeding and crop management practices by addressing biotic and abiotic stresses.