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Similar to other beans, the common bean is high in starch, protein, and dietary fiber, and is an excellent source of iron, potassium, selenium, molybdenum, thiamine, vitamin B6, and folate.
If left on the plant too long, most peas and beans become starchy. Those starchy beans can be shelled, cooked and eaten just like dried beans you've used in soup. One caution: mature beans of some legumes have toxins. Kidney and lima beans, for example, must always be boiled before being eaten.