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Originally domesticated in Central and South America, dry beans moved northward through Mexico and spread across most of the United States. These beans were commonly grown with corn and sometimes squash (Schumacher and Boland 2017). The early Europeans, first in the New England States of the US, then generations later in the upper Midwest (Great Lakes region), found that the white pea bean and many other dry beans provided a fine staple for a subsistence diet. The settlers explored and adapted to growing dry beans that the native Indians apparently had never exploited. They traded their excess production to non‐bean‐growing neighbors for goods, services, or cash.

The Iroquois Indians grew a small, round pea bean (Indian bean) with corn and squash (“three sisters” cropping system); this bean later became known as the “navy bean” because of the large demand that developed for this bean for naval and marine food supply purposes.

Dry beans and pulses are grown widely in different regions of the world. ssss1 shows regional production of dry beans, cowpeas, and other pulses in 2019. The total world production of these grain legumes was over 68 million metric tons, with Asia alone contributing 50.67%, followed by Africa (27.80%, and Americas − North, Central, and South (15.62%). The major regionally produced legumes were lentils, chickpeas, mung beans, pigeon peas, and other local pulses (Asia), cowpeas and vetches (Africa), dry beans, lentils, and chickpeas (Americas), lentils, lupins, vetches, and other pulses (EU region), and lupins and vetches (Oceania).