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ssss1 US per capita consumption of total dry beans since 1970.

Source: Adapted from USDA‐ERS (2020b).

Perera et al. (2020) further reported that although research has shown that regular consumption of legumes can prevent obesity, metabolic syndrome, cardiovascular diseases, and colorectal cancer, regular legume consumption in the US is so low that such levels of consumption were unlikely to confer any nutritional and health benefits. These authors indicated that a limited knowledge about ways to conveniently incorporate legumes into the diet may constraint consumers from eating recommended amounts of legumes to fully realize their nutritional and health benefits.

Dry beans are not a staple in the United States and per capita consumption has shown mixed trends since 1970. Rising incomes, urbanization, single adult household structure and numbers of women in labor force have adversely affected bean consumption. Most consumer preferences are shifting in favor of convenience foods and commodities, which require reduced food preparation time. Traditionally, dry bean products did not lend themselves to these emerging trends in consumer choices; however, advances in complex formulations and complete baked beans recipes have been innovative and greatly improved the convenience and high‐quality acceptability (Siddiq and Uebersax 2012).