Historically, it is documented that beans were already in use as early as 5000 BC in Peru, Mesopotamia and Egypt. There are several dozen species of beans. In old Czech recipes, cooked beans were supplemented with dried plums. The beans were boiled until very soft, thickened with a roux, salted, soured and mixed with dried plums, which were then cooked for a short while. It was served as a winter dinner or breakfast.

Beans have a sweet taste, influence the function of the heart and kidneys, and are of a refreshing nature. They are suitable during menopause and for heart disease. They help to connect water and fire. They moisten and replenish the heart and kidneys.

Mungo beans have a sweet taste and influence the function of the heart, stomach, liver and gallbladder. They are of a cool nature. This is a suitable summer food, especially for skin diseases and heart conditions. They clear heat and detoxify, lower blood pressure, have a beneficial effect on headaches and promote urination.

Adzuki beans originate from the Himalayas. They were already being cultivated in China and Korea in 1000 BC, and later spread to Japan. They have a high calcium and protein content. They were mainly cooked as a sweet dish. They are used in soups and stews.

They have a sour and sweet taste, influence the heart, small intestine, liver, spleen and kidneys, and are of a neutral nature. They strengthen the kidneys and spleen, and are beneficial for menopause, diarrhoea, blood in the stool, mycoses, and for clearing wind-dampness.