Beans belong to one of the four big categories of legumes (beans, lentils, chickpeas, peas) and are characterized by their rich nutritional elements. They contain little fat, mainly monounsaturated and polyunsaturated fatty acids, and have a low glycemic index. Beans are rich in carbohydrates, fiber and proteins. These proteins, however, are of low biological value and only combined with other food, such as cereals, cheese and nuts, can their nutritional value increase. Iron, which is found in large quantities, can be better absorbed if combined with food high in vitamin C, such as citrus fruit, peppers and tomatoes. Boiled beans are a high source of flavonoids, such as resveratrol, which is associated with strengthening the body's defenses and protecting against chronic illnesses. Finally, it is worth noting that both pureed beans and lentils are the first legumes introduced to children after the second stage of weaning (6-9 months).