Bean-nut popping beans

Abstract

Novel snack foods, foodstuffs, and methods of producing the same from popping beans are claimed.

34 . A snack food comprised of beans that are popped at a moisture content of between about 5-12%.  
     
     
         35 . The snack food of claim  34  wherein said moisture content is suitably conditioned prior to popping.  
     
     
         36 . The snack food of claim  35  wherein said conditioned prior to popping comprises a hydration step.  
     
     
         37 . The snack food of claim  34  wherein said beans derive from a hybrid bean plant.  
     
     
         38 . The snack food of claim  37  wherein said snack food comprises a popped bean of the species  Phaseolus vulgaris  which exhibits early maturity, bush type growth habit, synchronous fruiting, and photoperiod insensitivity.  
     
     
         39 . The snack food according to any of claims  34 - 38  wherein said snack food is a homogenized, blended spread.  
     
     
         40 . The snack food according to any of claims  34 - 38  wherein said snack food comprises the skins of said beans.  
     
     
         41 . A snack food derived from the skins of beans that have been popped.  
     
     
         42 . A snack food made from a popped bean of the species  Phaseolus vulgaris,  wherein said snack food is manufactured comprising the steps of: 
 (a) selecting bean plants of the species  Phaseolus vulgaris,  each of said plants having at least some of the traits early maturity, bush type growth habit, synchronous fruiting, and photoperiod insensitivity;    (b) crossing said selected plants so as to produce progeny plants bearing combinations of said traits;    (c) selecting progeny plants that each exhibit all of said traits;    (d) harvesting the beans of said plants exhibiting all of said traits; and    (e) popping said harvested beans.