navy beans (सेतो सिमी)
About navy beans (सेतो सिमी)
While navy beans are not a traditional staple in Nepali cuisine like lentils or kidney beans, they are becoming more accessible in urban areas. They can serve as a good alternative source of plant-based protein and fiber. The mild flavour profile of navy beans allows them to be incorporated into various dishes common in Nepali cuisine, often used as a substitute for other beans in stews or blended into vegetable-based dishes. With growing awareness about nutrition and dietary diversity, navy beans can find a place in Nepali kitchens, especially within vegetarian/vegan households and for those looking for affordable, nutritious options. Their affordability and ease of storage also make them suitable for various dietary needs, and they could be utilized for food security programs. They are also increasingly available in supermarkets, although not traditionally cultivated in Nepal.
Nutritional info
These are the major micro nutrients found in navy beans
Seasonality
Since navy beans are not a primary crop in Nepal, their availability doesn't follow a typical seasonal pattern like local vegetables. They are generally available year-round as dried beans. The primary factor in their availability is the import schedules and logistics of the markets. They are imported and packaged, hence are available throughout the year.
History
There is no significant historical record of navy bean cultivation or consumption in Nepal. They are not traditionally part of the Nepalese diet. Historically, Nepal’s agriculture has focused on locally grown lentils, beans, and other pulses, which are adapted to the regional climate. Navy beans are not native to the region and haven't been a common agricultural product or staple food. Their presence in Nepal is relatively recent, primarily as an imported product, and they are found in urban markets, appealing to a more cosmopolitan and nutrition-conscious customer base. This newer dietary introduction contrasts sharply with the long-established local pulses and legumes grown and used in Nepalese cuisine for centuries.