Fermenting beans with bacillus subtilis over a 24 hour period creates natto which is consumed regularely in Japan like how popular potatoes are in america, or if you use rhizopus oryzae you create tempeh which is popular in Indonesia.
Since they’re the highest source of vit k2, PQQ, anti-fibrin kinase enzymes and pre/probiotics shouldn’t they be in the food pyramid eventually?
I can only speak for my little part of the US but fermenting and canning severely fell in popularity through the mid 20th century as home refrigeration became widespread. It’s primarily only done now by certain religious minorities or as a home craft by people who just enjoy the taste or want the health benefits of fermented foods. Even before that though beans were generally dried to preserve them rather than canned or fermented, with the exception of green beans, so we never had a fermented bean dish that was popular. There are some fermented bean salads that are sometimes made as lighter summer foods but I wouldn’t really call them common.
Adding for clarification: Beans are incredibly popular here and eaten regularly they’re just not commonly fermented.
If you are going to eat any sort of bean then you should definitely be fermenting it to get rid of the anti nutrients. Fermented foods are definitely undervalued in the West! If only people realized bacteria in your gut play a big role in helping your body digest and utilize the nutrients that are in the food you eat. Fermented raw dairy is king!
I feel like fermented foods as a whole definitely need to be part of the food pyramid/plate/whatever it is called these days. They’re incredibly beneficial for a unique purpose, replenishing the gut microbiome with a diversity of bacteria and microbes that keep us healthy and functioning. No other food group really addresses that fully.